(Serves 6)
For the kabab:
2 pounds
twice-ground lamb shoulder or beef (85%)
2 teaspoons sea
salt
2 teaspoons
fresh ground black pepper
¼ teaspoon
ground saffron dissolved in 1 tablespoon rose water, or ¼ teaspoon turmeric
2 tablespoons
sumac powder
½ teaspoon
baking soda
2 medium yellow
onions, finely grated
2 cloves
garlic, peeled and grated
Zest of 1 lime
For basting:
½ cup salted
butter or olive oil
1 teaspoon
fresh lime juice
For cooking and garnish:
14 flat 3/4-inch skewers
1 package (12
ounces) lavash bread
½ cup sumac
powder
2 limes, cut in
half, and Persian basil
1. To make the
meat paste, in a warm, wide skillet, combine all the kabab ingredients. Knead
with your hands for about 5 minutes. Cover the paste and let stand for at least
30 minutes and up to 24 hours in the refrigerator.
2. Start
charcoal at least 30 minutes before you want to cook, and let it burn until the
coals are glowing evenly. For this kabab, you want the coals to be as high as
possible, close to the meat and at their hottest. Do not spread the charcoal
thin. If you are using an indoor grill, make sure it is preheated and very hot.
3. Using damp
hands (keep a bowl of water next to you), divide the meat paste into equal
lumps about the size of small oranges. Shape each into a 5-inch-long sausage
and mold it firmly around a flat, sword-like skewer. Pinch the two ends to
firmly attach meat to skewer. Arrange on a baking sheet, separated from each
other. Cover and keep in a cool place.
4. For the
baste, melt the butter in a small saucepan and add the lime juice. Keep warm.
Spread lavash bread on a serving platter.
5. Arrange the
skewers on the fire 3 inches above the coals (bricks on either side make good
platforms; keep in mind that the ground meat should not touch the grill). After
a few seconds, turn the meat gently to help it attach to the skewers and to
prevent it from falling off (these first few seconds are important for cooking
skewered ground kabab).
6. Grill the
meat for 3 to 5 minutes, turning frequently. Baste just before removing from
the fire. Avoid overcooking. The meat should be seared on the outside, juicy
and tender on the inside.
7. Place all
the kabab skewers on the lavash bread platter. Keep on skewers until ready to
serve and cover with lavash bread to keep warm. Loosen the meat from each
skewer and slide the meat off using a piece of bread. Sprinkle with sumac and
lime juice to taste. Serve with fresh basil and yogurt and cucumber dip. Nush-e
Jan!
For a ground chicken variation: In a food processor, place 2 pounds chicken thighs, 1
small onion (peeled and chopped), 3 cloves garlic (peeled), zest of 2 limes, 2
teaspoons fine-grind sea salt, 1 teaspoon freshly ground black pepper, ¼
teaspoon ground saffron dissolved in 1 tablespoon rose water, and 1 tablespoon
olive oil. Pulse for a few minutes until you have a thick paste. Do not over
mix. Transfer to a glass container. Cover and allow to rest in the refrigerator
for 30 minutes. Continue with step 2.
