Cookbook:Kabab Kobide(Redirected from Cookbook:Kabab kobide)
This kebab calls for ground lamb or beef, adding black pepper, sumac, turmeric, very finely minced onion, and not too much salt. It should actually change the color of the meat, slightly yellow from the turmeric. Let it marinate in the fridge, covered, for at least four hours or overnight.
It is to be grilled like a burger. Served on Polo (White Rice) or Naan(Bread), accompanied by grilled tomatoes and onions cooked on the grill next to the kebab. Sumac is usually served as a tableside garnishing spice