When I was 10 years old, my family lived in Teheran, Iran. Dad, USAF, was teaching their then fledgling air force to fly F-86 jets. Our motor pool driver, Reza, loved good food and sometimes would cook for us to show off his skills in the kitchen. Kubideh was one of his favorites. Although I don’t have his actual recipe, my creation evokes the flavor of his specialty. The jalapeno is not traditional but what can I say? We put jalapeno in everything! 🙂 It does not make these overly spicy “hot”, just adds a nice flavor layer in my opinion.
These kubideh can be made with the more traditional lamb, but I prefer using ground beef. Unless I can have mild Iranian lamb, which is highly unlikely now, I will not eat lamb that’s available here in the U.S. Just tastes awful to me. When grilling your kubideh, you want them somewhere between the done stage between the meat on the left and the right side of the platter in the photo above. I like them as shown upper left; the hubs likes them as shown lower right. The other skewers in the photo are some lamb kebabs we grilled to freeze for a future meal. 🙂 This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.
1 lb. ground beef or lamb (mine is 90% lean; omit bacon grease below if using fattier meat)
1 egg, beaten
¼ c. parsley
1 oz. onion, minced as fine as you can get it
1 clove garlic, minced
1/8 tsp. ground cinnamon
¼ tsp. ground cumin
¼ tsp. black pepper
Optional: ½ jalapeno, seeded and minced fine
Optional: 1 T. bacon grease if your meat is very lean
DIRECTIONS: Soak wooden skewers for 20-30 minutes (if using). This retards scorching of sticks during grilling. Mix all ingredients well in a bowl with a fork or your hands like you would a meatloaf. Dry off the skewers. Form hot-dog like meat shapes on the wooden skewers, pressing the meat on tightly and as evenly as possible. Set them on a platter as you form them. Prepare a hot charcoal fire. Gently place the skewers of meat on your charcoal fire, disturbing the skewers as little as possible until the first side is lightly browned. Carefully, with a large spatula, flip the skewers over. If you use tongs, they are likely to tear up on you. The voice of experience here. Brown the second side of the kubideh. Serve at once with a nice creamed spinach, a cucumber-tzatziki or sour cream mint salad or perhaps a quinoa side. ENJOY! 🙂
NUTRITIONAL INFO: Makes 4 kubideh, each contains:
371 cals, 30.4 g fat, 1.95 g carbs, 0.4g fiber, 1.55 g NET CARBS, 21.4g protein, 93 mg sodium (I add salt to meat at table so as not to dry meat out during cooking)