Koobideh - Minced Grilled Meat Kabobs
1 lb. ground beef (85% lean)
1 medium yellow onion
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sumac (Middle Eastern store)
1/2 teaspoon kabob seasoning (middle Eastern market)
1/2 teaspoon black pepper
1/2 teaspoon turmeric
4 firm tomatoes
Yogurt for serving
Sumac, for sprinkling
5 - 1 inch metal skewers
Cut onion in quarters and add to the blender. Add a small amount of water so you can blend onion to a smooth mixture. Once you have a smooth onion paste. Add to a strainer to drain the liquid.
In a large mixing bowl, add the ground meat, the drained onion paste, minced garlic, egg and the rest of the dry spices. Mix with hands until the mixture is well mixed and holds together.
Cut the tomatoes in half and drizzle with olive oil
Split the meat into five equal portions. Grab a portion of meat in the palm of your hand, place the skewer on top and wrap the meat around the skewer, making sure the meat is secure around the skewer. Set on a plate until all skewers are ready. Cover and place in the refrigerator until ready to grill.
To Grill: Place the tomatoes cut side down on the grill and grill until you have black grill marks. The tomatoes will take longer to grill then the skewers, so start these first. When you have grill marks, remove and cover until ready to serve.
Place the skewers on the grill and grill for 4-5 minutes per side. Remove and cover with foil until ready to serve.
Using a piece of soft lavash bread or pita larger than the palm of your hand, grab a skewer and pull it from the skewer using the bread. Add grilled tomato, yogurt, mint and a sprinkle of sumac.
1/4 cup melted butter - you can brush melted butter over the grilled meat before serving.
Serve with Tabouleh on the side.