Speaking of lamb... it is one of my very favorite meats!
I like to make these on a regular basis, but won't get a chance this week for the throwdown. I thought I would still share the recipe.
I usually serve these with Tzatziki-Sauce made with Greek yogurt.
Koobideh
Ingredients: (4 servings)
* Ground lamb or beef, 1lb. – I mix half beef and half lamb for those who don’t care for lamb.
* Large onions, two (grated)
* Garlic, one clove (crushed)
* Large egg, one (beaten)
* Medium tomatoes, four
* Salt
* Black pepper
* Turmeric, one teaspoon (optional) - I use Saffron instead of turmeric.
Directions:
Mix meat, onions, garlic, egg, salt, pepper and saffron/turmeric well and leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)
I've never done them in the oven, just on the grill.
