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KABAB KOOBIDEH

"Luleh Kabob"

3 lbs (1360 g) Ground Beef (85% Lean) 2 Small Onions 1 Tbsp (Approximately) Salt or as preferred 1 Tsp (Approximately) Black Pepper Powder or as preferred 1 Tsp Turmeric 1 Tsp (Approximately) Ground Sumac. 1/4 Tsp Saffron PREPARATIONS: 1- Soak the saffron for 10 minutes. 2- Grate the onions and drain the excessive juice. DIRECTIONS: 1- Combine grated onions with ground beef in a large bowl. 2- Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient). 3- Add 2 to 3 tsp of the soaked saffron to the bowl. 4- Knead for 7 minutes. 5- Cover the bowl with a lid or plastic wrap. 6- Keep the beef mixture in refrigerator to marinate for 8 to 12 hours. Note: For the best result use koobideh skewers to grill the kabobs (koobideh skewers are long and flat and wider than normal skewers). 7- Place a fistful of beef mixture on a skewer and flatten as show in the video. 8- Grill the kabobs on the grill. 9- turn the kabobs often to avoid burning. 10- Grill few tomatoes and peppers to serve on the side. 11- Kabobs can be served with rice.

KABAB KOOBIDEH CALORIES & NUTRITION VALUES

Kabobs or Kababs are a big part of Middle Eastern cuisine. Kabob was originated in Middle East. Kabab koobideh contains high amounts of vitamin B6, vitamin B12, zinc, iron, niacin, phosphorus, selenium and of course protein. On the negative side, it is high in cholesterol. 3.5 ounces (100 grams) of kabob or kabab koobideh has 164 calories and 48 calories from fat.