Ever since I wandered into this Medditeranian restaurant with my neighbor in about 1993 & had their "kabob kubbideh" I've been wondering about this fabulous tasting stuff......
It's spiced, fine ground, grilled lamb on a flat skewer, served over saffron rice.......
One of the best things I've EVER had in a 'raunt, period !!!
thought about it the other day & commenced collecting up stuff & perusing recipes.....
1# each ground beef & ground lamb, re-chopped to an even finer consistency
1 med onion, grated & all the juice squeezed out
1/2 tsp sea salt
1 tsp gran. garlic
1Tblsp sumac ( could've used more)
2 eggs , lightly beaten
3 Tblsp. mint ( I forgot mint !!
AND ( i think this is where I went wrong)
1/4 cup hot water, to dissolve saffron....
Fine chop w /grated , squeezed onion......
Mix w/ dry stuff....
All the different recipes said: works better staying on the skewers if chilled......
So, as the dawgs were hungry & in want of BBQ, I let it chill overnite & did some other stuff....
Inspired by CB's sausage cook the other day, I got some fresh made real bratwurst from a local emporium ( no home made for me, just yet)
Chicken from hell & chix breast....
About as bite-thru as I know how to get it.....
OK, back to the kubbodeh, which is already in progress....
Stuck in freezer for awhile, along with the skewers, then formed up on skewers & back in freezer 'till cook time....
Goin' good, so far....
FAIL !!
OK, I'll have the kubbodeh burger instead......
Plated, with some sumac basmati & avacado for the sam. ~~~>
But, two days runnin' the smoked chicken breast was the best thing goin' !!!
Also did a tri-tip cut to steak size.....
Bend Test ~~>
That's it for now.....
....in closing, just like to say: There's nothing like microwave 'turds for breakfast !!!!