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ForensicBBQ

Kebab Koobideh w/ Yellow Rice

My first venture into the mediterranean realm. Besides the garlic sauce, this did not disappoint!
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Ingredients Method

Ingredients
  

Koobideh Kebab
  • 2 Lbs Ground Beef
  • 2 Onions Grated
  • 2 Eggs
  • 1 Green Onion Diced
  • 2 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Sumac Powder
  • 1/2 Tsp Ground Turmeric
  • 1 Pack Pitas
Yellow Rice
  • 1 Tsp Ghee
  • 1 Tsp Olive Oil
  • 1 Onion Diced
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Ground Cardamom
  • 1/2 Tsp Ground Cumin
  • 1 Stick Cinnamon
  • 2 Bay Leaves
  • 4 Cloves Garlic
  • 1 Cup Basmati Rice
  • 1 Can Chicken broth
  • Parsley
  • Almonds

Method
 

Koobideh Kebab
  1. Grate the onions into a mesh strainer. Press pulp into the strainer to remove juices. Place the pulp into a cheesecloth and press until the juices stop flowing.
  2. In a mixing bowl, add beef, green onion and onion pulp and combine. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover with plastic wrap, refrigerate for 30 minutes.
  3. Get the RecTeq and GrillGrates rolling for about 450 degrees. Spray the grates with Pam Grill Spray.
  4. Shape into two logs and pierce with two skewers (stability, prevent from spinning).
  5. Place on the GrillGrates, rotate every 2 minutes, until evenly cooked and IT 160F
Yellow Rice
  1. Heat a medium-sized pot on medium-high heat. Add ghee & olive oil. When heated, add the onions, cook the onions until soft.
  2. Add the garlic, turmeric, cardamom, cumin, cinnamon stick, bay leaves. Saute for 1-3 minutes.
  3. Add the rice and stir.
  4. Pour in the chicken stock, bring to a boil, then reduce to a simmer and cover -cook until done.
  5. Remove the lid and fluff the rice. Let rest.
  6. Garnish with parsley and almonds!