Oh man in the last week or so I’ve really been craving coffee! I gave it up a while ago but now that the weather has turned cold I find myself craving it more and more, in the morning especially. Luckily for me I love my tea too, so I’ve been having my herbal teas at home and recently I visited a tea house near our place where they serve all sorts of different loose leaf herbal teas. I tried their Roobios Cinnamon Plum tea when I was there and it really hit the spot! Plus they serve their tea in proper fine bone china, which makes it that much more special :)
Now onto today’s recipe… this one is dedicated to my friend Fatima over in Melbourne, oh by the way if you’re not following me on my Facebook page or on Instagram then you wouldn’t have read about my latest news. Joe and I have FINALLY booked tickets to go back home at the end of the year! We left Melbourne back in April 2011 and we haven’t been back since so it’s going to be amazing to get to go back!
Anyway so as I was saying my friend asked me if I would share this recipe on my blog. It’s a Persian recipe called ‘Kabab Koobideh’ which is one of the more popular kebab/kabab dishes from Iran. It’s made with mince/ground lamb, well at least that’s what my mum always made it from growing up, but I know it can also be made using beef. The key to this recipe is to grind the meat 2 or 3 times so that you get a softer consistency in the meat.
Traditionally the meat is divided and placed on metal skewers to be cooked on a hot grill outdoors. My dad is the kebab maker in our house and growing up I remember him always being outside making these kebabs. If you’re like me though and A) don’t have an outside grill or B) don’t live in a climate that allows for outside grilling (tick and tick for me) then you can make these in a regular frying pan. Also traditionally these are served with rice and grilled vegetables such as tomatoes and onions, some people even add a raw egg on top of the kebabs when serving. Since I don’t like tomatoes I made some grilled capsicum/bell peppers to go with these, I also made cauliflower rice in place of white rice here… I still eat white rice but not as much as I used to and find cauliflower rice to be a great substitute!
Lamb Kebabs with Cauliflower Rice & Grilled Capsicum
- 800gm/1.8lbs mince/ground lamb, ask your butcher to grind it for you another 2-3 times or do it yourself at home.
- 1 medium yellow onion grated with the extra juice squeezed out.
- 1/2 head large cauliflower, cut into florets and processed in a food processor until your reach rice like consistency.
- 3-4 capsicum/bell peppers, cut into quarters and deseeded (I used 2 red, 1 yellow and 1 orange). Or use a couple of tomatoes in place of some of the capsicum if you like them.
- Grass-fed butter/ghee or cooking fat of your choice (tallow would work well here).
- Sea salt & freshly cracked black pepper to taste.
- Sumac to serve (buy from speciality Middle Eastern stores or online).
Place ground lamb in a large mixing bowl and add in the grated onion. Season with sea salt and freshly cracked black pepper and use your hands to mix well. Cover with a kitchen towel and let it sit for about 30-40 mins at room temperature.
When you’re ready to make the kebabs, keep a bowl of water near you to dip your hands in from time to time. This will stop your hands from getting sticky when making the kebabs.
To make the kebabs take about a bit more than a golf ball sized mixture of the meat and roll it into a ball with your hands. Then roll the ball into a log shape then flatten it out. Do this with all of the mixture and place onto a clean plate as you go along.
Place a frying pan on medium heat. Add in some grass-fed butter/ghee to the pan. Once heated add in the kebabs in batches to cook. Cook for 3-4 minutes per side then remove to another clean plate as you go along. You might have to add some more cooking fat as you go along.
While the kebabs are cooking, in another skillet add in another 1 Tbsp grass-fed butter/ghee. Add in your cauliflower rice and cook until softened. Season with S&P to taste. Turn off the heat and set aside.
Once your kebabs are done, cover and set them aside. Next, hit up a grill pan on medium-high heat. If you don’t have a grill pan you can just use another frying pan but a grill pan will give you those nice grill marks.
Brush the cut side of the capsicum/bell peppers with some melted butter/ghee then place onto the hot grill pan. Cook for about 4-5 minutes on the cut side then turn and cook for another 2-3 minutes on the other side. You might have to do this in batches if your grill pan isn’t big enough, as you don’t want to overcrowd the pan. If you’re going to use tomatoes, then do the same thing, cut the tomatoes in half and brush the cut side with melted butter then cook on the hot grill pan for about 4-5 mins.
Once your chosen vegetables have finished grilling, remove them onto a clean plate and season with S&P. I cut the grilled capsicum into strips once they were done cooking.
To serve, place some cauliflower rice onto a plate, add some kebabs on top and some of the grilled vegetables on the side. Season with sumac to taste. If you wanted to you could also add a raw pastured egg on top just before serving. Enjoy!
N.B. If you’re going to make these on the grill outside then divide the meat mixture and use your hands to shape the meat onto metal skewers, making sure that the mixture sticks well to each skewer and the they are all even in thickness. Once you have finished making all the skewers set them aside for another 20-30 minutes.
Turn on your grill and let it get very hot then place the skewers on the grill one at a time. Turn the skewers every few minutes until the lamb is browned and cooked through.
You can also grill your vegetables outside too, just use the same method as grilling indoors as written above.