Easy Persian Style Kababs

Who doesn't like kabobs? I cheat the recipe by using a spice mix so I don't need to have the lovely variety of spices on hand, or worry about mixing them, but I amp up the spice mix by using fresh onions and garlic in the meat mixture. I've also included instructions on grilling some yummy vegetables to accompany the kabobs.

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Ingredients

For the Kabobs

1 lb 80/20 ground beef

1 lb ground lamb

1 white/yellow onion, peeled and cut into large cubes

4 cloves garlic, peeled

1 oz (1 package) Sadaf Ground Kabob Seasoning

2 tbsp kosher salt (use less if not kosher)

1 egg

For the Grilled Veggies

4 Red and Green Bell Peppers, cut into 2” thick strips

4 small zucchini, cut lengthwise into ¼” thick strips lengthwise

4 red onions, cut into cubes

4 Campari tomatoes, left whole

⅓ cup Olive oil

Salt and Pepper

Equipment

6 middle eastern style skewers (if not available, use wooden skewers)

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Directions

1. Combine the coarsely chopped white onion and garlic in a food processor and process into a fine paste.

2. Either add the beef, lamb seasoning, salt and egg to the food processor and pulse until combined, or add the onion and garlic mixture to a large bowl and incorporate the beef, lamb, kabob seasoning, salt and egg by hand.

3. Preheat your grill to 350-400 °F. While the grill is heating, form the kabobs around the skewer such that the thickness of the meat is ⅓” thick around (so it cooks quickly). Set aside.

4. Place the bell peppers and zucchini directly on the grill. For the onions, either place them on a piece of foil on the grill, or on a skewer on the grill. Brush all veggies well with the olive oil. Turn the veggies once they develop some char on the side that is down on the grill, approximately 5-7 minutes into the grilling. Cook until soft (approximately 10-15 minutes total) and remove. Season to taste with salt and pepper.

5. Add your kabob skewers to the grill. You can also coat the skewers with olive oil to get some char, but the meat has enough fat in it that this step is not mandatory. Cook, flipping frequently, until meat is cooked through (160°F),, approximately 10 minutes.

6. Serve the kabobs and veggies with some rice (preferably saffron rice) or pita and enjoy!