Recipe courtesy of Rafi Hakimi, Panache Catering. Persian luleh kababs are made of ground beef and lamb with grated onion and then feature a hefty dose of sumac powder, which adds a sour, lemony note that offsets the sweetness of the grilling meat beautifully. Accompany with rice and some grilled cherry tomatoes and pearl onions.
- 1 pound ground beef
- 1 pound ground lamb
- 2 small onions, grated and drained
- 1 tablespoon turmeric
- 1 tablespoon ground sumac
- 1 teaspoon garlic powder
- Salt and pepper
- Mix all ingredients and knead thoroughly. Let rest for a few hours. Sculpt onto skewers, preferably the flat, metal kind. Use your knuckles to gently flatten the kabab giving it the traditional Persian rippled look. Grill over coals.