The most popular leisure activity of all Persians is to barbecue kababs. No wonder, as this is a lot of fun in the summer heat. Therefore, grilling time is also kabab time for us! So heat up the charcoal grill, for inspiration I have a delicious Kabab recipe for you today, it is nice and juicy, savory and spicy. Typical oriental spices such as cumin and cinnamon give my Kabab Looleh- minced meat skewers from the grill – کباب لوله a unique flavor. I used half lamb and half ground beef for the grilled skewers and seasoned them with some chopped fresh parsley.
The ground beef is simply wrapped around the grill skewers and then grilled over the charcoal for a few minutes. For a special event or for even more flavor, you can also wrap the ground beef skewers around cinnamon sticks and then grill them. From the charcoal grill, however, the minced meat skewers taste best. You can grill them also in a grill pan, but then the roasted flavors and the smoky grill touch will be lost. Yum, I love the smell of this!
MATCHING SIDE DISHES
My Kabab recipe is perfect for a barbecue event in the garden, at the lake or even for a picnic. In Persia, we like to eat kebabs as loghme, for this we wrap them with tomatoes, cucumbers and herbs like mint, parsley, basil and cilantro in lavash bread to make a wrap and enjoy. It is also very popular served with Sabzi Khordan – a herb platter. It goes well with different salads, such as My Piyaz – White Rice Bean Salad. For dipping, I recommend you my Borani – Yogurt dips recipes and as a drink, an ice-cold Dugh – national drink made from homemade yogurt or Sekandjebin Khiyar – mint lemonade with grated cucumbers will taste best with it.
MORE KABAB RECIPES
Since we love kabab more than anything I already have some more recipes on my German blog, for the english recipe just scroll down to the bottom.
Kabab Koobideh- Hackfleischspieße
Djudje Kabab – Hähnchen in Safran-Zitronen-Marinade
Kabab Tabei – Pfannenkabab in Tomaten-Soße
Saftiger Kabab Burger mit Röstzwiebeln, Feta und Tomaten-Gurken-Salsa
Tas Kabab-e Beh – Roastbeef auf Wurzelgemüse und Quitten
Kotelett – persische Frikadellen aus Hackfleisch und Frikadellen
INGREDIENTS KABAB LOOLEH
500 g minced lamb
500 g ground beef
1 medium sized onion
1 handful flat leaf parsley
INGREDIENTS SPICE MIX
1 tablespoon cumin*
1 tablespoon cinnamon*
salt, pepper
PREPARATION KABAB LOOLEH
Grate onion or chop finely in a food processor as I did. Squeeze the water out of the onions in a sieve. Finely chop the flat-leaf parsley, add it with the spice mixture to the minced meat and knead everything into a sticky dough. Place in the refrigerator for at least 1 hour, better yet overnight.
Take a handful of the mixture with wet hands and form it around the skewer . I used metal skewers, but you can also use wooden skewers. These should be watered for half an hour, though, so they don’t burn when grilled. Grill the kabab skewers over the charcoal grill for 3 – 5 minutes, turning them over and over. If you use a grill pan, grill over medium heat for 8-10 min. until the kababs are browned but still juicy. Turn skewers every 2 minutes. Serve with sumac.
Kabab Looleh- Grilled minced meat skewers – کباب لوله
Grill Season is Kabab Season !
Ingredients
INGREDIENTS KABAB LOOLEH
- 500 g minced lamb
- 500 g ground beef
- 1 medium sized onion
- 1 handful flat leaf parsley
INGREDIENTS SPICE MIX
- 1 tbsp cumin
- 1 tbsp cinnamon
- salt, pepper
Instructions
PREPARATION KABAB LOOLEH
-
Grate onion or chop finely in a food processor as I did. Squeeze the water out of the onions in a sieve.
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Finely chop the flat-leaf parsley, add it with the spice mixture to the minced meat and knead everything into a sticky dough.
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Place in the refrigerator for at least 1 hour, better yet overnight.
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Take a handful of the mixture with wet hands and form it around the skewer. I used metal skewers, but you can also use wooden skewers. These should be watered for half an hour, though, so they don’t burn when grilled.
-
Grill the kabab skewers over the charcoal grill for 3 – 5 minutes, turning them over and over.
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If you use a grill pan, grill over medium heat for 8-10 min. until the kababs are browned but still juicy. Turn skewers every 2 minutes.
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Serve with sumac.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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