Kabob Koobideh (Persian Ground Meat Kabobs)

Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.

Step: 1

Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.

Step: 2

Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.

Step: 3

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step: 4

Mold meat mixture onto the skewers.

Step: 5

Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Per Serving: 260 calories; protein 20.8g; carbohydrates 3.5g; fat 17.7g; cholesterol 113.7mg; sodium 494.2mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

Because it comes to dinner , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the flip side, a meal that is not eating to much food than satiating not make leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .