1Tablespoonsumacplus more for garnishing (optional)
1small yellow oniongrated, drained of juice or finely chopped
2teaspoonsfreshly groundtoasted cumin seed
½teaspoonground turmeric
1teaspoonbaking soda
Instructions
Combine all ingredients including the grated onion in a stand mixer and work with the paddle attachment for 5 minutes or until the ground meat mixture looks tacky and forms a mass. Alternately, you can knead the mixture or blend in a food processor. Chill the meat mixture.
Remove the koobideh meat mixture and allow to rest for at least 30 minutes and up to 24 hours before forming on a metal skewer. Wet your hands to help form the meat and help it not fall off the skewer. If using wood skewers, soak them in cold water for an hour before wrapping the meat around them.
Be patient when forming the skewers. If the meat won't stick together, keep re-forming it until it sticks to the skewer.
Divide the meat into 10 even-sized balls, then form into sausage shapes and wrap around a skewer or kebob.
Prepare a charcoal grill.
Grill the kabab, roast, or pan fry over high heat, preferably until medium, then serve with Persian rice or your favorite seasonal vegetables like grilled tomatoes or fresh salads. If desired, you can use your thumb and index finger to remove the meat from the skewer.
Notes
The meat will hold together much better if allowed to rest ovenight.