Spicy Kabob-eh Koobideh

Prep Time: 20-45 Minutes

Cook Time: 14-18 Minutes

Yield: 4 servings

This recipe was provided by Maysara Winery. Be sure to pair this richly flavored recipe with either the Maysara 2007 Three Degrees Pinot Noir or the 2010 Cyrus Pinot Noir.

Ingredients

Cut the onion into 4 to 8 pieces to fit in your food processor.  Puree the onion.  Turn off the processor when the onion is almost liquefied. 

Place the meat in a large mixing bowl.  Massage the beef for 1 to 2 minutes while slowly adding the onion. 

If using, mince jalapeno(s) in food processor. Add jalapenos to meat and onion mixture.

Add salt and pepper.  Massage the beef mixture and knead into a ball.  The mixture will have a slight elasticity and stretch, which is great!

If using a charcoal grill, start the grill about 35 minutes prior to grilling.  With a gas grill, start the grill about 5 minutes prior to grilling at medium heat.

Grab a handful of meat about the size of half a tennis ball and roll in your palms to create a ball. Stick a flat metal skewer through the center of the ball.  Gently squeeze and shape the meat until it is flat and in the shape of the skewer.  Meat should not hang loosely off the sides of the skewer. Be sure and leave room at both ends of the skewer so that it is easy to flip and the grill lid can be closed. With your index and middle finger pinch the top and bottom of the meat kabob on the skewer, which will almost look like you are sealing the meat to the skewer.  Sometimes we will create a slight wave down the meat by lightly pressing our index finger into the meat to leave regularly spaced indentations.

Place the skewers on the grill.  Grill on each side for approximately 7 to 9 minutes, depending on how you like your meat prepared. It is best to flip the meat only once, rather than repeatedly flipping.

For a more traditional flair, serve the kabobs over basmati rice with a variety of herbs, fresh onions and yogurt on the side.

*For a more traditional Middle Eastern flavor, use half ground lamb and half ground beef.  Because lamb is fattier meat, switch to 90/10 ground beef.

**Traditionally this recipe doesn’t use peppers but the heat of the pepper pairs great with the wine.  Try them both ways and see what you like better.