Persian Minced Lamb and Beef Kebabs with Grilled Tomatoes

What you need

• 450 g (1 lb) ground lamb, with some fat
• 450 g (1 lb) ground beef, about 20% fat
• 2 onions, large
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 1/2 tsp ground turmeric
• 4 tomatoes, firm, medium
• 40 g (3 tbsp) butter, melted
• 1 tbsp sumac, for serving

Method

Restated from the original video

1. 1

   Grate the onions finely, then squeeze the pulp in a clean cloth until no more juice runs out.

2. 2

   Put the onions, lamb, beef, salt, black pepper and turmeric in a large bowl.

3. 3

   Knead for 5 min until the meat turns pale, sticky and smooth, almost like a paste.

4. 4

   Cover and refrigerate for at least 1 hour, or up to overnight, so the mixture firms up.

5. 5

   Heat a charcoal or gas grill to high. Use wide flat metal skewers if you have them.

6. 6

   Set a bowl of water nearby. Divide the meat into 8 portions.

7. 7

   With wet hands, squeeze one portion along a skewer into a long, even kebab about 2 cm thick, pinching ridges along it with your fingertips. Repeat with the rest.

8. 8

   Thread the tomatoes onto separate skewers, halved if large.

9. 9

   Lay the tomato skewers on the grill and cook, turning now and then, until blistered and soft, 6-8 min.

10. 10

    At the same time, grill the kebabs, turning often in the first minute so the meat sets and stays on the skewer, until browned and cooked through with no pink inside, 6-8 min in total (71 °C / 160 °F in the center).

11. 11

    In the last 2 min, brush the kebabs and tomatoes with the butter.

12. 12

    Push the kebabs off the skewers with a fork, sprinkle with the sumac and serve with the tomatoes.

Imported from cookingnook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.