How to make it

  • Drain the juice from the grated onion.
  • Mix all Kubideh ingredients well - cover and leave in frig overnight or at room temperature for a few hours. The colder the mix, the better it will stick to the skewers.
  • Dividing the meat into 10-12 portions. Press each portion around long metal skewers and shape evenly
  • Place the skewers a few inches away from the grill coals. Turn constantly for a couple of minutes and then cook each side for a few minutes until juices run clear and meat is done to your taste. I cook mine well.
  • To construct the sandwich:
  • Remove meat from skewer and slice to a size that will fit nicely on the barbari bread. Place meat in center of bread.
  • Add a few fresh sliced onions, some mint leaves to taste. I use spearmint because that is what I have in my garden and I only use one leaf, torn into pieces, otherwise its a bit overpowering for my taste.
  • I throw in 3 or 4 of fresh basil leaves, cause you can never have too much basil as far as I am concerned. Lemon basil or Thai basil work very well if you have either of those.
  • Roll bread around meat and veg and eat.
  • If you are familiar with Kubideh and I have any portion of this wrong please let me know.
  • Will add a photo the next time I make.

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