Sunday, June 12, 2011

Today's lunch: Persian kabob



The plate:
  • Traditional Persian "Kabob:"   Sirloin steak tips marinated in olive oil and chopped sweet onion. Grilled.
  • "Kabob Kobideh:"  Lean ground beef (10% fat) blended in a food processor with sweet onion.  Formed into long, thin patties.  Grilled.
  • Grilled tomatoes and the leftover onion from the steak marinade.

All served with a sprinkle of the Persian spice, sumagh, and over white rice.  My roommate did all of the grilling on the Raclette grill that I got for Christmas.  It was all SERIOUSLY delicious.

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