Persian café kebabs with grilled tomatoes (Koobideh kebab) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 161) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef or ground goat for ground lamb.

  • pattyatbryce on October 22, 2023

    Easy recipe and very accessible. We've had better, but these are solid.

  • bernalgirl on October 02, 2023

    These are so simple yet absolutely outstanding. The onions processed into the meat and the sumac on the crispy outside are absolutely addictive. I doubled the recipe and used 2 lbs. beef to one lb. lamb. My family wants these kebabs on a sandwich with lots of arugula and harissa, on a salad, in an omelette, and simply with an Israeli salad and fresh pita.

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