Kabob with saffron rice and tangy tahini yogurt dip

Saffron Rice Here

Yogurt Dip Here

Kabob with saffron rice and tangy tahini yogurt dip

Kabob with saffron rice and tangy tahini yogurt dip
Prep Time30 minutes
Cook Time30 minutes
Course: Dinner, Lunch
Cuisine: Arabic, Persian
Servings: 10
Calories: 357kcal


  • 1 1/2 lb ground beef room temperature
  • 1 lb ground lamb room temperature
  • 1 large onion
  • 3 tsp chopped garlic
  • 1 large egg
  • 1 tsp salt
  • 1 tsp sumac
  • 1/2 tsp pepper
  • 1/2 tsp turmeric
  • 1/4 cup butter melted for brushing


  • Pulse the onion in a food processor until finely chopped and pulpy. Using a silicone spatula scrape the onion into a sieve, use the spatula to press any juices out of the onion, then transfer the onion to a large mixing bowl
  • Add everything but the butter to the bowl.
  • Vigorously knead the meat for 5 minutes. It should be tacky and easily hold together when picked up.
  • Tightly roll the meat into 10 equal sized balls (around 115g each)
  • Take each ball and press it into the center of a flat skewer then roll the meat between your palms to form a log 2" thick
  • Kabobs are usually done over coals, but to do them inside heat a cast iron griddle over medium-high heat until sizzling, add the kabobs and cook 5-8 minutes per side until nicely browned and around 165F internal temp
  • Just before serving, brush the kabobs with melted butter


Calories: 357kcal | Carbohydrates: 2g | Protein: 20g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 353mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg