Lamb – Ground Meat Kebab

(Adapted from a fabulous Persian Cookbook, New Food of Life:  Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij).
I have changed Batmanglij’s recipe considerably.  I use all lamb instead of half lamb and half beef, and shape the mixed lamb into five inch cylinders and broil them on aluminum foil, instead of authentically grilling them on large, flat skewers.  Not quite as good, but fast and reliable.


  • 2 pounds finely ground lamb.  (Grind it twice if need be).
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon baking soda
  • 1 large onion, finely grated
  • 2 tablespoons butter
  • 2 teaspoons lime juice

Mix the ingredients thoroughly and then knead for five minutes to make a thick paste.  Let the paste stand 15 minutes.
Have a bowl of water handy to keep your hands moist, and shape the paste into five inch long oblongs.  Place them on a piece of aluminum on a broiling pan
Broil as quickly as possible to keep the inside tender and moist.  Baste with melted butter and lime juice.

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