Lamb Koobideh

Ingredients

• Minced lamb: 500 grams

• A medium-sized onion, grated: 1

• Garlic cloves, crushed: 2 - 3

• Olive oil: 1 tablespoon

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Cumin powder: 1/2 teaspoon

• Coriander seed powder: 1/2 teaspoon

• Paprika powder: 1/4 teaspoon (optional, for adding spiciness)

• Fresh lemon juice: 1 - 2 tablespoons

• Skewers (if using a grill for roasting)

• Tea rubs: 3- 5g

Instructions

1. Place the ground lamb in a large bowl.

2. Add the grated onion and crushed garlic.

3. Pour in the olive oil and sprinkle with salt, black pepper, cumin, tea rubs, coriander seeds, and red pepper (if using).

4. Squeeze in fresh lemon juice.

5. Mix everything well with your hands, making sure the spices and seasonings are evenly distributed throughout the ground lamb.

6. Refrigerate the mixture for 1-2 hours to allow the flavors to blend better.

Shaping

7. Remove the ground lamb from the refrigerator and divide into equal portions (usually based on the length and size of the skewers).

8. Roll each portion into a long strip and wrap it around the skewer to form a skewer. Make sure the meat is wrapped tightly around the skewer.

9. If using a grill, preheat the grill to medium-high heat.

10. Place the skewers on the grill and grill for 5 - 7 minutes per side, until the lamb is cooked through and has nice charred marks on the surface.

11. If using an oven, preheat the oven to 200°C (392°F), place the skewers on a baking sheet, and bake in the oven for 15 - 20 minutes, turning them halfway through to ensure even baking.

12. The baked Lamb Koobideh can be served with traditional Iranian rice, roasted tomatoes, onion rings and fresh herbs (such as mint and coriander), and can also be served with some Greek yogurt or Iranian-style sauces.