Trey's Kibab


A wonderful and addictive main course that is great on the grill or in the pan.

Time: 30 mins.

4 pounds ground beef — double ground (mincemeat) if avail.

1/2 yellow onion, minced

1 clove of garlic, minced

2 tsp ground cinnamon

olive oil for frying

pinch of salt

1/4 tsp pepper

Sauté the onion and garlic until glassy, then drain thoroughly (saving the oil, if you wish, for other recipes).

Roll out some waxed paper to receive the formed kibabs.

Combine the ground beef, onion, garlic, cinnamon, salt and pepper. Form this into patties about the same length and with of two fingers, and about a half inch thick. Place them on the waxed paper with space between, in groups of half a dozen. Fold the waxed paper back, accordion-style and add successive layers until finished. Place this in the refrigerator until you are ready to start cooking.

Prepare your side dishes (such as Persian Rice and Persian Yoghurt - the recipes are one their way). Fire up the grill and start your kibabs, timing things so that they are ready immediately after the rice is done.

Experiment with the balance of onion and other ingredients. You can also add cumin powder as a variation.

Many might be curious about the use of cinnamon in a meat dish, but it is common in Middle Eastern and Asian cuisine. You've probably already tried it, loved it, and didn't know it. Check the ingredients on a bottle of Lowery's Seasoning Salt, which is commonly used in the kitchens of popular steak houses.