Chelo Kabob

Food Service Search Staff

INGREDIENTS:For Ground Meat Kabob:
2 lbs.ground beef or lamb
2 Tbsps.salt
1 tsp.freshly ground black pepper
½ tsp.baking soda
1large onion, peeled and finely grated

For Chicken Kabob:
2 lbs.boneless thigh meat
1 small onion, chopped
5 clovesgarlic, crushed
1 tsp.salt
¼ cupolive oil

For the baste:
¼ cupbutter, melted
pinchsalt
dashlime juiceDIRECTIONS:1. In a warm mixing bowl, combine ground meat or chicken and the rest of the kabob ingredients. Hand knead for about 5 minutes to form a paste (for ground meat version) that will adhere well to cooking skewers. Cover the paste and let stand for 15 minutes at room temperature.

2. Using damp hands, divide the meat paste into 6 oz. portions. Roll each into a cylindrical shape roughly 6-in. long and mold it firmly around a flat, sword-like skewer. If using chicken, thread onto metal skewers. Cover and refrigerate all skewers.

3. Start charcoal at least 30 minutes before cooking. If using chicken, par-cook the thighs in the oven and keep warm.

4. Arrange the skewers on the grill 3 inches above the coals, keeping in mind that the ground meat should not be touching the grill. Turn skewers frequently to insure even cooking and keep meat from falling off. Baste with melted butter, salt and lime juice.

5. For presentation, spread lavash bread on a serving platter. Loosen the meat from the skewers and slide the meat off using another piece of bread. Garnish with lime juice or sumac and cover meat with more lavash to keep warm. Serve with steamed basmati rice, fresh herbs and scallions. SERVINGS:6 servings From:Hooman Mansour, Chef, Lakeview Cafe, Cisco Systems, San Jose, CA PHOTO CREDIT:Photo Credit: Cisco Chicken