Kebabeh gu Samooneh
Also known as lula kebab or lula kebob
Yield: 12 patties
2 1/2 pounds ground beef (a combination of chuck and sirloin, or a mix that is about 80% lean)
1 cup chopped cilantro leaves *
1/2 cup chopped green onions *
2 teaspoons kosher salt (or 1 1/2 teaspoon fine sea salt/table salt), or to taste
1/4 teaspoon black pepper, or to taste
Optional dry salsa:
1/4 cup finely chopped parsley
3 tablespoons finely chopped green onions *
1 tablespoon + 1 teaspoon sumac (or 2 tablespoons lemon juice)
1/4 to 1/2 teaspoon fine sea salt or table salt (to taste)
Optional serving suggestions:
About 2 to 3 thinly sliced plum tomatoes
About 2 to 3 thinly sliced small Persian cucumbers
Samoon or any other kind of bread (lawash, pita, or even burger buns all work great)
- For the optional dry salsa: Combine the optional parsley, green onions, sumac, and salt, and set aside for serving.
- Preheat a gas or charcoal grill to medium high heat (or turn your oven’s broiler on 5 to 10 minutes before you’re ready to cook the patties).
- Combine the ground beef with the cilantro, green onions, salt, and pepper. Mix everything just until it comes together. Do not over-mix or your kebabs will be tough and rubbery.
- Shape the kebabs into approximately 12 ovals.
- Grill or broil for about 5 to 7 minutes per side until they are cooked all the way through. **
- Serve the kebabs on samoon (or your bread of choice), optionally topping each with a heaping teaspoon of the salsa, and a couple slices of tomato and cucumber.
* For grocery shopping purposes, this normally comes out to about 1 bunch cilantro and 1 bunch green onions (with the onion bunch split between the two components of the dish).
** Kebabs are most often served medium-well or well, but you can serve yours medium rare if that’s what you prefer.