Entree: Iran – Baluchi Iran – خدی کباب ➤ Khaddi Kabab (Baluchi-style skewered minced lamb grilled over open flame)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Additional 2 min

Total 35 min

Ingredients

- 1.5 lb (680 g) lamb, ground (preferably shoulder, 20–25% fat)
- 1 medium onion, about 6 oz (170 g), finely grated and excess moisture squeezed out
- 2 tbsp (30 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) chopped fresh cilantro
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2 g) sumac (optional, for finishing)
- 1/2 tsp (2 g) crushed red pepper or paprika (adjust to taste)
- 2 cloves garlic, minced
- 2 tbsp (30 g) melted butter or clarified butter for basting
- 8 metal or wooden skewers (if wooden, soaked 30 minutes)
- Lemon wedges, for serving
- Flatbread or lavash, for serving

Instructions

1. In a large bowl combine ground lamb, grated onion (squeeze out excess liquid first), yogurt, oil, cilantro, parsley, garlic, salt, black pepper, cumin, turmeric, and crushed red pepper. Mix thoroughly by hand until the mixture is cohesive and slightly sticky, about 2–3 minutes.
2. Chill the mixture in the refrigerator for 30 minutes to firm up slightly for easier shaping.
3. Divide the meat into 8 equal portions. With wet hands, press each portion evenly onto a skewer to form flat, elongated kebabs about 6–7 inches (15–18 cm) long and 1 inch (2.5 cm) thick.
4. Preheat a grill or grill pan to high heat (medium-high for gas), or prepare hot coals. Oil the grill grates lightly.
5. Grill the skewers 3–4 minutes per side, turning carefully, until a char forms and the interior reaches a safe temperature (145–160°F / 63–71°C depending on preference). During the last minute of cooking, baste with melted butter for sheen and flavor.
6. Remove kebabs from the grill and rest 2 minutes. Sprinkle with sumac if using, serve hot with lemon wedges and flatbread.