Lamb & Beef Koubideh

Nuvita Biscuits

Get a taste of the Mediterranean with these flavorful kababs…


  • 1 lb ground beef (80/20)
  • 1 lb ground lamb
  • 1 red onion, finely chopped
  • 2 teaspoons ground cumin
  • 1/2 tablespoon sea salt
  • 1/4 cup fresh parsley, finely chopped


Combine the ground beef, ground lamb, onion, cumin, sea salt and parsley in a large bowl. Mix with your hands to combine, but don’t over mix or over handle to prevent the meat from getting tough.

Form into oblong patties (say 1×4) that are fairly flat. You should end up with 10 or so patties.

Refrigerate patties for at least 1/2 hour (up to about 8 hours). Then lightly oil your grill or grill pan and cook on medium high heat, flipping once, until cooked through. If you don’t have a grill, you can bake them too. Preheat your oven at 350 degrees and bake for 20-25 minutes until fully cooked.

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Recipe Comments

  1. posted by have faith on Feb 4, 2013

    We got a big chunk of ground beef to make hamburgers. How do you make them. My mom told me you need to put something on it so it doesn’t unstick and fall. Thanks.

  2. posted by kamikami on Mar 17, 2013

    I remember one was 2 tablespoons and the other was 1. So, what do you guys think i should use more of? Ground cumin or curry powder?

  3. posted by Clayton Cottrell on Mar 19, 2013

    I have some ground chicken that needs to be used up. I already made a chicken meatloaf so if anyone has any other ideas it would be awesome. Thank you.

  4. posted by Patrick on Mar 22, 2013

    I want to make deviled eggs for my family’s crawfish boil tomorrow (Easter) and I’ve never made them before. Found this recipe online and I’d love some tips, or how do you think they’d come out?

    6 hard-boiled eggs
    2 green onions, minced fine
    ½ small kosher dill pickle, minced fine
    3 tablespoons mayonnaise
    2 teaspoons french’s yellow mustard
    ½ teaspoon pickle juice
    1 teaspoon sugar
    ½ teaspoon ground cumin
    ½ teaspoon pepper
    ½ teaspoon seasoning salt (I would like to use Tony Chachere’s)
    1 pinch garlic powder
    paprika to garnish

    1. Peel & halve hard boiled eggs.
    2. Put yolks into a bowl, mash & mix well with mayonnaise, mustard, pickle brine, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles.
    3. Taste mixture before adding seasoning salt. You may need less than 1/4 teaspoon. Season to taste with seasoning salt & tabasco.
    4. Squeeze yolk mixture into egg white halves. Top with paprika. Refrigerate before serving to allow yolk mixture to set.

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