1 Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).
2 Press the meat around long, thick flat metal skewers and shaping them in long semi-thick sausages..
3 Thread whole tomatoes on another skewer.
4 Barbeque each side for about five minutes, turning frequently.
CHEF’S NOTE: (If skewers are not available or barbequing is not possible, the kebab koobideh can be shaped into long, thin portions on aluminum foil and place oven on grill and grill kebabs. Place as high as possible near the source of the heat making sure that the kebabs don’t burn. Turn often for full cooking.
SERVING NOTE: Serve with hot Basmati rice. Serving with rice, some sumac may be sprinkled on top. If Kebab Koobideh was made in an oven, the juice from the kebab can be poured on rice or (bread – not on Pesach).
YIELDS: 4 servings.