Kebab-e Koobideh

Mix meat, onions, egg, salt, and pepper well and leave in the refrigerator for one hour. Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kebab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kebab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.) Serve with hot Basmati rice (polo)or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kebab-e koobideh was made in an oven, the juice from the kebab can be poured on rice or bread.