Bob’s Kabobs: A Father’s Day Feast from the Heart
June brings the scent of charcoal and fresh herbs to the air — and for me, a tender ache of love and memory. My dad, Bob, passed away three years ago, but every summer, I bring him back with a simple, joyful ritual: making kabobs.
We called them “Bob’s Kabobs”, and while he wasn’t Persian, I’ve given them a JOYFUL twist inspired by my roots — a nod to the deep flavours of home. They’re simple, soulful and perfect for the whole family to make together.
Ingredients:
– 1 lb ground beef (at least 20% fat)
– 1 small onion, finely grated and strained
– 1 tsp turmeric
– ½ tsp black pepper
– 1 ½ tsp salt
– Optional: pinch of sumac for garnish
Instructions:
- Mix the beef, onion, turmeric, pepper and salt in a bowl. Knead until sticky and fully combined.
- Divide into 6–8 portions. Shape each one around a flat skewer or into long ovals by hand.
- Chill for 30 minutes to firm up.
- Grill on medium-high heat for 3–4 minutes per side, until juicy and golden.
- Sprinkle it with sumac before serving, if you like that tangy zip.
Simple Basmati Rice
Rinse 1 cup rice. Boil with 1 ¾ cups water and salt. Simmer covered 15 minutes. Rest 5, then fluff with love.
Sumac Tomatoes
Slice 2 ripe tomatoes. Drizzle with olive oil, sprinkle with sea salt and sumac. Put them right on the grill or broil in the oven for 3-4 mins.
This Father’s Day, I hope you make these kabobs with someone you love — and feel the quiet joy of passing on something beautiful.
Roza Phox is a powerhouse in the culinary world—a chef, healer and curator of unforgettable food experiences. With over two decades of expertise, she blends her Persian heritage with a deep understanding of food’s power to nourish, connect and heal.
