Persian · Dinner · Medium
Kabab Koobideh (Persian Ground Meat Kebabs)
0.0 (0 ratings)- Total
- 2 hr 1 min
- Prep
- 1 hr 45 min
- Serves
- 4
- Calories
- 500
Beef and lamb cling to wide skewers, grilling into juicy Persian kebabs with ridged, browned edges and blistered tomatoes alongside.
Grated onion seasons Kabab Koobideh (Persian Ground Meat Kebabs), but most of its juice must be squeezed away before mixing. Kneading the chilled meat until sticky creates the structure that holds it on wide skewers over the heat.
These kebabs are a familiar restaurant and grill staple in Iran. Use meat with enough fat, keep the skewers cold until cooking and turn them early so both faces set before one side becomes heavy.
Method
Put the grated onion in a clean cloth and squeeze firmly, discarding the juice. Mix the squeezed onion with beef, lamb, salt, pepper and turmeric.
Knead the mixture for until sticky and cohesive. Cover and refrigerate for .
Divide into eight portions. With damp hands, press each portion around a wide, flat metal skewer in a strip about 8 inches long and 1/2 inch thick. Pinch ridges along the length and seal the ends against the metal. Chill for .
Heat the grill to medium-high, about 450°F (230°C). Brush the tomatoes with olive oil and thread onto separate skewers.
Grill the meat for , turning after the first and then frequently, until browned and 160°F throughout. Grill tomatoes alongside for , turning, until blistered and soft.
Slide the kebabs carefully onto a platter, add the grilled tomatoes and sprinkle with sumac.
Forkue tips
- Wide, flat skewers are important for grip. If you only have thin round skewers, shape the mixture into long patties and grill directly on an oiled grate instead.
- If sumac is unavailable, serve lemon wedges alongside for acidity; they will not reproduce its dry, fruity tang.
Storing and reheating
Refrigerate for 3 days or freeze cooked kebabs for 2 months. Warm covered with a little water in a skillet, then uncover briefly to dry the surface.
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Kitchen gear
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Photo: User:همان, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)
Kabab Koobideh (Persian Ground Meat Kebabs): FAQ
Why does koobideh fall off the skewer?
Wet onion, warm meat or insufficient kneading can weaken it. Squeeze the onion well, knead until sticky, chill thoroughly and use wide flat skewers.
Can I make koobideh with only beef?
Yes, use beef with about 20 percent fat so the kebabs stay juicy and cohesive. Very lean beef dries out and is harder to shape securely.
How do I store and reheat Kabab Koobideh (Persian Ground Meat Kebabs)?
Refrigerate for 3 days or freeze cooked kebabs for 2 months. Warm covered with a little water in a skillet, then uncover briefly to dry the surface.
How long does Kabab Koobideh (Persian Ground Meat Kebabs) take?
About 2 hr 1 min in total: 1 hr 45 min prep and 16 min cooking.
What do I need to make Kabab Koobideh (Persian Ground Meat Kebabs)?
The key ingredients are ground beef, ground lamb, onion, turmeric, tomatoes and sumac, plus pantry basics.
Any tips for Kabab Koobideh (Persian Ground Meat Kebabs)?
Wide, flat skewers are important for grip. If you only have thin round skewers, shape the mixture into long patties and grill directly on an oiled grate instead.
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