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Kabab Koobideh

Kabab Koobideh

Koobideh is the most famous Kabab in Persian Cuisine. To cook Koobideh, you should prepare the ground meat in a particular method and cook it with specific types of equipment. Koobideh is served with Lavash bread or a Plate of Chelow.
5 from 2 votes
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Course: Main Course
Cuisine: Persian
Keyword: Kabab Koobideh
Prep Time: 3 hours
Cook Time: 45 minutes
Servings: 4 pepole
Calories: 256kcal
Cost: $20

Equipment

  • 1-inch wide skewer(stainless)
  • Barbeque

Ingredients

  • 1.5 lb ground beef
  • 1 lb ground lamb
  • 2 onions
  • 2 garlic cloves
  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • ½ teaspoon turmeric
  • ½ cup melted butter
  • 4 large firm tomatoes
  • Sumac as needed

Instructions

  • Chop the onions until they become juicy.
  • Discard the onion juice and add the distilled onions into a bowl
  • Add the ground meats and the salt and spices.
  • Mince the garlic cloves and add them to the mixture.
  • Add egg.
  • Mix the components with your hand for some minutes until it becomes like a paste that does not fall apart.
  • Let the mixture rest at the fridge for at least one hour. Discard the onion juice again after taking out of the refrigerator, if there is any.
  • Divide the composition into 8 equal pieces.
  • Prepare a bowl of water and put it next to the meat.
  • Get the skewer in your left hand and the meat in the right hand and squeeze the meat on the skewer until it doesn’t fall apart.
  • Continue step 10 for all eight meat pieces
  • Cut tomatoes into half and attach them to skewers (1 skewer for two tomatoes)
  • Prepare your barbeque.
  • Put the meat skewers on the barbecue.
  • Brush the melted butter over the Kababs and tomatoes.
  • Turn over the skewers time by time to prevent burning.
  • After 45 minutes, all the Kababs are ready.
  • Grill the tomato skewers.
  • Put two kababs inside a Lavash bread or next to a plate of Chelow.
  • Put tomatoes next to kababs.
  • Frost the sumac on the Kabab to your taste.

Notes

Uniqop’s advice:

  • Distilling the onion’s juice is an essential step that matters. Because your kabab can fall apart with a little amount of liquid.
  • Grounding the meat for 2 or 3 times helps to lump softer meat.
  • The meat should not be fragile after squeezing on the skewer.
  • Squeeze the meat with your thumb and forefinger in distances of 1 inch to make grooves on kabab.

Nutrition

Calories: 256kcal