Koobideh Kabob (Persian Ground Beef Kabob)
Mar 24, · Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly.5/5(2). Dec 21, · WELCOME TO HENRYS HOWTOSI am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home imp.
Koobideh kabob are the most juicy and amazingly flavorful minced meat kebabs ever! Using minimal ingredients, these are the epitome of perfection when it comes to grilling ground meat.
Check out the step by step instructions with photos and detailed tips to help you make your perfect koobideh kebabs. From the streets of Iran to the finest of restaurants, these kebabs are immensely persuan. Along with a mound of steamed saffron flavored rice with a cube of butter on top, it makes up for the national dish of Iran, known as chelo kabab.
When koobieeh with kabab barg filet mignon kabob it is known as kabob soltani. With minimal ingredients and an ingenious technique, this classic recipe produces a true masterpiece that has been wowing people for centuries koobideg still continues to dominate Persian menus all around the world.
Shape the koobideh on wide skewers. Eight koobideh of about 7 to 8 inches long. Mark indentations on the koobideh with koobieh fingers. And place the skewers on a hot charcoal grill. Grill the koobideh about 4 to 5 minutes on each side. In the picture below, notice mak koobideh at different stages of doneness.
Lamb and beef are a great source of protein with all the essential amino acids. These meats are also a good source of some B vitamins B12, niacin, B6selenium, zinc and iron.
Grilling ground meat, can result in how to make beautiful bows for gifts significant loss of fat 10 to 33 percent with the fattier ground meats resulting in a greater loss of fat. For this recipe, I have used 85 percent lean ground meat 15 percent fat. Do choose grass fed meat for its superior taste and nutrition quality with more CLA conjugated linoleic acid and omega-3 fats.
Grilling meats can result in the how to make persian koobideh of HCAs heterocyclic amines that may increase the risk of cancers. Make sure to not how to make persian koobideh the grilled meat too much and scrap off the burnt bits to keep it healthier. And always balance it with plenty of cancer preventive herbs and vegetables as is done traditionally also! This post was originally published on 17th October and has been re-published with improvements to the post, tips and formatting.
How would you make perzian koobideh? Should I use ground chicken meat from the whole chicken or breast meat? Would love your advice. I would use ground chicken thigh meat if possible. Add about 1 tablespoon olive oil and 2 cloves garlic grated per pound of meat. Excuse my ignorance regarding this, but is Shish Kafta technically the same as Koobideh?
Lebanese version?? I purchased the skewers to make this but only got 6; dividing the meat into 6 portions worked out fine. I served it with your Baghali Polo. I plan to purchase more skewers so that I am able to serve this to a bigger crowd. I was wondering if you could offer any suggestions on how to prepare if I am using a small sized patio grill. Are there any half sized skewers available? This is my all time fave Med. Also, would you have a Kibbeh recipe to offer as well??
Sorry, for the delay. I was actually looking for any suggestions for shorter skewers and haven't found them. I hope to post a kibbeh recipe too. Thanks for tip on using the bricks to get the kabobs above the grill. Also the tip about uow quickly was also important. I had tried making kabobs with a similar recipe 3 times and could not get the meat to stick. Your tips on how to put the meat on the skewers as well as brick and flipping often I was able to complete successful skewers for the first time!
Thanks so much, and they came out delicious. I put sumac in the meat as well in addition to turmeric and salt and pepper. This was a learning post for me! Thank you for explaining about the meat! I clicked over from seeing it on social! I am so glad to find this recipe! My husband and I love kebabs from our fave Mediterranean restaurant. I tried making something makee this at home and perdian fell apart.
I bet my meat had too high of a fat content! I'm going to give this a try. I'll let you know how it turns out. Thanks Lisa for your thoughtful feedback. Fat content could be one reason but there may other factors too, as discussed in the recipe above.
When you decide to make it, I would be most glad to give any feedback from my own experiences making this. I've never had Kabob koobideh before hiw after reading this post I definitely need to try!! Thanks for sharing :.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Jump to Video. Step by step photos at end of post. Prep Time 25 mins. Cook Time 10 mins. Total Time 35 mins. Course : Main Course. Cuisine : Persian. Servings: 8 kabobs. Calories: kcal. Author: Roxana Begum. US Customary - Metric. Large Mixing Bowl. Box Grater. Cook Mode Prevent your screen from going dark.
Instructions Make the Kabob Mixture Peel the onion and grate it using a box grater and squeeze out the juices. Save the juices for later. Combine the ground meat, grated onion, salt, pepper and turmeric in koboideh mixing bowl. Knead the mixture for about 5 minutes into a cohesive pasty dough-like mass that can be molded and will not drop off easily. The kabob mixture should neither be too wet nor too compact.
Make sure that the meat has no extra juices before adding to the mixing bowl. Tip: Freshly ground meat works great. Start the Charcoal Grill Start the grill about 30 minutes before grilling.
We recommend using hardwood charcoal and not briquettes for optimal flavor. The coals are ready when the flame has subsided, are glowing uniformly and covered with some ash. A portable fan or hair dryer can be helpful. Checkout this tutorial if you are new to charcoal grilling. Tip: Koobideh kabobs can be made on a gas grill but charcoal grill gives you the best results. Shape the Kabobs Divide the kabob mixture into 8 portions. Dampen your hands with the saved onion juice or plain water.
Take a portion of the mixture and roll it into an oval sausage shape of 4 to 5 inches. Holding it in one hand, press the thin edge of the sword-like skewer into the lump, simultaneously wrapping the meat around the middle section of the skewer by squeezing it all around. Continue to squeeze the meat gently unto the skewer, gradually spreading and molding it into a 7 to persain inches long kabob that how to call canada from thailand snugly and evenly held all around the skewer.
Using your thumb and index finger press indentations that are spaced about an inch apart. Alternatively you may use your index and middle fingers and press indentations in a scissor like manner, along the length of the how to use proxy in utorrent. Place the kabob skewers over a long tray or baking sheet with elevated rims to support the skewers just at the top and bottom.
The meat should not touch the base of the pan. It is best to shape these kabobs just before grilling. Sprinkle a few drops of onion juice over the kabobs how to frame a canvas painting yourself placing on the grill.
Nov 07, · Persian koobideh is ground meat mixed with onions and parsley. It is formed around a flat Persian skewer and grilled over hot coals. It is then served off the skewer with sides such as 5/5(7). Nov 14, · WELCOME TO HENRYS HOWTOSI am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home imp. Oct 09, · Grate onions using a food processor. Place the onion mixture into a blender and puree until smooth, about 2 minutes.* Place the onion mixture in a strainer over a bowl and drain the juice. 5/5(6).
Persian koobideh is a Persian Kebab with ground meat mixed with onions and parsley. It is formed around a flat Persian skewer and grilled over hot coals. It is then served off the skewer with sides such as yogurt sauce, hummus , cucumbers, tomatoes, red onions and flat bread. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. You can make this in the oven under a broiler without the skewers too. Be sure to broil on a rack over a rimmed baking sheet.
The first time I made this I used half ground beef and half ground lamb. It was amazing even if I did over cook it a little. Traditionally onions, parsley, salt and pepper are mixed in. The mixture is massaged for about five minutes in order to incorporate the additions as well as develop the stickiness factor that keeps them from falling apart. What is it that makes the meat sticky when you massage it for a few minutes?
Is it the starch or proteins? They are basically individual mini meat loaves not cooked on a stick. It is very forgiving too. If you mess up, just cover it in catsup. Koobideh is new to me. It is simple and probably goes back several hundred years as humans evolved into cooking meat over an open flame on a stick. This technique of cooking meat spread in every direction and now every culture has their version of a kebab.
While kebabs are skewered chunks of meat, koobideh is skewered ground meat. Both are traditionally cooked over an open flame but in modern times, you can make these by broiling them in your oven close to the heating element.
Persian skewers are long metal skewers that are wide and flat, usually with a wooden handle. They are designed to hold onto ground meat for grilling. They are almost necessary for making Koobideh although you could make it without these special skewers. You can form the Persian Kebab shape and cook on a rack over a rimmed baking sheet either in the oven under a broiler or in the BBQ.
Cooking on a rack allows the extra fat to fall off and the heat and circulation to move around under the Koobideh. One of my kitchen hacks is using the food processor to dice onions.
Just peel and quarter the onion and pulse a few times. Be careful not to over process. The onions will turn into a slurry of sulfurous muck. This is a great way to dice onions without the tears. If you make this, tag us on Instagram FusionCraftiness so that we can all see. Did you use beef, lamb or both? Did you go rogue with chicken?
Subscribe to my newsletter and join me on Facebook , Pinterest and Instagram for the latest recipe and news! Did you make this recipe? You may use all beef instead of a mixture. Thank you for posting this recipe! I really commend you for your effor but as a Persian kebab specialist, I have to say that unfortunately some important details were…. Thank you Dan!
This is lovely insight and I sure do appreciate the feedback. I think if you are this passionate about a certain type of food, you could really enjoy it. Maybe some day. It looks like it requires quite a bit of skill so I will need to practice for sure. Good luck in all of your culinary adventures!
I can just imagine this on the table with some warm grilled naan and a bowl of tzatziki. What a perfect meal! This sounds fantastic! Those Persian skewers are pretty awesome, I might just need to get myself a few for the summer bbqs this year. These look absolutely mouthwatering! We do alot of BBQing in the summer and I can see this becoming a regular staple! This was a first for me too. I found mine at a local Middle Eastern market but you can order them online too.
So simple and flavor-packed! It was so good I was snacking on them before dinner. Do you do that Dana? I love the sound of it and I know hubby would get a big kick out of putting it on the grill.
Lamb is one of our favorite meats so this is definitely going on the menu this coming week. I have never heard of a koobideh. I do know what a kofta is, and these do look similar. I love the spices here. Now that grilling season has finally made its way…these look perfect for BBQ parties. I have had this before and it was amazing. The sides were complimentary to the BBQ lamb and I practically licked my plate. Definitely going to make this soon. Thank you! Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. Nutritional data is provided and calculated by Nutritionix. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness , especially if you have certain medical conditions. Learn more at FDA.
This post contains Amazon Affiliate links. Instructions Preheat BBQ grill. For charcoal grilling instructions check out my article on smoking brisket. Peel and quarter the onion. Place in the bowl of a food processor and pulse a few times until you get small dices.
Alternatively you may dice the onion by hand. In a large mixing bowl add the onion and the next five ingredients and massage well for five minutes. This incorporates the ingredients and causes the meat to develop stickiness to it which will help it to adhere to the skewers.
Divide the mixture into balls and place each one on the skewer. Shape the meat along the skewer evenly leaving the tip bare and at least one inch from the handle bare. When you have the meat evenly spread, take two or three fingers and pinch the meat making one inch indentions along the skewer. Grease grill grates with either pan spray or oil-dipped paper towels.
Grill skewers over medium heat until both sides are cooked and the middle is no longer pink, juices running clear. Remove from grill and rest in an aluminum foil pouch until ready to serve.
Notes You may use all beef instead of a mixture. Previous Post: « How to Roast Cauliflower. Next Post: Mung Bean Soup ». Comments Thank you for posting this recipe! Winter was so long I was really itching to break out the BBQ goods. Enjoy your Summer Trish! I always love firing up the grill, makes cooking that much more fun. I was thinking the same thing, that these were koftas on a stick. Leave a Reply Cancel reply Your email address will not be published.