Kabab koobideh recipe

Kabab koobideh is one of the old dishes of Iran. This dish is a combination of minced beef, lamb, and onion.

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Kabab koobideh Instructions

Step 1

Peel onions and grate them on a medium grater. Squeeze the grated onion by hand to remove excess water, then refrigerate for 15 minutes. (Onions should weigh about 300 grams)

Step 2

After 15 minutes, remove the onion from the refrigerator, then add the minced meat, baking soda, black pepper, and salt to the onion.

Step 3

Mix the ingredients by hand for about 10 minutes until completely smooth. Cover the dish with cellophane or a plate and refrigerate for 2 hours.

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Step 4

Combine saffron with two tablespoons of boiling water and cover it to infuse. After 10 minutes, melt the butter and combine with the saffron.

Step 5

After 2 hours, remove the meat from the refrigerator, then prepare a water bowl. First, moisten your hands with water and place about 100 to 120 grams of meat on a skewer.

Step 6

Shape the meat on a skewer with your fingertips. After skewering all the meat, put the charcoal in the brazier and turn it on.

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Step 7

Place the skewers on the brazier and turn them after 10 to 15 seconds. Turn the skewers in every few seconds to cook the kebabs evenly.

Step 8

Meanwhile, skewer the tomatoes and place them on the brazier to cook. Now rub the butter and saffron mixture on the kebabs.

Step 9

Put the prepared kebabs and the tomatoes in the desired dish and serve with bread or rice. Do not forget sumac along with this food.

Notes

Do not wash the meat.

Famous chefs advise not to wash the meat before grinding. Washing it will make it lose its stickiness and make it challenging to skewer.

reference: Kabab Koobideh Recipe in Persian