Persian Koobideh Kebab | Kabab Koobideh | Kebab | Koobideh Kabob | کباب کوبیده (سرآشپز شاکری)

Persian Koobideh Kebab | Kabab Koobideh | Kebab | Koobideh Kabob | کباب کوبیده (سرآشپز شاکری)
Kabob Koobideh (Minced Meat Kebab)
Persian Ground Lamb Kabab
Persian Koobideh Kebab
Iranian Kabab Recipe
آموزش کباب کوبیده حرفه ای
کباب کوبیده اصیل ایرانی

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Persian Koobideh Kebab | Kabab Koobideh | Kebab Koobideh | Koobideh Kabob | کباب کوبیده (سرآشپز شاکری)

Ingredients:
Kabob Mixture
1 lb ground lamb see note
1 lb ground beef
1 onion large
2 tsp salt
1 tsp ground black pepper ground
1/2 tsp turmeric
1 pinch baking soda optional

Baste:
2 tbsp olive oil or melted butter
1/2 tsp lemon juice
2 tsp onion juice optional
1 pinch salt

Equipment:
8 flat 1-inch wide metal skewers Persian style
2 flat 1/4 inch thin skewers

Garnish:
Sumac ground
Lemon wedges
Vegetables (optional)
4 tomatoes roma
2 red onions small, peeled and halved
2 peppers bell or hatch chilies
US Customary - Metric

Equipment:
Persian Style Wide Metal Skewers
Charcoal Grill (Preferred)
Large Mixing Bowl
Box Grater

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 a 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.
- Set the kabob mixture aside.

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 8 inches long kabob that is snugly and evenly held all around the skewer. The kabob thickness should be about 2/3 inch.
- 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 kabob.
- 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 before placing on the grill.

Grilling the Vegetables (optional):
- Start grilling the vegetables ahead of the kabobs (or grill them separately).
- Carefully slide the tomatoes and onions on one skewer. Quarter the bell peppers and slide those or the hatch chilies on other skewer. Brush some olive oil over the veggies.

Grilling the Kabobs:
- Arrange the skewers spacing them apart, directly over the grill without the grate, about 3 to 4 inches above the glowing coals.
- Make sure that the kabobs do not touch the grill and are cooked with direct heat from the coals.
Tip: If you are testing koobideh recipe first time and prefer to keep the grate on the grill, make sure the skewers are a bit elevated and the meat does not touch the grate. So while you are learning, even if the meat drops off, you don't lose the kabobs into the coals completely.
- Within a few seconds, start flipping the skewers over. This helps cook the meat on the outside and attach it to the skewer. It is important to flip them over before they cook too much on one side, or the meat on the other side will fall off.
- Once the other side is also cooked lightly, turn them over. A good way to do this is, to arrange the eight skewers one by one and then go back to the first skewer and start flipping it in the same order.
- The kabobs should be grilled for a total time of 4 to 5 minutes on each side. The meat should have a nice brown sear outside and cooked well inside (not pink).

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