Iranian Kebab Koobideh (Grilled Ground Meat Kebab)
From: Iran
Servings:
4
Prep Time:
20 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- 1.5 lbs Ground beef (80-85% lean)
- 1 lb Ground lamb (80-85% lean)
- 1.5 whole Medium yellow onions, grated and squeezed dry
- 3 whole Garlic cloves, minced
- 1 whole Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground turmeric
- 1 tsp Sumac
- 0.5 tsp Ground saffron (optional)
- 0.25 cup Fresh parsley, finely minced (optional)
- 2 tbsp Fresh mint, finely minced (optional)
- 0.5 cup Dry bread crumbs (optional)
Instructions
- Grate onions using box grater or food processor - do not chop with knife. Squeeze grated onion thoroughly to remove all juice until as dry as possible, or strain through cheesecloth.
- Add ground beef and lamb to drained onions along with minced garlic, egg, and all spices. If using parsley, mint, and bread crumbs, add now.
- Knead mixture thoroughly for several minutes until it becomes paste-like and sticky, with tacky consistency that holds together without falling apart.
- Cover mixture and refrigerate for at least 1 hour before shaping.
- Wet fingers with water to prevent sticking. Mold meat mixture onto flat metal skewers, pressing firmly to ensure it adheres well to skewer.
- Grill over charcoal or gas until cooked through and charred on outside (about 10-15 minutes, turning occasionally).
- Serve immediately with grilled tomato halves, onion quarters, and chilies as traditional accompaniments. Traditionally served with tahdig (crispy rice) and raw onions.