Kabab Koobideh Recipe: A Persian Grilled Delight
Kabab Koobideh
Kabab Koobideh is one of the most popular and traditional Persian dishes, cherished not only for its rich flavors but also for its simplicity in preparation. It’s made from ground beef or lamb (or a combination of both), delicately seasoned with onions, spices, and herbs, then grilled to perfection over an open flame.
The result is a tender, juicy kabab that is full of flavor, usually served with either basmati rice or flatbread. Kabab Koobideh is a must-try dish for anyone looking to explore Persian cuisine, offering an authentic taste of Iran’s culinary heritage.
This dish is often a centerpiece for Persian family gatherings, parties, and special occasions, where it is typically paired with grilled tomatoes, fresh herbs, and sumac. Whether enjoyed during a large family feast or a small barbecue, Kabab Koobideh is sure to impress.
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Ingredients
To prepare Kabab Koobideh, you will need the following ingredients:
For the Kabab:
- 1 lb ground beef or lamb (or a mixture of both)
- 1 large onion, finely grated
- Salt and pepper to taste
- 1/2 teaspoon turmeric (for a warm, earthy flavor)
- 1/2 teaspoon sumac (optional, for serving)
- 1 tablespoon butter (for basting)
- Optional: a pinch of saffron for added richness and aroma
For Serving:
- Basmati rice or flatbread (such as Lavash or Sangak)
- Grilled tomatoes (optional but traditional)
- Fresh herbs like parsley, mint, and basil
- Sumac (a tangy spice often sprinkled on Persian dishes)
- Pickled vegetables (torshi), for added flavor and balance
Choosing Your Meat:
Kabab Koobideh is traditionally made with either ground beef or lamb, but many prefer a mixture of both for a balanced flavor.
Using ground lamb gives the kababs a richer taste, while ground beef tends to make the kababs lighter. The key is to ensure that the meat has enough fat content (ideally 20%) to keep the kababs juicy while grilling.
Lean meats can result in drier kababs, so if you’re using leaner cuts, consider adding a bit of fat or oil to the mixture.
Cooking Instructions
Step 1: Prepare the Kabab Mixture
- Grate the Onion: Start by grating the onion on the fine side of a box grater. Once grated, place the onions in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Removing the excess moisture is crucial to ensure that the kababs hold their shape when grilled. Wet onions can make the meat mixture too watery and difficult to bind onto the skewers.
- Mix the Meat: In a large bowl, combine the ground meat with the finely grated onion. Add salt, pepper, turmeric, and any other spices you may want to incorporate. Some families like to add a pinch of saffron or even a hint of garlic for extra flavor, but traditionally, Kabab Koobideh is kept simple to let the meat and onions shine.
- Mix the ingredients thoroughly with your hands for about 5 minutes. This will help the meat to become sticky and easier to mold onto skewers. The more you knead the meat, the better it will stick and maintain its shape during grilling.
- Rest the Mixture: Once the meat mixture is well combined, cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes to an hour. This resting period allows the flavors to meld and makes the meat firmer, which helps during the grilling process.
Step 2: Shape and Skewer the Kababs
- Shape the Meat: After the mixture has rested, it’s time to shape the kababs. Wet your hands with cold water to prevent the meat from sticking, and take a handful of the mixture. Form it into a long, flat sausage shape, about 1 inch thick.
- If you are using metal skewers, press the meat firmly around the skewers, making sure it adheres tightly. Flatten the meat slightly so it cooks evenly. If you don’t have skewers, you can shape the meat into oval-shaped patties, which can be grilled just as easily.
- Skewering Tips: Traditional Kabab Koobideh is grilled on wide, flat metal skewers that help distribute heat evenly and prevent the meat from spinning. If you are using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning. Make sure to press the meat tightly to the skewer to avoid it falling off during grilling.
Step 3: Grill the Kababs
- Preheat the Grill: Whether you are using a gas or charcoal grill, preheat it to medium-high heat. A hot grill is essential for achieving the perfect sear on the kababs while keeping the inside juicy and tender. If you’re using a charcoal grill, let the coals turn white-hot before placing the kababs on the grill. For added flavor, you can throw a small piece of wood onto the coals to infuse the kababs with a hint of smokiness.
- Grill the Kababs: Place the kababs on the grill, making sure they don’t touch each other. Grill them for about 3-4 minutes on each side, turning carefully with tongs. Be gentle while flipping to prevent the kababs from breaking apart.
- As they cook, baste the kababs with melted butter or oil to keep them moist and enhance the flavor. The kababs are done when they are golden brown with slight charring on the outside and still juicy inside.
Step 4: Grill the Tomatoes (Optional)
No Persian kabab dish is complete without grilled tomatoes. Skewer a few whole tomatoes and grill them alongside the kababs until the skin is charred and the tomatoes are soft. The sweetness of the grilled tomatoes pairs perfectly with the savory kababs and adds a nice balance to the meal.
Step 5: Serve
- Serve the Kababs: Serve Kabab Koobideh hot, fresh off the grill. Traditionally, it’s paired with fluffy saffron basmati rice (known as Chelo) or warm flatbread like Lavash or Sangak. You can sprinkle a bit of sumac on the kababs for an added tangy flavor.
- Accompaniments: Persian meals are often served with a variety of accompaniments, including fresh herbs like parsley, mint, and basil, which add a refreshing touch to the rich kababs. You can also serve it with torshi (Persian pickled vegetables) or yogurt-based sauces like Mast-o-Khiar, which complements the grilled meat beautifully.
Enjoy Your Meal!
Kabab Koobideh is a timeless Persian dish that brings people together around the grill. Its simplicity and rich flavor make it a perfect option for both special occasions and casual gatherings. The combination of juicy, tender kababs, fragrant rice, and fresh herbs is a true reflection of Persian culinary artistry.
Whether you’re enjoying it at a Persian restaurant or making it at home, Kabab Koobideh is sure to leave a lasting impression. For those seeking an authentic experience, many Persian restaurants in the U.S. offer Kabab Koobideh, alongside other traditional dishes. The Iranian Business Center can help you find restaurants nearby that serve this popular dish. You can enjoy an authentic taste of Iran, no matter where you are.
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