Persian Kabob Koobideh
Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
Ingredients
Protein
- 1 lb ground beef lamb, or chicken *
Fresh Produce
- 1 lemon for juice
- 1 red cabbage ** finely shredded
- 1 large onion grated
- 2 cloves garlic grated
Packaged Goods/Staples
- oil
- salt & pepper
Koobideh Culinary Spice Kit
- Sumac, turmeric, black pepper, parsley
Optional
- 1 onion halved, thinly sliced
- 1 cup radishes thinly sliced
Suggested Sides
- Lavash or pita bread
- Basmati rice
- Grilled vegetables
- Sabzi Khordan ***
Instructions
Cabbage
- In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
- Add the cabbage and knead well.
- Cover and let rest for 2 hours.
Prepare
- In a BOWL, squeeze grated onions and discard most of the liquid.
- Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
- Mix well. Add meat. Knead well for 5 minutes.
- Keep it in the fridge for 30 minutes.
Fry
- Wet your hands with water.
- Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
- In a PAN, heat 1 tbsp oil over medium heat.
- Fry the kabobs for some minutes on each side until they are cooked and slightly browned.
Serve
- Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
- Serve the kabob with your preferred sides.
- Enjoy!
Notes
* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.
** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*** Find the recipe for Sabzi Khordan here.
Persian Kabob Koobideh
Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It’s important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers “hanging” over the fire so that the meat doesn’t get in contact with the grill. This recipe is an easier weekday version.
Protein
- 2 lb ground lamb (beef, or chicken)
Fresh Produce
- 1 lemon (for juice)
- 1 red cabbage* (finely shredded)
- 1 large onion (grated)
- 3 cloves garlic (grated)
Dairy
- 1 egg (whisked)
Packaged Goods/Staples
- oil
- salt & pepper
Suggested Sides & Toppings
- Lavash or pita bread
- cooked Basmati rice
- onion & radish slices
- grilled vegetables
- Sabzi Khordan**
- sumac
Koobideh Culinary Spice Kit
- Sumac turmeric, black pepper, parsley
Cabbage
- In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
Add the cabbage and knead well.
Cover. Let it rest for 2 hours.
Prepare
- In a BOWL, squeeze grated onions and discard all liquid.
- Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
- Add meat. Knead well for 5 – 10 minutes.
Fry
- Wet your hands with water.
- Form 2 tbsp of meat into long, flat shaped meat patties.
- In a PAN, heat 1 tbsp oil over medium heat.
- Fry the kabobs for some minutes on each side until they are cooked and slightly browned.
Serve
- Serve the kabob in bread and/or with rice and with cabbage.
- Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
Add grilled vegetables or Sabzi Khordan**.
- Enjoy!
* Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
** Recipe for Sabzi Khordan.
