How to make the easiest Koobideh Kabobs!

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Flatbread can be more economical while still serving the same purpose.

Put 2 onions in the food processor and mince them.

Strain the water out of the minced onions.

In a bowl, combine 2 lbs of ground beef with the strained onions.

Add ginger and garlic to the beef mixture.

Add salt and black pepper to taste.

Add garam masala to the mixture.

Add 1 whole egg and 1 egg yolk to the beef mixture.

Massage the meat mixture thoroughly to incorporate all ingredients.

Cover the bowl and marinate the mixture overnight or for 3-4 hours if short on time.

Wrap the handles of long wooden skewers with aluminum foil to protect them in the oven.

Take a lump of the meat mixture and squeeze out air before placing it on the skewer.

Wet hands with water to help shape the meat around the skewer.

Make indentations in the meat using thumb and index finger for traditional presentation.

If the meat doesn't stay on the skewer, use a backup method to shape it directly on the skewer.

Place the skewers in the oven at 400°F.

After some time, switch to broil at 550°F to char the kebabs.

Cook on the bottom rack initially, then move to the top rack for better charring.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens