Koobideh Kabob (How To Make Persian Kebab)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and often more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color and health benefits at a lower cost.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber, while tortillas are often less expensive.

ground beef

🥗Healthier: lean ground beef

💰Cheaper: ground chicken

Lean ground beef reduces fat content, while ground chicken is typically cheaper.

Peel the onion and grate using a box-grater.

Squeeze out the juices through a sieve and save the juices for later.

Combine ground beef and ground lamb in a bowl.

Add the grated onion, salt, turmeric, and ground black pepper to the meat mixture.

Knead the mixture for about five minutes into a cohesive pasty dough-like mass.

If the mixture is not moist enough, add some onion juice.

Use 1 inch wide Persian style metal skewers for this recipe.

Dampen your hands with onion juice or plain water.

Take a portion of the mixture and roll it into an oval sausage shape of 4 to 5 inches.

Press the thin edge of the skewer into the meat, wrapping it around the middle section of the skewer.

Mold the meat into a 7 to 8 inches long kebab that is snuggly and evenly held around the skewer.

The kebab thickness should be about 2/3 inch.

Press indentations that are spaced about an inch apart using your thumb and index finger.

Place the kabob skewers over a long tray or baking sheet with elevated rims.

Sprinkle a few drops of onion juice over the kebabs before grilling.

Arrange the skewers directly over the charcoal grill without the grate, about 3 to 4 inches above the glowing coals.

Start flipping the skewers within a few seconds to cook the meat on the outside and attach it to the skewer.

Grill the kebabs for a total time of 4 to 5 minutes on each side until nicely seared on the outside and cooked well inside.

Take them off the grill while they are still juicy and tender, avoiding overcooking.

Brush the basting mixture just before taking the kebabs off the grill.

Gently loosen the kebabs from one end using a small piece of flatbread or a fork and slide them out to a serving platter lined with flatbreads.

Garnish with a sprinkle of sumac or lemon juice.

Keep the kebabs warm by covering with more flatbreads.

Serve the kebabs fresh off the grill with saffron rice and grilled vegetables.

Cooking Techniques

Equipment Needed

Spice Level: