How To Make The Best Persian Kabab Koobideh | Ep 575

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.

Grate one medium brown onion and squeeze out excess moisture.

Collect the onion juice in a bowl for later use.

Add grated onion to a mixing bowl with 1 kg ground lamb.

Season with 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp ground turmeric, 1 tsp red sumac, and 1 tbsp saffron water.

Mix until well combined and sticky, like kneading dough.

Cover with cling wrap and refrigerate for 30 minutes to 4 hours.

Prepare skewers by soaking in water if using wooden skewers.

Shape the meat mixture into a smooth sausage shape on the skewers, using warm water to help mold it.

Grill skewers on medium-high heat, flipping every 30 seconds for 3-4 minutes until cooked through.

Skewer and grill a tomato and a chili alongside the kababs.

Serve kababs with basmati rice, drizzled with saffron water.

Cooking Techniques

Equipment Needed

Spice Level: