KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT
Delicious served with hot rice. This recipe works better if you use flattened skewers so that the meat doesn't roll when you turn it. Overnight chilling not included in preparation time. Use a spacer between the grill grates and the skewers to prevent meat sticking or spray the grates liberally with cooking spray before heating the grill.
Provided by Molly53
Categories Onions
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Drain the juice from the grated onion very well.
- Mix all ingredients well; cover and refrigerate overnight.
- Divide the meat into 10-12 portions.
- Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
- Place the skewers a few inches away from the grill coals.
- Turn frequently to brown and then cook each side for a few minutes.
Nutrition Facts : Calories 95, Fat 5.8, SaturatedFat 2.3, Cholesterol 25.7, Sodium 235.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.6, Protein 7.5
KABAB
Kabab (Arabic, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries around the globe.
Provided by Walid Nazzal
Categories Lunch/Snacks
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
- shape like jumbo hot dogs, not foot long just 3 inches long.
- skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
Nutrition Facts : Calories 1083.4, Fat 75.2, SaturatedFat 29.4, Cholesterol 340, Sodium 1495, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 93.3
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
KOOBIDEH KABOB (PERSIAN GROUND BEEF KABOB)
Koobideh Kabob (کباب کوبیده) is a favorite Persian dish made from ground lamb or ground beef or a combination of the two. It is typically prepared on skewers and grilled over fire, but you can also make it in the oven, the stove or in an air fryer!
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 4h45m
Number Of Ingredients 4
Steps:
- Grate onions using a food processor.
- Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
- Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.
- Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.
- Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
- Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn't be sticking to your hands.
- Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.
- Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.
- The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.
- Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.
- Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
- Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
- Also using two fingers softly squeeze down the skewer leaving ridges.
- Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
- Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
- As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.
- Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.
Nutrition Facts : Calories 455 calories, Carbohydrate 16.8 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 23 grams fat, Fiber 1.4 grams fiber, Protein 41.3 grams protein, SaturatedFat 9.3 grams saturated fat, ServingSize 5 oz, Sodium 983 milligrams sodium, Sugar 1.8 grams sugar
KABAB KOOBIDEH RECIPE
Kebob koobideh persian kababs
Provided by epersian food writer
Categories Main Course
Time 1h50m
Number Of Ingredients 4
Steps:
- Grind the meat once more. After that, you need to grate the onion and squeeze it and pour its water away. When grating the onions, do not cut the root part for more convenience when grating. Now add the salt, pepper, turmeric, some cinnamon and finally, the brewed saffron.
- In this step, you need to knead the meat well, so it absorbs all the condiments and the mix becomes sticky and the Kebabs does not fall from the skewer while grilling (you can grind some chicken with the meat to avoid this completely). Some people also add some dried tarragon or mint before kneading.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
PERSIAN KOOBIDEH KABOB + VIDEO
Koobideh kabob is a Persian recipe featuring skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a quick, easy meal!
Provided by Kevin
Categories main dishes
Time 28m
Number Of Ingredients 12
Steps:
- Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
- Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3-4 minutes per side.
- Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
Nutrition Facts : Calories 236 kcal, Carbohydrate 3 g, Protein 22 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 374 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KABAB KOOBIDEH | PERSIAN MINCED MEAT KEBAB
If you travel to Iran, you barely find a Persian restaurant not serve kabab koobideh. In case you do not have the chance to visit Iran, you can make its traditional Persian cuisines and have a journey across different regions of Iran.
Provided by PersianGood Team
Categories Main Course
Number Of Ingredients 7
Steps:
- The most important step for making kabab koubideh is preparing the meat. to have a great and fancy kabab koubide you better use a mixture of lamb and beef. This way you would not have dry or too fatty meat and it will be much more consistent.
- You need to balance the amount of fat of the meat. chop beef and lamb and if you want you can add some fat to it.
- The right time to add the spices and condiments is right before you mince the meat. It causes the better flavor of the meat. Thus, add the back pepper, paprika, sumac and salt to the mixture of meat and fat. Remember to add much salt. Koobide needs to be salty, so do not worry about the amount of salt you add and be a little inconsiderable.
- Wash the onions, peel them and grate them into very small pieces. Better you minced them to have them mashed. In case the pieces are not small, the texture of the kebab will be unpleasant. So this step can play a significant role in your well-cooked kebab. Be cautious with it.
- After the onions are minced or grated, discard the juice and set it aside (you will need it later). The grated or mashed onions should be out of juice when you add them to the minced meat. because it will ruin the consistency of the kebab and the content won't be sticky enough to stick to the skewer and then will fall apart.
- Mince the meat mixture 2or 3 times with the mincing machine. Then add the minced onions to the ground meat and knead as much as you can. The more you knead the more consistent and sticky the content will be.
- After kneading well, mince the content one more time with the mincing machine. Pack the content in a container with a lid and refrigerate it for 3 hours.
- Discard the content from the refrigerator and knead it again. Prepare the stainless skewers because it is the time to make the kababs ready for the charcoal heat.
- Make the charcoal grill using hot coals or you can use a gas grill instead (preheat it). Put the onions juice at hand too.
- Make your hand wet by the onion juice and pick a fistful meat ball and squeeze it from the top of the skewer to the bottom. Cover the skewer with the minced meat. Squeeze the starting and ending points of the kabab in order to stick it to the skewer well. Let your fingers leave their prints on the meat. Because it will help the better cooking.
- Be careful that the coals be even in the grill. When the flame has been reduced, leave the skewers on it and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent the burning of a single side.
- When kababs are ready put the skewers into the tomatoes and grill them too.
- Whilst you want to serve kababs, melt some butter and grease them with it. it will enhance the flavor and looks of the koobides. Have fun with this delicious Persian kabab.
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- Once the onion has been grated, place in a cheese cloth or kitchen towel and squeeze out the onion juice. Reserve the onion juice for another purpose.
- Add the 60/40 or 70/30 ground beef in a large mixing bowl. (Super lean ground beef will not stick together when it cooks over an open fire.) Add the onion and mix thoroughly with your hands to combine.
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- Put the meat, egg, turmeric powder, and salt into a food processor and blend quickly. Transfer the meat to a bowl and mix well with the diced onion and chopped parsley. Chill the meat in the refrigerator for at least 30 minutes (this is to make sure that it's easier to thread the meat onto the skewers).
- Fire up your grill and thread the meat onto regular metal skewers or flat metal skewers (preferred). Brush the kabob with some oil and grill until they are cooked. Serve hot.
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- Mix the ground meats, crushed pistachios, onion, garlic, hot water, black pepper, and red pepper in a suitable bowl and knead them well.
- Grab some of the mixes and skew it with wooden skewers (if you do not have wooden skewers, place the kebabs in the tray). Pour the olive oil on them and place the kebabs in the oven tray covered with grease sheets.
- Mix the diced onions, sumac, pomegranate juice and, some salt in a suitable dish. Place the bread in the serving dishes and spread the sauce on them. Place the kebabs on the bread and sprinkle them with crushed pistachios.
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- Peel and quarter the onion. Place in the bowl of a food processor and pulse a few times until you get small dices. Alternatively you may dice the onion by hand.
- In a large mixing bowl add the onion and the next five ingredients and massage well for five minutes. This incorporates the ingredients and causes the meat to develop stickiness to it which will help it to adhere to the skewers.
- Divide the mixture into 4-6 balls and place each one on the skewer. Shape the meat along the skewer evenly leaving the tip bare and at least one inch from the handle bare. When you have the meat evenly spread, take two or three fingers and pinch the meat making one inch indentions along the skewer.
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- Peel the onion and grate it using a box grater and squeeze out the juices. Save the juices for later.
- Start the grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for optimal flavor.
- Divide the kabob mixture into 8 portions. Dampen your hands with the saved onion juice or plain water.
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- Grate the onions and remove the juice by lighting pressing it through a fine mesh sieve. Save the juice for later.
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- Puree the onion in a food processor and press out the onion juice in a sieve or cheesecloth (please save the juice for the yogurt dip).
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- Finely chop the onion. Then, using a couple of kitchen paper, squeeze the onions dry as much as is possible. Place in a large bowl.
- Tip the mince in, and using your hands, mix thoroughly, for at least 1 minute, ensuring that every last bit of the meat is coated.
- Then, lift up the meat and throw it back into the bowl from a little height, 20 times, 30, if you have the patience. This kneading and "slapping of the meat", stretches the protein, which will contract upon refrigeration, twisting to create a bond. So your kabab doesn't fall apart.
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