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
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
PERSIAN LAMB AND BEEF KEBABS / KUBIDEH
Number Of Ingredients 7
Steps:
- 1. Place the lamb, beef, 2 teaspoons salt, 1 teaspoon pepper, and the baking soda in a large bowl and stir to blend. Transfer the mixture to a large heavy saucepan. Set the saucepan over very low heat and knead the mixture with your hands until it's warmed through and very smooth, about 5 minutes. Remove from the heat.2. Cut the onion into 1-inch chunks, then grate it through the next-to-smallest holes of a four-sided hand grater or process it in a food processor you should have about 1 cup grated onion. Add the onion to the meat mixture in the saucepan and knead again, this time off the heat, until the onion is thoroughly mixed in, another 5 minutes.3. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.4. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.5. If desired, set up the grill for grateless grilling. Preheat the grill to high.6. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.7. Use a lavash to protect your hand as you slide each kubideh off its skewer onto a plate. Serve accompanied by lavash.Makes 8 kubideh serves 8 as an appetizer, 4 as an entrée
Nutrition Facts : Nutritional Facts Serves
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
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