Persian Turkey Kebabs Food

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KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)



Kabob Koobideh (Persian Ground Meat Kabobs) image

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

2 onions, peeled
cheesecloth
1 pound ground lamb
1 pound ground beef
1 green onion, diced
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sumac powder
½ teaspoon ground turmeric
2 eggs
8 (10 inch) metal skewers

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

TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

GROUND CHICKEN/TURKEY KOFTA KEBABS



Ground Chicken/Turkey Kofta Kebabs image

This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous. You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually get a stir fry mix with peppers and onion and use 1 cup and mince it in a cuisine art chopper. I usually form them on metal skewers and remove them when cooking since my grill is too small.

Provided by deinemuse

Categories     Chicken

Time 30m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 14

1 lb ground chicken or 1 lb turkey
1/4 cup onion, grated
2 tablespoons red peppers, grated
2 tablespoons parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic
1/4 teaspoon ground black pepper
1 pinch salt
1 pinch ground cloves
1 pinch nutmeg

Steps:

  • Mince garlic.
  • Shred onion and pepper.
  • Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
  • Use water on hands and form on skewers.
  • Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

Nutrition Facts : Calories 176.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 97.5, Sodium 110, Carbohydrate 2.9, Fiber 1.2, Sugar 0.7, Protein 20.3

KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT



Kabab Kubideh - Persian Grilled Ground Meat image

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

1 lb ground beef or 1 lb lamb
1 medium onion, grated
1/4 cup breadcrumbs or 1/4 cup white flour
1 egg, slightly beaten (optional)
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice (fresh is best)

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

PERSIAN TURKEY KEBABS



Persian Turkey Kebabs image

This is a healthier alternative to lamb or beef kebabs using ground turkey. Of course if you prefer the meat over the turkey, please use in place and I promise great results. This is a combination of Lula and Kubidah. Delicious!!

Provided by keelyshaw

Categories     Turkey Breasts

Time 40m

Yield 10 Kebabs, 8 serving(s)

Number Of Ingredients 12

2 lbs lean ground turkey
1 medium onion
1 egg
1 tablespoon dried dill
1 tablespoon dried coriander
1 teaspoon cumin
1 teaspoon sea salt (I use pink salt)
1/2 teaspoon pepper (fresh cracked)
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon saffron thread
1 pinch salt

Steps:

  • Grate the onion and drain excess juices.
  • Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
  • Heat a small skillet and slightly toast the saffron with pinch of salt.
  • After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads).
  • Add saffron to meat/spice mixture.
  • Mix together until completely combined (2-3 minutes).
  • Refrigerate for up to 24 hours.
  • Form the mixture around metal or wooden kabab skewers (should make 8 - 10 skewers). Wet your hands in between to keep the meat from sticking. If the skewers are too hard to work with, you can simply form the kebabs without the skewers on to a lined baking sheet. Is using 99% fat free turkey this is the best option.
  • Refrigerate again if the meat mixture becomes too loose and hard to work with.
  • I prefer to broil these in the oven 8 minutes per side. Check after 4 minutes on first side to determine the length of your cooking.

Nutrition Facts : Calories 185.7, Fat 9.4, SaturatedFat 2.5, Cholesterol 101.5, Sodium 387.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 23.4

PERSIAN BEEF KEBABS



Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

  • Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
  • Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
  • When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
  • Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)



Turkey Kubideh (Persian Ground Meat Kabob) image

When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors.

Provided by Ohmikeghod

Categories     Southwest Asia (middle East)

Time 50m

Yield 4 kabobs, 2 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground turkey
1 tablespoon margarine
1 medium onion
1/4 cup flour
1 egg
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/8 teaspoon cinnamon

Steps:

  • Peel onion, grate in food processor (or by hand, but it can get messy and teary).
  • drain juice from onion - place onion into mixing bowl.
  • Add all the other ingredients. mix well.
  • divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
  • grill the meat until done over medium heat.
  • Serve over rice.

QUICK PERSIAN BEEF KEBABS



Quick Persian Beef Kebabs image

Found this recipe in "The BBQ Bible" and am posting it for ZWT 6 - Iran region. As a rule, Iranian kebabs are easy to make, but they do require a day or two of marinating. Here, however, is a beef kebab from that country you can make and serve in the time it takes you to preheat the grill. The secret is to use thinly sliced beef tenderloin, which is so tender it needs no advance marinating.

Provided by diner524

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs beef tenderloin (all fat or sinew trimmed off)
1 large onion, cut into 1-inch chunks
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon black peppercorns, cracked
salt, to taste
2 tablespoons unsalted butter, in one piece (for serving)
lavash bread, for serving (flat bread)

Steps:

  • Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
  • Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
  • Meanwhile, preheat the grill to high.
  • When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.

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