Imagine sinking your teeth into a perfectly grilled kabob that combines the rich, robust flavors of ground beef and lamb, infused with aromatic turmeric and fresh parsley. Kabab Koobideh isn't just a meal—it's a culinary journey that transports you straight to the vibrant streets of Persia, where grilling is an art form passed down through generations. This recipe promises to turn your ordinary barbecue into an extraordinary feast that will have your guests begging for seconds and your kitchen smelling like a traditional Persian grill.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Persian
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1 pound ground lamb
- 1 onion, grated
- 1/4 cup parsley, chopped
- 1 teaspoon turmeric
- Salt and pepper to taste
- Skewers
Instructions
- In a large mixing bowl, combine ground beef and ground lamb. Ensure the meats are at a cool room temperature for better mixing.
- Grate the onion using a fine grater, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. This prevents the kabobs from becoming too wet.
- Add the grated onion, chopped parsley, turmeric, salt, and pepper to the meat mixture. Mix thoroughly using your hands, kneading the ingredients until well combined and slightly sticky.
- Cover the meat mixture and refrigerate for 30 minutes to allow flavors to meld and mixture to firm up.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Preheat your grill or broiler to medium-high heat, around 400-450°F.
- Wet your hands with water to prevent sticking, then take a portion of the meat mixture (about 1/2 cup) and mold it lengthwise onto the skewer, creating an elongated sausage shape.
- Ensure the meat is evenly distributed and pressed firmly onto the skewer, leaving about 1/2 inch of skewer exposed at each end.
- Grill the kabobs for 6-8 minutes per side, turning carefully to maintain the shape. The internal temperature should reach 160°F for food safety.
- Remove from heat and let rest for 3-5 minutes to allow juices to redistribute.
- Serve hot with grilled tomatoes, sumac, fresh herbs, and traditional Persian rice or flatbread.
Tips
- Temperature Matters: Ensure your meat is at cool room temperature for the best texture and mixing.
- Moisture Control: Always squeeze out excess liquid from grated onions to prevent soggy kabobs.
- Hands are Your Best Tool: Mix and knead the meat mixture by hand to develop the right sticky consistency.
- Skewer Technique: Wet your hands before shaping meat to prevent sticking and create smooth, uniform kabobs.
- Don't Overcrowd the Grill: Give each kabob enough space to cook evenly and develop a beautiful char.
- Rest is Best: Always let your kabobs rest for 3-5 minutes after grilling to redistribute juices and ensure maximum tenderness.
- Serve Immediately: Kabab Koobideh is best enjoyed hot, paired with grilled tomatoes, sumac, and traditional Persian rice.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 4g
Protein: 36g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 110mg
