Kabob Koobideh - Persian Kebab
Kabob Koobideh is another favourite Persian dish that I absolutely love. These are juicy kebabs that have minimal spice, yet stimulates the taste buds to have one more or say over eat!!😁
It is the weekend and a relaxed day. So I like to look back into my archives that has loads of recipes. Some collected out of curiosity and some because I just want to enjoy that dish. Kabob or kebab Koobideh falls in the later classification.
Kabob Koobideh is kebab made using fatty beef mince or lamb mince or both. I chose both because it is simply delicious. If your dietary preferences are only chicken, you can still use the same recipe but reduce cooking time.
The best part of kabob Koobideh is the grilling part. It renders out all the fat leaving the kebab juicy and delicious. You can opt to have it rice or naan.
If you are looking to make with chicken mince then I recommend using chicken thighs mixed with chicken breast mince or get chicken fat to be mixed. This will not dry out the meat.
While I call myself blessed to have enjoyed the Kabob Koobideh, I would like to share the blessing process so your tummy can be blessed too :)
350gm fatty mince (beef + lamb)
2 grated medium onions
1 TB sumac
1/2 tsp saffron powder (optional)
Salt as per taste
1/2 tsp freshly crushed black pepper powder
Add a pinch or two of salt to grated onion and let it sweat.
To the mince, add saffron powder, salt and sumac.
Squeeze out the water from onions and add onion pulp to the mince mix.
Now mix & knead the mince well to get a dough like texture. It gets sticky texture, that means it’s done.
Pinch out size ball and shape them on the skewer as seen in the image.
Line up on a baking sheet or aluminum foil and grill in oven for 30mins. You may alternatively even roast on a charcoal grill.
Once done, remove the kebabs out of the oven and brush with melted butter.
Your Kabob Koobideh is ready. Enjoy with plain white rice with butter or saffron rice or Persian naan