Kabab Koobideh Recipe; Delicious Persian Minced Meat Kebab

Kebab Koobideh is one of the most famous and traditional Iranian dishes. The history of Kebab Koobideh goes back to the Qajar. People serve this dish for many celebrations. Stay with the Cooking Country to view the complete step-by-step recipe for preparing Kabab Koobideh.

See also:

• Kabab Barg Recipe; Persian Filet Mignon Kebab
• Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs
• kabab Tabei Recipe, Persian Pan Kebab

Ingredients for making Kabab Koobideh

Ingredient	Quantity
sheep flank	400 grams
ground lamb	400 grams
onion	200 grams
Salt and black pepper	as needed
Red sumac	as needed
butter	25 grams

Directions to cook Kabab Koobideh

Step One

To prepare Kabab Koobideh, grate the onion, take the extra onion water and pour it into a small bowl. Then put the onion in the refrigerator.

Step two

Note that the onion has an acidic state, so by putting it in the refrigerator, its acidic state disappears, and the so-called grilled ones become sweet. Then mince the meat up twice and pour it into a large bowl.

Step Three

Choosing meat is important for preparing Kabob Koobideh; a piece of the flank is used, which has high fat. Notice that your meat should have enough fat to not end up with dry meat.

Step Four

Take the onion out of the refrigerator after 20 to 30 minutes and add it to the minced meat. Then add salt and black pepper as needed and start mixing the ingredients.

Step Five

Once the meat mixture is smooth, we have to knead it by hand for 10 to 15 minutes to be completely cohesive and sticky. Adding ingredients such as cinnamon or brewed saffron to the batter is optional and is not used in the market batter.

Step Six

Another thing to remember is that many restaurants add some minced chicken to make the batter stickier. Using chicken does not negatively affect the taste of the Kabab Koobideh, but it does reduce the color of the mixture.

Step Seven

Once the batter is entirely ready, cover it with cellophane and refrigerate for at least 4 hours. If we have enough time, it is better to put the mixture in the refrigerator the night before.

Step Eight

At this stage, take the mixture out of the refrigerator after resting, then knead it for 5 minutes. Pour the onion juice with some warm water into a suitable bowl.

Step Nine

Make your hands wet with hot water and measure the size of a meatball from the mixture; then, stick the meatballs to the skewer and press the skewer in the middle of it. Now we have to spread the meat on the skewer by hand.

Step Ten

Skewering requires skill and experience. After skewering for a few times, we can skewer better. Finally, tap on the meat mixture with your finger, then put the prepared skewers on a tray.

Step Eleven

Another point is that we should not take the Kabab Koobideh skewers directly after cooking; we should rest the kebob skewers in the refrigerator or set them aside for 15 to 30 minutes. Meanwhile, light up the charcoal.

Step Twelve

Now we put the Kabab Koobideh skewers on the grill and blow a little so that the meat sticks to the skewer. If the heat of the charcoal under the kabobs is low, the meat falls off the skewers. Once one side of the kabab cooks, then flip over the skewer.

Step Thirteen

Regularly flip over the skewers to be thoroughly cooked every few moments. If you want, skewer a few tomatoes and green peppers and place them on the grill next to the beef kabobs.

How to Serve Persian Ground Beef Kabob?

Now, we put the prepared kebabs in a suitable dish, then we melt the butter and pour it into the kebabs with a brush to make them shiny. In the end, serve the Kabab Koobideh with hot Sangak bread or rice (Chelo Kebob.)

15 Key Points for Making a Delicious Kabab Koobideh

• To have a delicious beef kabob, you should pay attention to the composition of the meat.
• The most critical point when preparing Kabab Koobideh is that you must take onion juice and then add it to the meat.
• Excessive consumption of onions causes the kebab to swell and create a bad smell in the food.
• Salt, sumac, black pepper, and paprika are the best spices to make a delicious kabob Koobideh.
• Do not use flour, dry bread or baking soda to make Kabob Koobideh.
• Pay attention to the amount of meat kneaded; the more you knead the meat, the smoother the grilled meat will be and the more cohesive it will be.
• Many restaurants add some minced chicken to make the batter more sticky. Minced chicken does not negatively affect the taste of the Kebob Koobideh, but it does reduce the color of the batter.
• Put the meat mixture in the refrigerator before skewering, and after kneading, let it rest for one to three hours and cool down to stick well to the kabab skewer and do not spill.
• Place the kebob skewers in the refrigerator or freezer before skewering the meat.
• The wider skewers you use for your Kebab Koobideh, the less likely it will fall off.
• To skewer the Kabab Koobideh, the amount of mixture must match the thickness of the skewer; If there is not enough meat, it will probably stick to the skewer, and if it is too much, it will become heavy and fall off.
• With steady pressure (neither too much nor too little) on the meat, make intervals that help the kabob cook.
• To prevent the Kabab Koobideh from falling off, place the kebab skewer on the charcoal when it is ultimately lighted up.
• The distance between the skewers and the fire should not be too low or too high, as it will cause the kababs to burn or remain uncooked.
• If you add too much salt to the minced meat, it will cause the kabab to dry out.

Do not forget to make this recipe and share it with us. If you also have any related questions about the Kabab Koobideh recipe, please do not hesitate to ask.