Kabab Koobideh
Few dishes capture the essence of Persian street food like Kabab Koobideh. These flavorful, smoky skewers of tender ground meat are a staple in Iranian cuisine, loved for their simplicity and unforgettable taste. Perfect for grilling enthusiasts and adventurous cooks alike.
The secret to their texture lies in the technique: vigorously mixing the meat to create a cohesive paste that clings effortlessly to skewers. Seasoned with sumac and grated onion, each bite bursts with tangy, savory flavor, complemented by the buttery lavash wrap.
Whether grilled over charcoal for authentic charred edges or roasted in the oven, Kabab Koobideh offers a taste of tradition. Serve with a sprinkle of sumac and a squeeze of lime for a dish that transforms any meal into a Persian feast.
Kabab Koobideh Ingredients: The Building Blocks of Flavor
- Ground Beef: The heart of this Persian classic, chosen for its balance of fat and lean, ensuring a juicy, flavorful bite with every skewer.
- Yellow Onion: Grated for a subtle sweetness and moisture, while lending a natural binding element to the meat.
- Sumac: A bright, tangy seasoning that elevates the flavor profile with its citrusy notes, quintessential to koobideh’s distinct taste.
- Lavash: Soft and pillowy, it doubles as a serving vessel and a tool to gently remove the skewers, enhancing the dining experience.
- Unsalted Butter: Brushed on as a finishing touch, melting into the meat for a luxurious, rich glaze.
Each ingredient contributes to the symphony of flavors and textures that make Kabab Koobideh an unforgettable dish.
Recipe Tips for Kabab Koobideh
- Choose the Right Meat: For perfectly moist koobideh, use ground beef with 20% fat content or a mix of beef and lamb. The fat keeps the skewers juicy, while the combination adds a depth of flavor that’s truly authentic.
- Work the Meat Thoroughly: Mixing the meat vigorously is essential. This creates a sticky, cohesive texture that clings to the skewer and doesn’t fall apart during grilling. If the mixture feels loose, keep kneading until it reaches the desired consistency.
- Master the Skewer Technique: Use flat, wide skewers to hold the meat securely. Wet your hands to prevent sticking, and create shallow indentations along the meat’s surface to ensure even cooking. Chill the skewered meat before grilling to help it firm up.
What to Serve with Kabab Koobideh
- Saffron Rice: A fragrant side that pairs beautifully with the rich flavors of koobideh. The subtle aroma of saffron complements the smoky, tangy notes of the skewers.
- Grilled Vegetables: Add charred tomatoes, onions, and peppers to your plate for a vibrant and nutritious accompaniment that mirrors the grilling process of koobideh.
- Yogurt Dip: A refreshing cucumber and mint yogurt dip (mast-o-khiar) provides a creamy, tangy contrast, balancing the robust flavors of the meat.
Frequently Asked Questions
- Can I make koobideh without skewers?
Yes! Form the meat into flat patties and cook them on a greased rack in the oven or on a stovetop grill pan. - What can I use if I don’t have sumac?
Lemon zest mixed with a pinch of salt is a good substitute, offering a similar tangy flavor. - How do I keep the meat from falling off the skewers?
Ensure the meat mixture is well-kneaded, chilled before grilling, and that you’re using flat, wide skewers for better support. - Can I freeze the koobideh mixture?
Absolutely. Shape the meat onto skewers or into patties, wrap tightly, and freeze for up to 3 months. Thaw in the fridge before cooking.
Kabab Koobideh
Kabab Koobideh is a beloved Iranian street food, frequently enjoyed on skewers and widely prepared with either ground beef or lamb. This dish relies on a simple yet bold combination of flavors, featuring grated onion, sumac, and salt. The name “koobideh” originates from the Iranian word for “to beat,” a reference to the technique used to prepare the meat by vigorously mixing it. This method helps form a cohesive mixture, ensuring the meat holds together during cooking. Baking soda is incorporated to tenderize the meat, and using 80% lean ground beef helps keep the koobideh moist and flavorful.
Ingredients
- Ground beef 80% lean
- Sumac plus extra for serving
- Unsalted butter melted
- Yellow onion peeled and halved
- Baking soda
- Salt
- Lavash
- Lime halved (optional)
Instructions
- Grate and Mix the Meat
- Begin by coarsely grating the onion using a box grater placed directly on the cutting board. To extract excess moisture, wrap the grated onion in a clean kitchen towel or pass it through a fine-mesh sieve. Once the liquid has been discarded, transfer the onion to a large mixing bowl. Add the ground beef, sumac, and baking soda to the bowl. Season generously with 2 to 3 teaspoons of salt, and thoroughly combine the ingredients. It is crucial to work the mixture until it becomes sticky and cohesive. To check the seasoning, cook a small portion of the mixture in a pan before finalizing the seasoning. Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld.
- Form the Koobideh on Skewers
- Prepare a charcoal grill by lighting it in advance. Divide the meat mixture into six equal portions and shape each into a ball. Use long metal skewers (12 inches or longer) that are at least ¾-inch wide to hold the meat. Wet your hands to prevent sticking, and gently press each portion of meat around the skewer, shaping it into long, flat koobideh that measure about 10 inches in length and ½-inch thick. To ensure even cooking, use your thumb and index finger to create shallow indentations along the length of the meat. Pinch the ends of the meat around the skewer to secure it. If skewers are unavailable, the meat can be shaped into 6-inch patties and arranged on a parchment-lined baking sheet for oven cooking.
- Cook the Koobideh
- For grilling, remove the grill grates and heat the charcoal to a high temperature. Suspend the skewers over the heat source, with the tips resting on the grill. Alternatively, lay two metal pipes parallel to one another on the grill to prevent the koobideh from sticking. Turn the skewers every 30 seconds for 2 to 3 minutes, ensuring even cooking, then continue grilling for an additional 3 minutes until the meat is charred and fully cooked. For oven baking, preheat to 500°F (260°C). Place the skewers on a sheet tray and cook for about 7½ minutes before flipping. Continue baking for another 7½ minutes, until the koobideh is golden brown and crispy on all sides.
- Serve and Garnish
- Once cooked, remove the koobideh from the skewers. Place the skewers on a platter, covering them with lavash to help easily slide the meat off. Brush the koobideh with melted butter and sprinkle additional sumac on top. Serve with lime wedges for a zesty finish, if desired.
