Koobideh Kebab
Koobideh comes from the Persian word “kubid,” or “koobidan” which means “to beat.” The traditional recipe for koobideh kebabs calls for the meat to be beaten with a mallet before it is mixed with onions, garlic, and spices. Koobideh is a type of Middle Eastern kebab that is made from ground meat, typically lamb or beef. The meat is mixed with spices and formed into long, thin cylinders that are grilled on a skewer.
Usually, koobideh kebabs are cooked over an open flame, but they can also be baked or grilled. One of the things we love about koobideh is that it is easy to make at home year-round.
Ingredients
- Ground meat – For best results, use an even mixture of lamb and beef that’s fresh instead of previously frozen. I like to use a 90/10 blend for the ground beef, as a higher fat content will cause the meat to fall off the skewer when grilled.
- Onion – It’s important to grate the onion, not just dice it. This gives you all the flavor without large pieces in the mixture that will affect how well it molds to the skewer. Once grated, be sure to remove the excess liquid with a sieve.
- Sumac – This spice has a tangy lemony flavor without the full tartness of actual lemon juice. It’s commonly sprinkled over Persian kabobs and rice, but you can easily leave it out if you’re unable to find it.
- Lemon – Again, completely optional in this dish, but it can help balance the richness from the lamb meat.
step by step recipe
01
- Mix the ingredients: Combine all of the ingredients in a large bowl and mix with a spatula or your hands until well combined. Don’t worry about overworking it, since it will hold its shape better the closer it is to a dough consistency.
02
- Form the kabobs: Next, wet your hands with water or leftover onion juice and form the meat mixture around the skewer. This works best when the mixture is cold, so place the bowl in the refrigerator for about 20 minutes if it won’t hold it’s shape.
03
- Grill the meat: Place the skewers on a well oiled grill and cook until browned on both sides. These cook pretty fast, so keep a close eye on them or the meat will dry out if overcooked.
04
- Rest and serve: Allow the meat to rest for a few minutes, so the juices can redistribute throughout. Then, add a sprinkle of sumac or a squeeze of lemon if you’d like before serving.