Kabab Koobideh Recipe in oven
Kabab koobideh is one of my favorite foods in my childhood. I remember when I was a child I did not like meat in any food that my mother cooked. So most of the time she cooked foods that did not have meat inside them. But, as I grew up little by little I became a fan of kabab koobideh.
This delicious food became one of my favorite foods and every day I asked my parents to cook or buy kabab koobideh for me when we went to a party and the food was kabab koobideh I really became happy. With the passing of time, I loved meat and I ate meat in any food such as baghali polo ba mahicheh, shishlik, chenjeh, kabab soltani, etc.
Koobideh or kabab koobideh is one of the most traditional Iranian foods. It is a combination of minced meat and onion with spices, which is grilled with a skewer and on a charcoal grill. The history of Chelo Kabab Koobideh dates back to the Qajar period and Naser al-Din Shah Qajar.
From Nayeb’s Chelo Kebab, which was the first chelo kababi, to the chelokababi established in Europe, this traditional food is popular. Kabob koobideh is served with saffron rice (Persian rice), butter, and grilled tomatoes. Even An Italian chef who liked kebab irani made a pizza and named it chelo kabab pizza. Iranian men are very pretentious in the field of cooking kobeda.
Types of Iranian kebab:
Kabab Koobideh is located next to kebabs such as Soltani kebab, ghafghazi kebab, Chenjeh kebab, Kabab barg, Kabab torsh, Dande kabab and Bakhtiari kebab,chelo kabab soltani, which are among the most delicious Iranian kebabs.
One of the important points in preparing an Iranian kebab is that it does not fall due to the heat of the barbecue and does not separate from the skewer, for which various techniques have been provided by professional chefs. This kebab is among the top 10 Iranian dishes along with joojeh kabab and tahchin morgh.
In these kebabs, chicken meat can also be used to cook pounded kebab, which is called pounded chicken.
For:4 people
Preparation:1 hour 30 minute
Cook for:30 minute
Nowadays, with the lack of time to prepare food and cook all kinds of kebabs outside the house, you have to prepare everything at home and in a short time. I am here to teach you a quick and easy way to prepare Iranian pounded kebab, which is one of the best kebabs in Iran.
You can prepare kabab koobideh in the oven and with a wooden skewer easily and in the shortest possible time.
Necessary ingredients
for 2 people
Mutton (rotted): 100 grams
Veal (sliced): 100 grams
Pistachios (chopped): 40 grams
Onion (grated): one
Garlic (finely chopped): one clove
Hot water: 3 to 4 hours
Salt: 1 tsp
Black pepper (powdered): 1 tsp
Red pepper (powdered): 1 tsp
Olive oil: 2 tbsp
Necessary ingredients for serving kabab koobide:
Onion (chopped): 2 pcs
Sumaq: a QS
Pomegranate juice: one q.s
Lavash bread: 2 pcs
Pistachios (chopped): one qs
How to prepare kabab koobideh in the oven
1.Place the minced meat in a suitable container.
2.Add grated onion, finely chopped garlic, hot water, salt, black pepper and red pepper to it and knead it well. You can also add a little baguette bread dough to make the kebab liquid more firm.
3.Make balls from the meat mixture and press gently around the wooden skewer (towards the tip of the skewer).
(If you don’t have wooden skewers, place the kebabs directly in the oven tray.)
4.Pour olive oil on them and place them in an oven tray covered with parchment paper.
Place them in a preheated oven at 180°C (350°F) until cooked and toasted.
Mix chopped onion, sumac, pomegranate juice and some salt in a suitable container.
Place the lavash buns on a serving plate and spread the onion mixture over it.
Place the kebabs on the bread and eat with onions and sumac.
You can also eat pounded kebab with rice.
