Today, allow me to introduce you to a classic Persian dish in the art of preparing: Kabab Koobideh. In just a few quick moves, the perfectly juicy and well-savored skewers are at your table. Kabab Koobideh is one of the classic favorites of Persian cuisine, usually done by grilling ground lamb and beef or both. It shares the stage with other renowned dishes like Joojeh Kabab, embodying the rich and diverse flavors of Iranian culinary traditions. Its special simplicity enchants, bringing forth a rich flavor that represents all of what Iranian cuisine is about.
Ingredients
- Ground Lamb or Beef: 2.2 pounds (1 kg)
- Onions (medium-sized): 3, finely grated
- Baking Soda: 2 teaspoons
- Saffron (ground): ½ teaspoon
- Black Pepper: 2 teaspoons
- Salt: 3 teaspoons
- Butter: ½ cup (melted)
- Tomatoes: 4, halved
Recipe Summary
To prepare Kabab Koobideh, begin by grating and draining onions, then mixing them with minced meat, baking soda, salt, and pepper. After kneading the mixture, refrigerate for 2 hours. Prepare a saffron infusion and mix it with melted butter. Shape the meat onto skewers and grill alongside tomato halves, turning frequently for even cooking. Brush with saffron butter during grilling and serve the kebabs with bread or rice, sprinkled with sumac for added flavor.
