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Kabab Koobideh
Kabab Koobideh is the quintessential Persian ground meat kebab, renowned for its incredibly juicy and flavorful texture. Typically made with lamb, this dish is considered the king of Persian kebabs, best enjoyed grilled and served with traditional accompaniments.
🧂 Ingrédients
- 600 g Ground lamb(Ideally a mix of lean and fatty lamb for best flavor and juiciness.)
- 1 large Yellow onion(finely grated, about 1 cup (240ml) of grated onion. Reserve the pulp.)
- 1.5 tsp Salt(Adjust to taste)
- 1/2 tsp Black pepper(Freshly ground)
- 0.5 g Saffron threads(ground into powder or steeped in 2 tbsp hot water for saffron liquid)
- for serving Sumac(A vibrant red spice with a tangy flavor, essential for Koobideh.)
- 6-8 medium Tomatoes(for grilling alongside the kebabs)
- for serving Lavash or Sangak bread(Traditional flatbreads to serve the kebabs on.)
- for serving Butter or Ghee(Melted, for brushing over cooked kebabs and bread.)
👨🍳 Instructions
- 1
Prepare the onion: Grate the onion using a box grater or food processor. Place the grated onion in a fine-mesh sieve set over a bowl. Sprinkle with 1 teaspoon of salt and let it sit for at least 15-20 minutes to draw out excess moisture. Squeeze the grated onion firmly with your hands or press with a spoon to remove as much liquid as possible. Discard the liquid.
⏱️ 20 minutes - 2
Mix the meat mixture: In a large bowl, combine the ground lamb, drained grated onion, black pepper, and the prepared saffron (either ground or steeped liquid). Using your hands, knead the mixture vigorously for at least 5-10 minutes. The goal is to develop the proteins in the meat, creating a sticky, cohesive texture that will hold the kebabs together. The mixture should feel very smooth and slightly elastic.
⏱️ 10 minutes - 3
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 1.5 to 2 hours, or preferably overnight. Chilling allows the flavors to meld and makes the meat mixture easier to handle and shape.
⏱️ 1 hour 30 minutes to overnight - 4
Shape the kebabs: Wet your hands with cold water to prevent sticking. Take about 1/6th of the chilled meat mixture (around 100g) and begin to flatten and elongate it along a flat skewer (metal or soaked wooden skewers are best). Aim for a long, relatively thin sausage shape, about 1-1.5 inches (2.5-4 cm) thick and 8-10 inches (20-25 cm) long. Use your fingers to create ridges along the length of the kebab, mimicking the traditional look. Repeat with the remaining mixture, ensuring all kebabs are roughly the same thickness for even cooking.
⏱️ 15 minutes - 5
Prepare for grilling: Preheat your grill or broiler to medium-high heat. If grilling outdoors, oil the grates lightly. If broiling, place the oven rack about 4-6 inches from the heat source. Skewer the tomatoes and lightly brush them with oil.
⏱️ 5 minutes - 6
Grill the kebabs and tomatoes: Place the shaped kebabs on the hot grill or under the broiler. Grill for about 7-10 minutes per side, turning occasionally, until nicely browned and cooked through. The internal temperature should reach 71°C (160°F). The kebabs should have a slightly charred exterior and remain juicy inside. Grill the tomatoes alongside the kebabs until softened and slightly blistered, about 10-15 minutes.
⏱️ 15-20 minutes - 7
Rest and serve: Once cooked, remove the kebabs from the heat and let them rest for a few minutes. Brush them lightly with melted butter or ghee. Serve immediately over warm lavash or sangak bread, sprinkled generously with sumac. Accompany with the grilled tomatoes and traditional Persian rice (chelow or kateh).
⏱️ 5 minutes
💡 Conseils de pro
- ✓The key to tender and cohesive koobideh is thorough kneading and chilling of the meat mixture. This develops the proteins and makes it easier to shape.
- ✓Always use flat skewers for koobideh. They provide a larger surface area for the meat to adhere to, preventing it from falling off during grilling.
- ✓Grilling over high heat sears the outside quickly, locking in juices and preventing the kebab from falling apart. Don't overcrowd the grill.
- ✓Don't skip draining the onion; excess water can make the kebab mixture too loose.
- ✓For extra flavor, you can add a pinch of turmeric to the meat mixture.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use a mix of ground lamb and beef for a slightly different flavor profile.
- Incorporate finely chopped parsley or mint into the meat mixture for added freshness.
- Experiment with other spices like cumin or coriander, though traditional koobideh is quite simple.