Kabab Koobideh Persian Minced Meat Kebab Recipes

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

KABAB KOOBIDEH | PERSIAN MINCED MEAT KEBAB

Steps:

• The most important step for making kabab koubideh is preparing the meat. to have a great and fancy kabab koubide you better use a mixture of lamb and beef. This way you would not have dry or too fatty meat and it will be much more consistent.
• You need to balance the amount of fat of the meat. chop beef and lamb and if you want you can add some fat to it.
• The right time to add the spices and condiments is right before you mince the meat. It causes the better flavor of the meat. Thus, add the back pepper, paprika, sumac and salt to the mixture of meat and fat. Remember to add much salt. Koobide needs to be salty, so do not worry about the amount of salt you add and be a little inconsiderable.
• Wash the onions, peel them and grate them into very small pieces. Better you minced them to have them mashed. In case the pieces are not small, the texture of the kebab will be unpleasant. So this step can play a significant role in your well-cooked kebab. Be cautious with it.
• After the onions are minced or grated, discard the juice and set it aside (you will need it later). The grated or mashed onions should be out of juice when you add them to the minced meat. because it will ruin the consistency of the kebab and the content won't be sticky enough to stick to the skewer and then will fall apart.
• Mince the meat mixture 2or 3 times with the mincing machine. Then add the minced onions to the ground meat and knead as much as you can. The more you knead the more consistent and sticky the content will be.
• After kneading well, mince the content one more time with the mincing machine. Pack the content in a container with a lid and refrigerate it for 3 hours.
• Discard the content from the refrigerator and knead it again. Prepare the stainless skewers because it is the time to make the kababs ready for the charcoal heat.
• Make the charcoal grill using hot coals or you can use a gas grill instead (preheat it). Put the onions juice at hand too.
• Make your hand wet by the onion juice and pick a fistful meat ball and squeeze it from the top of the skewer to the bottom. Cover the skewer with the minced meat. Squeeze the starting and ending points of the kabab in order to stick it to the skewer well. Let your fingers leave their prints on the meat. Because it will help the better cooking.
• Be careful that the coals be even in the grill. When the flame has been reduced, leave the skewers on it and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent the burning of a single side.
• When kababs are ready put the skewers into the tomatoes and grill them too.
• Whilst you want to serve kababs, melt some butter and grease them with it. it will enhance the flavor and looks of the koobides. Have fun with this delicious Persian kabab.