Kabab koobideh is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.
About Kabab Koobideh
Kabab just means “Cooking on Fire” and Koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet. It is cooked on a skewer – “shish” means skewer in Turkish (written şiş), but “six” in Persian.
To prepare koobideh, one uses minced lamb or beef and mince the meat twice for a better consistency (the kabab will feel like a mince if you mince it just once). Add salt, garlic powder, black pepper, sumac, very finely grated onion and one egg per 500 g of meat. Mix all ingredients, cover, and let it marinate in the fridge for at least four hours or overnight…
Grill on skewers over hot coal. Serve on Shirin Polow – Iranian Rice Pilaf or Adas Polo – Persian Rice with Lentils, accompanied by grilled tomatoes and onions cooked on the grill next to the kabob. Sumac is usually served as a table-side garnishing spice.
Chicken kabab koubideh is made in the same method using chives or spring onions, parsley, salt and pepper. No turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf)
- 500 g ground lamb or beef
- 2 large onions (grated)
- ¼ cup parsley (finely chopped)
- 1 large egg (beaten)
- 4 medium tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sumac (optional )
- Mix meat, onions, parsley, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).
- Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.
- Serve with hot polow or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.