Kabab Koobideh is a beloved Persian dish that marries the rich flavors of ground beef and lamb in a tender, juicy kebab. Grilled to perfection, these kebabs are infused with aromatic spices and served with warm rice or flatbread. Whether you're hosting a summer BBQ or craving something exotic for dinner, this easy recipe will transport your taste buds straight to the heart of Iran!
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Key Information
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Number of Servings: 4
- Serving Size: 2 kebabs per person
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24g
- Carbohydrates: 5g
- Fat: 24g
- Sodium: 450mg
- Fiber: 1g
Dietary Preferences: This dish is naturally gluten-free and can be made dairy-free by omitting the optional butter.
Ingredients List
- 250g (9 oz) ground beef
- 250g (9 oz) ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup (60ml) fresh parsley, chopped
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for grilling)
- 1 tablespoon butter (optional, for finishing)
Detailed Method of Preparation
Prepare the Meat Mixture
In a large bowl, combine the ground beef and lamb. Add the grated onion, minced garlic, fresh parsley, turmeric, cumin, coriander, cinnamon, salt, and black pepper. Use your hands to mix the ingredients until they are well incorporated. The mixture should be slightly sticky for easy shaping.Shape the Kebabs
Take a small amount of the meat mixture (about 2 tablespoons) and mold it onto flat metal or wooden skewers. Shape the mixture into long, even kebabs, about 8-10 inches long. Press the mixture firmly onto the skewers to prevent the kebabs from falling apart while grilling.Preheat the Grill or Skillet
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or the skillet to prevent sticking. If using a grill, make sure the flames are not too high, as these kebabs cook best with direct, medium heat.Grill the Kebabs
Place the skewers on the grill or skillet, cooking for about 4-5 minutes on each side until the kebabs are golden brown and fully cooked through (internal temperature should reach 160°F / 71°C). Be sure to turn the skewers carefully to avoid breaking them.Finish with Butter (Optional)
For an extra touch of richness, melt a tablespoon of butter and drizzle it over the cooked kebabs before serving. This step is optional but highly recommended for added flavor.Serve and Enjoy
Serve the Kabab Koobideh with fluffy saffron rice or warm flatbread. Pair with a side of grilled vegetables or a fresh salad for a complete meal. Enjoy your Persian feast!
Tips for Culinary Success
- Meat Texture: The key to tender Kabab Koobideh is using a blend of ground beef and lamb. The lamb adds richness, while the beef provides a firmer texture. If you prefer a leaner kebab, you can use all ground beef, though the texture will be slightly different.
- Spice Adjustments: If you like a spicier kebab, you can add a pinch of red chili flakes or cayenne pepper to the meat mixture.
- Skewer Alternatives: If you don’t have metal skewers, you can use wooden skewers, but make sure to soak them in water for at least 30 minutes to prevent them from burning.
- Resting Time: After grilling, let the kebabs rest for a few minutes before serving. This allows the juices to redistribute, keeping the kebabs moist.
Frequently Asked Questions (FAQs)
1. Can I make Kabab Koobideh in the oven?
Yes! Preheat your oven to 375°F (190°C) and place the skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until the kebabs are cooked through.
2. Can I use ground chicken or turkey instead of beef and lamb?
Yes, ground chicken or turkey can be substituted, but the flavor will be different. These lean meats may require extra seasoning to ensure the kebabs remain flavorful and juicy.
3. Can I freeze Kabab Koobideh?
Absolutely! Shape the kebabs, then wrap them tightly in plastic wrap or foil and freeze them. When you're ready to cook, thaw them in the refrigerator and grill as usual.