Spicy Koobideh Skewers with Grilled Tomato
Spicy Koobideh Skewers with Grilled Tomato
Ingredients
For the Koobideh
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, optional, for richer flavor
- 1 yellow onion, large, grated and squeezed dry
- 3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
For Grilling
- 4 Roma tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 tablespoon sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
- 4 pieces lavash bread, or pita bread
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground lamb (if using), grated and squeezed onion, minced garlic, turmeric, cumin, red pepper flakes, black pepper, and salt. Pour in the steeped saffron water.
⏱️ 10 min
- 2
Using your hands, thoroughly mix and knead the meat mixture for at least 5-7 minutes. This is crucial for developing the protein bonds that will keep the koobideh on the skewers. The mixture should become sticky and cohesive.
⏱️ 7 min
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the meat to firm up, making it easier to shape.
⏱️ 120 min
- 4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Prepare your grill for medium-high heat (about 400-450°F).
⏱️ 5 min•🌡️ 425
- 5
Divide the chilled meat mixture into 8 equal portions. Take one portion and, with wet hands, firmly press and shape it around a wide, flat metal skewer (or two wooden skewers side-by-side). Create an even layer of meat, about 1/2-inch thick, extending about 6-8 inches along the skewer. Use your fingers to create indentations along the length of the koobideh, which helps it cook evenly and adds visual appeal.
⏱️ 10 min
- 6
Brush the halved Roma tomatoes with olive oil and season with salt and pepper.
⏱️ 3 min
- 7
Place the koobideh skewers directly over the medium-high heat. Grill for 3-4 minutes per side, rotating frequently, until nicely charred and cooked through. The internal temperature should reach 160°F.
⏱️ 15 min•🌡️ 425
- 8
While the koobideh cooks, place the seasoned tomatoes cut-side down on the grill. Grill for 3-5 minutes, or until softened and slightly charred. Flip and grill for another 2-3 minutes.
⏱️ 5 min•🌡️ 425
- 9
Carefully slide the cooked koobideh off the skewers onto a platter. Serve immediately with the grilled tomatoes, a sprinkle of sumac, fresh parsley, and warm lavash or pita bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Koobideh Skewers with Grilled Tomato
Ingredients
For the Koobideh
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, optional, for richer flavor
- 1 yellow onion, large, grated and squeezed dry
- 3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
For Grilling
- 4 Roma tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 tablespoon sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
- 4 pieces lavash bread, or pita bread
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground lamb (if using), grated and squeezed onion, minced garlic, turmeric, cumin, red pepper flakes, black pepper, and salt. Pour in the steeped saffron water.
⏱️ 10 min - 2
Using your hands, thoroughly mix and knead the meat mixture for at least 5-7 minutes. This is crucial for developing the protein bonds that will keep the koobideh on the skewers. The mixture should become sticky and cohesive.
⏱️ 7 min - 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the meat to firm up, making it easier to shape.
⏱️ 120 min - 4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Prepare your grill for medium-high heat (about 400-450°F).
⏱️ 5 min•🌡️ 425 - 5
Divide the chilled meat mixture into 8 equal portions. Take one portion and, with wet hands, firmly press and shape it around a wide, flat metal skewer (or two wooden skewers side-by-side). Create an even layer of meat, about 1/2-inch thick, extending about 6-8 inches along the skewer. Use your fingers to create indentations along the length of the koobideh, which helps it cook evenly and adds visual appeal.
⏱️ 10 min - 6
Brush the halved Roma tomatoes with olive oil and season with salt and pepper.
⏱️ 3 min - 7
Place the koobideh skewers directly over the medium-high heat. Grill for 3-4 minutes per side, rotating frequently, until nicely charred and cooked through. The internal temperature should reach 160°F.
⏱️ 15 min•🌡️ 425 - 8
While the koobideh cooks, place the seasoned tomatoes cut-side down on the grill. Grill for 3-5 minutes, or until softened and slightly charred. Flip and grill for another 2-3 minutes.
⏱️ 5 min•🌡️ 425 - 9
Carefully slide the cooked koobideh off the skewers onto a platter. Serve immediately with the grilled tomatoes, a sprinkle of sumac, fresh parsley, and warm lavash or pita bread.
⏱️ 3 min