Lamb Koobideh Skewers
Lamb Koobideh Skewers
Ingredients
For the Lamb Koobideh
- 1 1/2 pounds ground lamb, preferably 80/20 fat ratio
- 1 yellow onion, large, grated and squeezed of excess liquid
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon baking soda
For Brushing and Serving
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons unsalted butter, melted
- 4 roma tomatoes, halved lengthwise
- 1 tablespoon sumac, for sprinkling
- 2 tablespoons fresh parsley, chopped, for garnish
Suggested Accompaniment
- 2 cups basmati rice, cooked
Instructions
- 1
In a large bowl, combine the ground lamb, grated onion (ensure all excess liquid is squeezed out), salt, black pepper, turmeric powder, and baking soda. Mix thoroughly with your hands, then knead the mixture vigorously for 5-7 minutes until it becomes very sticky and cohesive. This kneading is crucial for the koobideh to hold its shape on the skewers.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the lamb mixture for at least 30 minutes, or preferably 1-2 hours. This chilling helps the meat bind together and prevents it from falling off the skewers during cooking.
⏱️ 30 min
- 3
While the meat chills, prepare your grill or oven. If grilling, preheat an outdoor grill to medium-high heat (about 400-450°F). If baking, preheat your oven to 400°F and line a baking sheet with foil.
⏱️ 10 min•🌡️ 400
- 4
Prepare the saffron butter: In a small bowl, combine the steeped saffron with the melted unsalted butter. Set aside.
⏱️ 2 min
- 5
Divide the chilled lamb mixture into 8 equal portions. Lightly moisten your hands with water. Take one portion and carefully mold it around a flat metal skewer, pressing and shaping it evenly along the skewer to form a long, flat kebab, about 6-8 inches long and 1 inch wide. Create indentations with your fingers along the length of the kebab. Repeat with the remaining lamb mixture and skewers.
⏱️ 15 min
- 6
Grilling method: Place the skewers directly on the preheated grill. Grill for 3-4 minutes per side, turning frequently, until cooked through and nicely charred. During the last few minutes of cooking, brush the koobideh and tomato halves with the saffron butter. Grill the tomatoes alongside until softened and slightly charred.
⏱️ 15 min
- 7
Baking method: Arrange the skewers on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until cooked through. During the last 5 minutes, brush the koobideh and tomato halves with the saffron butter. You can broil for the last 2-3 minutes for a slight char, watching carefully.
⏱️ 20 min•🌡️ 400
- 8
Carefully slide the koobideh off the skewers onto a serving platter. Serve immediately with grilled tomatoes, cooked basmati rice, a generous sprinkle of sumac, and chopped fresh parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb Koobideh Skewers
Ingredients
For the Lamb Koobideh
- 1 1/2 pounds ground lamb, preferably 80/20 fat ratio
- 1 yellow onion, large, grated and squeezed of excess liquid
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon baking soda
For Brushing and Serving
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons unsalted butter, melted
- 4 roma tomatoes, halved lengthwise
- 1 tablespoon sumac, for sprinkling
- 2 tablespoons fresh parsley, chopped, for garnish
Suggested Accompaniment
- 2 cups basmati rice, cooked
Instructions
- 1
In a large bowl, combine the ground lamb, grated onion (ensure all excess liquid is squeezed out), salt, black pepper, turmeric powder, and baking soda. Mix thoroughly with your hands, then knead the mixture vigorously for 5-7 minutes until it becomes very sticky and cohesive. This kneading is crucial for the koobideh to hold its shape on the skewers.
⏱️ 10 min - 2
Cover the bowl and refrigerate the lamb mixture for at least 30 minutes, or preferably 1-2 hours. This chilling helps the meat bind together and prevents it from falling off the skewers during cooking.
⏱️ 30 min - 3
While the meat chills, prepare your grill or oven. If grilling, preheat an outdoor grill to medium-high heat (about 400-450°F). If baking, preheat your oven to 400°F and line a baking sheet with foil.
⏱️ 10 min•🌡️ 400 - 4
Prepare the saffron butter: In a small bowl, combine the steeped saffron with the melted unsalted butter. Set aside.
⏱️ 2 min - 5
Divide the chilled lamb mixture into 8 equal portions. Lightly moisten your hands with water. Take one portion and carefully mold it around a flat metal skewer, pressing and shaping it evenly along the skewer to form a long, flat kebab, about 6-8 inches long and 1 inch wide. Create indentations with your fingers along the length of the kebab. Repeat with the remaining lamb mixture and skewers.
⏱️ 15 min - 6
Grilling method: Place the skewers directly on the preheated grill. Grill for 3-4 minutes per side, turning frequently, until cooked through and nicely charred. During the last few minutes of cooking, brush the koobideh and tomato halves with the saffron butter. Grill the tomatoes alongside until softened and slightly charred.
⏱️ 15 min - 7
Baking method: Arrange the skewers on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until cooked through. During the last 5 minutes, brush the koobideh and tomato halves with the saffron butter. You can broil for the last 2-3 minutes for a slight char, watching carefully.
⏱️ 20 min•🌡️ 400 - 8
Carefully slide the koobideh off the skewers onto a serving platter. Serve immediately with grilled tomatoes, cooked basmati rice, a generous sprinkle of sumac, and chopped fresh parsley.
⏱️ 3 min