Koobideh Kabob
Koobideh Kabob
Ingredients
- 1 pound ground beef, 80/20
- 1 pound ground lamb
- 1 yellow onion, large, grated and drained
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon saffron, bloomed in 1/4 cup hot water
For Serving (Optional)
- as needed rice, cooked
- as needed tomatoes, grilled
- as needed sumac
Instructions
- 1
In a large bowl, combine the ground beef and ground lamb.
⏱️ 2 min
- 2
Add the grated yellow onion, ensuring it has been thoroughly drained of any excess liquid.
⏱️ 3 min
- 3
Season the meat mixture with salt, black pepper, and turmeric.
⏱️ 1 min
- 4
Pour in the bloomed saffron (saffron threads steeped in hot water).
⏱️ 1 min
- 5
Mix all the ingredients together thoroughly by hand. Continue to work the mixture until it becomes very sticky and well combined. This can take several minutes of kneading.
⏱️ 8 min
- 6
Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, which is crucial for shaping the kabobs.
⏱️ 240 min
- 7
When ready to grill, wet your hands to prevent the meat from sticking. Take a handful of the refrigerated meat mixture (about 1/4 to 1/3 pound per kabob).
⏱️ 2 min
- 8
Carefully thread the meat onto a skewer, shaping it evenly along the skewer. Use your fingers to create distinct indents along the meat on the skewer. This technique helps the kabob cook more evenly and prevents it from falling off the skewer during grilling.
⏱️ 5 min
- 9
Preheat your grill to medium-high heat. Gently place the prepared skewers onto the hot grill.
⏱️ 1 min
- 10
To ensure even cooking and to prevent the meat from sticking or falling, flip the skewers every 30 seconds.
⏱️ 10 min
- 11
Continue grilling and flipping until the kabobs are cooked through, have a nice char on all sides, and reach an internal temperature of 160°F (71°C).
⏱️ 4 min•🌡️ 160
- 12
Serve the Koobideh Kabobs hot, traditionally alongside fluffy rice and grilled tomatoes. Sprinkle sumac over the kabobs before serving for an authentic touch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Koobideh Kabob
- 1 pound ground beef, 80/20
- 1 pound ground lamb
- 1 yellow onion, large, grated and drained
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon saffron, bloomed in 1/4 cup hot water
For Serving (Optional)
- as needed rice, cooked
- as needed tomatoes, grilled
- as needed sumac
Instructions
- 1
In a large bowl, combine the ground beef and ground lamb.
⏱️ 2 min - 2
Add the grated yellow onion, ensuring it has been thoroughly drained of any excess liquid.
⏱️ 3 min - 3
Season the meat mixture with salt, black pepper, and turmeric.
⏱️ 1 min - 4
Pour in the bloomed saffron (saffron threads steeped in hot water).
⏱️ 1 min - 5
Mix all the ingredients together thoroughly by hand. Continue to work the mixture until it becomes very sticky and well combined. This can take several minutes of kneading.
⏱️ 8 min - 6
Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, which is crucial for shaping the kabobs.
⏱️ 240 min - 7
When ready to grill, wet your hands to prevent the meat from sticking. Take a handful of the refrigerated meat mixture (about 1/4 to 1/3 pound per kabob).
⏱️ 2 min - 8
Carefully thread the meat onto a skewer, shaping it evenly along the skewer. Use your fingers to create distinct indents along the meat on the skewer. This technique helps the kabob cook more evenly and prevents it from falling off the skewer during grilling.
⏱️ 5 min - 9
Preheat your grill to medium-high heat. Gently place the prepared skewers onto the hot grill.
⏱️ 1 min - 10
To ensure even cooking and to prevent the meat from sticking or falling, flip the skewers every 30 seconds.
⏱️ 10 min - 11
Continue grilling and flipping until the kabobs are cooked through, have a nice char on all sides, and reach an internal temperature of 160°F (71°C).
⏱️ 4 min•🌡️ 160 - 12
Serve the Koobideh Kabobs hot, traditionally alongside fluffy rice and grilled tomatoes. Sprinkle sumac over the kabobs before serving for an authentic touch.
⏱️ 1 min