Persian Kabab Koobideh, with its irresistible blend of finely minced lamb and aromatic spices, is a culinary jewel of Iranian cuisine. This iconic dish, characterized by its juicy, flavorful cylinders of grilled meat, is a staple at celebrations and family gatherings across the country. Beyond the simple ingredients, the true magic lies in the meticulous preparation, a process that involves careful blending and skillful shaping of the meat mixture. The resulting kababs are incredibly tender, bursting with flavor, and perfectly complemented by fragrant basmati rice and a refreshing side salad.
The unique texture and taste of Koobideh are achieved through a specific technique of mincing and mixing the meat, ensuring the right balance of fat and leanness. Ready to embark on a flavorful journey and create your own delicious Persian Kabab Koobideh? Let's dive into the detailed step-by-step process outlined below, guiding you through each stage to achieve kabab perfection.
Tools Needed
- Bowl
- Strainer
- Grater
- Food processor (optional)
- Fridge
- Skewers
- Grill or frying pan
- Cling wrap
Ingredients
- Lamb mince: 1kg
- Brown onion: 1 medium (or 5 for 5kg)
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Ground turmeric: ½ teaspoon
- Red sumac: 1 teaspoon
- Saffron water: 1 tablespoon
- Baking soda (optional): ¼ - ½ teaspoon
- Tomato: 1 per skewer
- Chili: 1 per skewer (optional)
- Basmati rice
- Saffron butter
- Onion rings
- Fresh mint
- Red radish
Step-by-Step Instructions
Step 1. Preparing the Koobideh Mixture
- Grate one medium brown onion using a grater or food processor.
- Squeeze out excess onion juice (reserve for later use).
- In a bowl, combine the grated onion with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground turmeric, 1 teaspoon red sumac, and 1 tablespoon saffron water. Mix well.
- Refrigerate the onion mixture uncovered for 30 minutes to reduce gassiness.
- Add the onion mixture to 1kg of lamb mince (80/20 mix recommended). Mix thoroughly until sticky and well combined. Add baking soda (¼-½ teaspoon) if needed to improve stickiness.
- Cover the mince mixture with cling wrap and refrigerate for 4 hours (or overnight).
Step 2. Shaping and Grilling the Kebabs
- Thread a tomato onto a skewer per kabab.
- Grill the tomatoes partially before proceeding.
- Shape the meat mixture into tennis ball-sized portions, rolling them into smooth spears. Dip your hands in warm water to prevent sticking.
- Push the meat onto the skewers, securing the ends firmly with your thumbs to create a sausage shape. Repeat with warm water to assist.
- Grill the kebabs over medium-high heat, flipping every 30 seconds for 3-4 minutes until cooked through. This seals the meat and prevents it from falling off the skewers.
- Add chili to skewers toward the end of cooking.
Step 3. Serving the Persian Kabab Koobideh
- Serve the kababs on a bed of basmati rice. Garnish with saffron butter, onion rings tossed in red sumac, fresh mint, and red radish.
Step 4. Preparing Accompaniments (Basmati Rice)
- Prepare basmati rice (see link in description for instructions).
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Don't throw away the excess onion juice – use it as a marinade or add it to a sauce.
- Using an 80/20 lamb mince mix ensures juiciness.
- Mix the meat thoroughly to create a sticky consistency, preventing the kababs from falling apart.
- If the mince is not sticky enough, add a small amount of baking soda.
Nutrition
- Fat: 40-50g
- Carbs: 25-35g
- Protein: 40-50g
FAQs
1. What is the secret to juicy Koobideh?
The key is using a mix of lean and fatty lamb, properly mincing the meat, and gently handling it to avoid toughening. Don't overwork the mixture!
2. Can I use beef instead of lamb?
While traditionally made with lamb, you can substitute with ground beef. However, the flavor will be different, and you might need to adjust the fat content for optimal juiciness.
With a little patience and practice, mastering the art of Persian Kabab Koobideh is entirely achievable. Enjoy the satisfying aroma and delicious taste of your homemade kababs, perfect for sharing with family and friends. Now go forth and impress everyone with your newfound culinary skills!