Traditionally, Kabab Koobideh are fashioned as long, cylindrical kebabs wrapped around flat, sword like skewers, which can be barbecued, grilled, cooked in an oven and even on the stove top. Take your pick.
Estimated reading time: 2 minutes
Kabab Koobideh Recipe
It’s such an easy recipe to make. All we do is:
- Chop up the onion, herbs and chilli
- Add it to the minced meat.
- Add all the other seasonings and mix it all up, squeezing the meat.
- Place it back into the fridge to marinate for at least 2 hours.
- Then barbecue it on cook it in the oven.
I often also make them into little patties, serving them as finger food, or just shape them without skewers.
What meat to use for Kabab Koobideh?
Traditionally, lamb is the meat of choice but you can use beef, if you prefer, or even a mix of the two.
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Kabab Koobideh (lightly flavoured Persian Kebabs)
- 1 Tbsp olive oil
- sprinkle sumac
- 1 tsp lemon juice 1/4 tsp lemon juice
- small pinch of salt
- Finely chop the onion. Then, using a couple of kitchen paper, squeeze the onions dry as much as is possible. Place in a large bowl.
- Next, chop up the green coriander, parsley and green chilli. Add to the bowl.
- Tip the mince in, and using your hands, mix thoroughly, for at least 1 minute, ensuring that every last bit of the meat is coated.
- Then, lift up the meat and throw it back into the bowl from a little height, 20 times, 30, if you have the patience. This kneading and “slapping of the meat”, stretches the protein, which will contract upon refrigeration, twisting to create a bond. So your kabab doesn’t fall apart.
- Cover with cling film and leave in the fridge to marinate all night or a minimum 6 hours.
- Make the basting sauce by mixing all the ingredients together.
- When you’re ready to cook them (barbecue, grill, etc), shape the kababs around the skewers.
- Place the kababs on the barbecue/under the grill and cook for about 5 minutes each side, depending on thickness, basting at least once per side.