Kabab Koobideh, a beautiful, lightly spiced, herby (if you want it to be), Persian kebab. Traditionally, these are fashioned as long, cylindrical kebabs wrapped around flat, sword like skewers, which can be barbecued, grilled or even cooked in an oven.
- 500g (1.1 lb) minced lamb, beef or a mix of the two
- 1 medium onion
- 1 small handful fresh coriander (cilantro) leaves
- 1 small handful fresh flat leaf parsley
- 1 mild green chilli
- 1 Tbsp Sumac
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1 Tbsp olive oil
- sprinkle sumac
- a short squeeze (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.
Total time does not take into account, chilling and marinating times.
- Category: Side dish
- Cuisine: Persian