Kabab Koobideh (Persian Ground Meat Kebab)

Name: Kabab Koobideh (Persian Ground Meat Kebab)
Prep time: 29 min
Cook time: 16 min
Total time: 45 min
Yield: 5
Ingredients: 1 kg ground meat; 300 g onion; 1 for every 2 white onions red onion; 0.5 g baking soda; 2.5 g black pepper; 13 g salt; 1 g red pepper; 2 lemon; 2 tomato; 2 bell pepper; 1 carrot; 1 sumac

Recipe by Chef Javad Javadi (@chefjavadjavadi) on YouTube · View original post

6.1/10 · PopularityBased on the original YouTube post’s likes, views and comments.

Chef Javad Javadi's juicy Persian kabab koobideh: 1 kg of ground meat with 300 g of hand-chopped onion, a touch of baking soda, black pepper, salt and red pepper, shaped into 10 skewers of 130 g and grilled while being turned every 3 seconds. Serves 5.

Health score 6.4/10
45 min
Prep 29 min
Serves 5
Medium
584 kcal

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Ingredients

ground meatwith visible fat; do not over-knead it1 kg
onionchopped by hand, not with a machine; do not squeeze out its juice300 g
red onionadded so the kabab does not become sweet1 for every 2 white onions
baking sodano more than half a gram, otherwise the kabab becomes rubbery0.5 g
lemonfor serving2
tomatogrilled, for serving2
bell peppergrilled, for serving2
carrotmixed with onion and sumac for the small side dish1
sumacmixed with carrot and onion for the small side dish1

You probably have these

black peppermore than this ruins the kabab2.5 g
saltweigh it exactly13 g
red pepper1 g

Method

Use 1 kg of ground meat with visible fat; do not knead or massage it too much, because over-kneading melts the fat and the kabab becomes mushy and drips onto the heat.
Chop the onion by hand, not with a machine, so it keeps its texture; the small onion pieces sit between the meat fibers and make the kabab tender.
For 300 g of onion add exactly 0.5 g of baking soda and mix; the onion starts to change color and turns yellow. More than half a gram makes the kabab rubbery.
For every 2 white onions add 1 red onion, so the kabab does not become sweet from all the onion.
Do not squeeze the water out of the onion; keep the onion juice so its moisture makes the kabab juicy while it cooks.
Add 2.5 g black pepper, 13 g salt and 1 g red pepper to the mixture.
Mix with open and closed hands just until everything is combined, about 1 to 2 minutes; do not destroy the fat.
The mixture should come out of the ground-meat state it had when it left the grinder; the meat should keep its color and the fat texture should stay intact.
Shape the mixture onto skewers: 1 kg of meat with 300 g of onion gives 10 skewers of 130 g each, which is 5 servings.
Put the skewers on the grill and from the very first second turn the kababs quickly every 3 seconds.
Keep turning until the kabab starts to sweat and its juices come out; the kabab only starts cooking after about 3 minutes.
At the end increase the heat so the last part of the kabab is nicely browned and tasty.
Let the kabab cook through, then take it off the heat.
For serving, grill 2 tomatoes and 2 peppers and put 2 lemons alongside; also make a small side dish by mixing carrot, onion and sumac together.
Serve the kababs on the platter, one at the beginning and one at the end, and test: a good juicy kabab separates like cotton candy.

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