Persian Koobideh Kebab

Name: Persian Koobideh Kebab
Prep time: 9 min
Cook time: 15 min
Total time: 84 min
Yield: 4
Ingredients: 500 g ground beef; 1 large onion; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon turmeric; 2 tablespoons saffron water; 1 tablespoon butter; 2 tomatoes; 1 sumac; about 360 g flatbread or Persian rice

Recipe by Persian Taste Namibia 😋 (@tasteofpersia2) on Instagram · View original post

4.1/10 · PopularityBased on the original Instagram post’s likes and comments.

Juicy Persian koobideh kebab: fatty ground beef kneaded with grated, well-drained onion and simple spices, rested, shaped around wide skewers and grilled over high heat, then brushed with saffron butter and served with grilled tomatoes, rice or lavash and sumac.

Health score 5.4/10
24 min
Prep 9 min
Serves 4
Medium
648 kcal

Add every ingredient to your shopping list in one tap

Sabad compares each item’s price across online stores.

Open in Sabad

Web appfor iPhone

Ingredients

ground beefpreferably 15–20% fat500 g
onionfinely grated, liquid squeezed out1 large
butterfor brushing1 tablespoon
tomatoesfor grilling2
sumacfor serving1
flatbread or Persian riceto serve; Not given in the recipe — about 90 g per personabout 360 g

You probably have these

salt1 teaspoon
black pepper½ teaspoon
turmericoptional½ teaspoon
saffron wateroptional, for a more traditional flavour2 tablespoons

Method

Grate the onion very finely, put it in a clean cloth or a fine strainer and squeeze out as much liquid as possible; excess onion water can make the kebab fall off the skewer.
In a bowl, combine the ground beef, the squeezed onion, the salt, the black pepper and the turmeric.
Knead the mixture vigorously for 8–10 minutes until it becomes smooth, sticky and well combined.
Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
Divide the mixture into 4 portions and press each portion evenly around a wide metal skewer, making grooves with your fingers; keep the meat firmly attached and not too thick.
Heat the charcoal or grill until very hot.
Place the skewers on the grill and turn them frequently during the first minute or two so the outside sets and the meat does not fall off.
Continue grilling until the kebabs are cooked through and nicely charred.
Grill the tomatoes until softened and lightly charred.
Mix the melted butter with a little saffron water and brush it over the kebabs near the end of cooking.
Serve immediately with the grilled tomatoes, rice or lavash, and sprinkle with sumac.

Cook it step by step in Sabad

Watch how it’s made in the original video