Kabab Koobideh (Persian minced lamb kebab)
Recipe No.: W-55
InternationalIranian90 minServes 4
Kabab koobideh is one of Iran's best-known kebabs: minced lamb kneaded with grated onion until it holds together, shaped onto wide flat skewers and grilled over charcoal. It is said that its name comes from the Persian verb “koobidan”, meaning to pound or grind, in reference to the way the meat is worked. It is usually served with saffron rice, grilled tomatoes and sumac, and is a familiar meal in kebab houses and on family outings.
Origin of the dish: Iran
Ingredients for Kabab Koobideh
- 600 gminced lamb (about 20% fat)
- 1large onion (about 200 g), grated and squeezed very dry
- 1 tspsalt
- ½ tspground black pepper
- ½ tspturmeric (optional)
- 4wide flat metal skewers
- 2 tbspmelted butter mixed with a splash of saffron water, for brushing after grilling
- 4tomatoes for grilling
- To servesaffron rice or lavash bread, and sumac
- 1 kgnatural charcoal for grilling
Method
- Grate the onion and squeeze out all of its juice by hand or in a clean cloth; extra liquid makes the kebab crumble.
- Put the minced lamb in a large bowl, add the squeezed onion, salt, pepper and turmeric and knead with cold wet hands for 8 to 10 minutes until sticky and cohesive.
- Cover and refrigerate for at least 1 to 2 hours.
- Light the charcoal until covered with white ash. With wet hands take about 150 g of the mixture and shape it around a flat skewer into a strip 20 to 25 cm long, pressing with your fingers so it sticks well and shows the typical indentations.
- Grill the skewers over strong heat, close to the coals, for 4 to 5 minutes per side (8 to 10 minutes in total), and grill the tomatoes alongside until their skins char.
- Brush the kebabs with the saffron butter as soon as they come off the heat, and pull them off the skewers with a piece of lavash.
- Serve hot with saffron rice, the grilled tomatoes and a sprinkle of sumac.
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