Kebab Koobideh - Persian Ground Lamb Kebabs
Kebab Koobideh - Persian Ground Lamb Kebabs - Kebab or Kabob Koobideh is a popular Persian Kebab that is served in restaurants, as well as on the streets (by a Kabobi - Kebab Man) or inside bazaars in Iran. It also happens to be one of our favourite Kebabs! It is the most flavourful, juicy Kebab and it is easy to make too. The Kebab itself is made with ground lamb or beef or a combination of the two.
Ingredients
Saffron Bloom
- ½ teaspoon Saffron Ground to a powder in pestle and motor
- Large pinch Sugar
- ½ cup Ice Cold Water
Meat Mixture
- 2 lb Ground Lamb or Beef or a combination of the 2. Twice Ground, (15% Fat - I use Lamb Shoulder) at room temperature
- 2 Onions grated (squeeze out excess juice using a fine mesh strainer or muslin cloth - reserve the juice!)
- 1 ½ - 2 teaspoon Salt Adjust to taste
- ½ teaspoon Bicarbonate of Soda
- 1 tablespoon Sumac
- 1 tablespoon Ghee
- 1 teaspoon Ground Black Pepper Coarse
- 2 tablespoon Saffron Water from the bloomed Saffron, must be cold
- 2-3 cloves Garlic crushed
Saffron Butter for basting
- 60 g Butter melted
- ¼ cup Lemon Juice
- ¼ cup Saffron Water
- 1-2 tablespoon Onion Water
- Pinch Salt
- Large Pinch Ground Black Pepper
Instructions
- Step 1 - Bloom the Saffron in Ice Cold Water and add a pinch of Sugar, then set aside.
- Step 2 - Grate the Onions and strain the juice over a fine mesh strainer. Reserve some of the Juice. Make the Kebab mixture by combining all the ingredients for the Kebabs in a large bowl. Knead for 5 - 8 minutes. (See Note 1).
- Step 3 - Use wet hands to divide the Meat mixture into 12 even balls.
- Step 4 - Place a large chunk of Kebab mixture onto the middle of a wide skewer. Then use your index finger and thumb to shape them onto the skewers. Make sure the Meat is squeezed well onto the skewer.
- Step 5 - Make the Butter Baste by mixing all the ingredients into the melted Butter.
- Step 6 - Cook - You have a few options here but if you can, doing it over a BBQ or an Outdoor grill is the best option.Note -The heat needs to be pretty intense to ensure that the Kebabs cook quickly. (See Note 2) Once the coal is ashy, add the Skewers one by one vertically across the entire BBQ (if they are long enough). Cook for around 5-8 minutes.TIP - For the first few minutes, turn the skewers regularly (every 10-15 seconds). This is an important step because it means the Meat forms a crust and adheres to the skewers very quickly. It could fall off otherwise. Towards the end you can turn every 25-30 seconds.Make sure to baste regularly with the Saffron Butter while they are cooking.
- Step 7 Alternative - Alternatively grill them indoors on high for the same amount of time making sure you turn them every 20 seconds.
- Step 8 - If you can find it, place Lavash Bread on a platter (or serve with Rice - More on that soon). Carefully loosen the Kebabs from the Skewers and remove to the platter.
Notes
Note 1
Once the Kebab Mixture is made, you can place it in the fridge for up to 1 hour, but it will need to be at room temperature before shaping.Note 2
If you are using a BBQ, get it going at least 20 minutes before cooking. It needs to be very hot and the coal should be white.How to Serve
Kebab Koobideh is serve with Persian Steamed White Rice which is topped with a few cubes of Butter, a sprinkle of Sumac and some Saffron Water. It is also delicious served with Tahdig. (Recipe coming soon). It is also served alongside grilled Vegetables like Tomatoes and Green Peppers as well as Raw Onions or Sumac Onions.Top Tips
- If you wish to place the Meat in the fridge for the flavours to mingle, you will need to bring it back to room temperature before shaping onto skewers.
- The Meat is the most important part of this recipe. It should be 85% lean. I tend to use Lamb Shoulder but you can use any marbled fatty cut of Lamb or Beef or a combination of the 2. The fatty Meat adheres to the skewers easily and makes for a juicy Kebab.
- It is best to use ½ - 1 inch flat metal skewers if you can find them. This will make about 12 - 15 Kebabs.
- The Kebabs should be suspended over the Coals and should not come into contact with them. When the Kebabs go onto the Grill, you need to start rotating them every 15 seconds so they adhere to the skewers; form a crust and the Kebab.
Make Ahead
The Meat can be made up to a day ahead and stored in the fridge. Just make sure to bring it to room temperature before shaping.Cooking Variations To grill them indoors, grill on high for the same amount of time making sure you turn them every 20 seconds.
Storing Leftovers
Leftover kebabs are best stored in an airtight container in the refrigerator for up to 4 days. This is why they are great for Meal Prep. They can be reheated in the Microwave or under the Grill with a few sprinkles of Water. Freezer Cooked Kebabs can be frozen for up to 3 months. Reheat in the Microwave, in the Air Fryer, in the Oven or under the Grill with a few drops of Water.Nutrition
Calories: 270kcalCarbohydrates: 2gProtein: 13gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 69mgSodium: 517mgPotassium: 206mgFiber: 0.4gSugar: 1gVitamin A: 127IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
