Kabab Koobideh | Persian Minced Meat Kebab

Kabab Koobide is the most common kebab among Iranians. This traditional kebab is one of the most delicious kebabs ever and making it is really easy. Kubideh is made of minced meat and onions, and that is all!

Koobideh, just like Ghorme Sabzi stew is very popular and you barely find someone not like this dish. It is a kind of kebab made with skewer. The raw smell of the minced meat is taken away by onions. This kebab is made by charcoal heat as it has always been made this way.

As we mentioned making this dish is so easy, the challenging part is reaching the proper consistency for the content of kabab. If the consistency is not good enough, the meat will go off the skewers and won’t be well-cooked. There are other Persian kebabs using skewers too, like Bakhtiari, Joojeh, Dande kabab and Bonab kabab.

Something interesting you’d better know. You probably hear the name “cholokabab” or “chelokabab” which refers to rice and kebab. Serve your koobides with rice and call it cholo kabab.

Kabab Koobideh | Persian Minced Meat Kebab

PersianGood Team

If you travel to Iran, you barely find a Persian restaurant not serve kabab koobideh. In case you do not have the chance to visit Iran, you can make its traditional Persian cuisines and have a journey across different regions of Iran.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 1 kg mined meat (beef and lamb, a mixture of both)
• 4 onion
• 4 tomato
• salt as much as required
• paprika as much as required
• sumac as much as required
• black pepper as much as required

Instructions

 

• The most important step for making kabab koubideh is preparing the meat. to have a great and fancy kabab koubide you better use a mixture of lamb and beef. This way you would not have dry or too fatty meat and it will be much more consistent.
• You need to balance the amount of fat of the meat. chop beef and lamb and if you want you can add some fat to it.
• The right time to add the spices and condiments is right before you mince the meat. It causes the better flavor of the meat. Thus, add the back pepper, paprika, sumac and salt to the mixture of meat and fat. Remember to add much salt. Koobide needs to be salty, so do not worry about the amount of salt you add and be a little inconsiderable.
• Wash the onions, peel them and grate them into very small pieces. Better you minced them to have them mashed. In case the pieces are not small, the texture of the kebab will be unpleasant. So this step can play a significant role in your well-cooked kebab. Be cautious with it.
• After the onions are minced or grated, discard the juice and set it aside (you will need it later). The grated or mashed onions should be out of juice when you add them to the minced meat. because it will ruin the consistency of the kebab and the content won’t be sticky enough to stick to the skewer and then will fall apart.
• Mince the meat mixture 2or 3 times with the mincing machine. Then add the minced onions to the ground meat and knead as much as you can. The more you knead the more consistent and sticky the content will be.
• After kneading well, mince the content one more time with the mincing machine. Pack the content in a container with a lid and refrigerate it for 3 hours.
• Discard the content from the refrigerator and knead it again. Prepare the stainless skewers because it is the time to make the kababs ready for the charcoal heat.
• Make the charcoal grill using hot coals or you can use a gas grill instead (preheat it). Put the onions juice at hand too.
• Make your hand wet by the onion juice and pick a fistful meat ball and squeeze it from the top of the skewer to the bottom. Cover the skewer with the minced meat. Squeeze the starting and ending points of the kabab in order to stick it to the skewer well. Let your fingers leave their prints on the meat. Because it will help the better cooking.
• Be careful that the coals be even in the grill. When the flame has been reduced, leave the skewers on it and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent the burning of a single side.
• When kababs are ready put the skewers into the tomatoes and grill them too.
• Whilst you want to serve kababs, melt some butter and grease them with it. it will enhance the flavor and looks of the koobides. Have fun with this delicious Persian kabab.

Helping notes

• You can serve this Persian kabab with basil. It has been a common habit among Iranians. (and they also eat it with bread.)
• Remember that the weight of the skewer meat should not be more than 120 grams. Because they will fall apart.
• Better to make the skewers wet a little bit before you put the meat on them.
• You can add some flour to the kabab koobide content to have a better taste and juicy kebab.
• You can also add one egg to the content and knead well, it will assure you that the content will not fall off the skewer.

Loghme Kabab

Have you ever heard of the word Loghmeh? This is just a very common way of making sandwiches in Persian cuisine. You actually pick your favorite dish and wrap it up with a desirable kind of bread. It is literally a sandwich but it is mostly called Loghme. Persians usually make koobide kebab and eat it as loghme. They mostly use Taftoon or Lavash  or ever sangak bread for that. The greasy kebab boobideh makes the bread greasy and by putting some herbs in your magnificent loghme you can make a mouthwatering food out of it! Try it once and you will fall in love!

Did you like Kabab Koobideh? Let us know your comments by leaving them below. Thanks.