We're also avoiding brand recommendations or comparisons for kitchen equipment. Then combine this egg mixture with the meat. I got married to my college sweetheart Ashley. Add 2 teaspoons salt, 1 teaspoon ground pepper, 1 teaspoon ground turmeric, 1 teaspoon cumin, 1 teaspoon coriander and 2 tablespoons sumac. The important points are the temperature of the meat, the paste-like consistency of the mixture before pressing it around the skewer, and turning the kabobs diligently at the beginning of grilling. Grill the koobideh about 4 to 5 minutes on each side.
They can also be kept warm in the oven until served. Thank you for a wonderfully informative lesson. You do not want your kabob spinning around on a a thin skewer. If you do not have the right skewers, simply make these into flat, thin patties and grill. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. The bread below is a delicacy in Iran as it soaks up a lot of the great Artery clogging goodness that we call fat. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula.
Great idea on freezing it! I believe these skewers are available online under the name of 1-inch metal kabob koobideh skewers. No matter how great a recipe if the technique is not done correctly the outcome is going to be disappointing to say the least! Have fun grilling and let me know how these suggestions work for you. The meat mixture should be airy, and not super sticky. The kabob was so juicy and tasty. Kababs, like any other meal, were made solely by my mother from start to finish. Eight koobideh of about 7 to 8 inches long.
Dear Homa Thanks for this lovely recipe I have never tried Persian food before. Homa This is by far the best Persian recipe website I have visited. Traditionally, کباب کوبیده koobideh is made with ground lamb. Cooking Tips: The ingredients are simple, but the technique is key. Figure on about 6 to 8 inch long pieces.
Serving this dish with raw eggs on top, as was common in the past, is no longer advisable due to health reasons. Use the bread as a pseudo glove to pull it off the skewer. Could be an indoor or outdoor bbq, or on a rack a few inches under the broiler of your oven. Serve it with a side of grilled vegetables, a slice of raw red or white onion and Sabzi Khordan fresh herbs. Step by step photos at end of post.
Every grocery store in the Bay has it. Adding a teaspoon of sumac, turmeric, saffron or any other ingredient is totally optional and depends on one's individual tastes and preferences. But despite our adventures eating kabob at restaurants, my kids always agree. From the streets of Iran to the finest of restaurants, these kebabs are immensely popular. Yes, more than likely the red stuff in the shaker with large holes is sumac! You want the meat mixture to be sticky enough to stay on the skewers and not fall off during the grilling process.
The ends of the koobideh mix should not be open. It had an orangey colour, and was moist and flavorful throughout. I know, the butter finish adds the right touch for looks and for that special flavor. I am not a big fan of using yogurt for any kind of kabobs, whether as marinade or as a binding agent. This is so the skewers are raised and the meat does not touch the hot grate, otherwise it will stick and fall right off. You might also try finding lamb online.
Persian kabob is pretty special. Heat a small skillet over medium heat for 2 minutes. As my mother-in-law explains, this is not hamburger. My husband said it was delicious and the butter made it even more so. Served alongside the kebabs was grilled tomatoes, raw onion, parsley, and pita bread. In our house Kabob Koobideh is served with Persian Steamed Rice and Sangak.
Poorly represented at the international level, it is mainly found in London and Los Angeles, two cities where the diaspora is very important. First, you mix the meat and the grated onions in the food processor until you get a big ball that whirls around the bowl. In a med bowl, beat the egg yolk. You can put the vegetables directly onto the grill topper. The vegetables take longer to get ready, so if there is enough room on the grill start with the vegetables and halfway through grilling add the kabob skewers.
You don't want to taste the onion pieces, as you would in a hamburger. How do you make beef koobideh? This allows for optimal flipping and prevents the meat from falling off. I always wanted to know how the restaurants got that magnificent taste to the meat. Do not overcook the kabobs because they are thin and tend to dry out. So for the engineers out there who need exact measurements, we are talking about a half an inch of meat on the top and a half an inch of meat along the bottom of the skewer. My girl loved working with the meat patties, probably because it reminded her of play doh.