Kebab Koobideh

Name: Kebab Koobideh
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1 lb ground lamb; 1/2 lb ground beef; 1/2 onion onion, grated; 1/4 cup fresh parsley, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp sumac

Ground lamb and beef kebab seasoned with onions and herbs, grilled until smoky and charred. A Persian street food classic served with rice and lavash bread.

32 minMediumServes 4420 cal/serving

PersianDinnerGrillStandard

Ingredients

1 lb ground lamb
1/2 lb ground beef
1/2 onion onion, grated
1/4 cup fresh parsley, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp sumac

Instructions

1

In a large bowl, combine 1 lb ground lamb, 1/2 lb ground beef, 1/2 onion grated onion, 1/4 cup minced fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sumac. Mix gently with your hands until just combined, do not overwork.
2

Soak wooden skewers in water for 30 minutes. Preheat grill to high heat.
3

Divide meat mixture into 8 portions. Mold each portion around a skewer in a long, thin cylinder shape, about 6 inches long.
4

Place skewers on grill and cook for 5-6 minutes on the first side without moving them, allowing a char to develop.
5

Flip skewers and cook for another 5-6 minutes until the internal temperature reaches 160°F.
6

Remove kebabs from grill and let rest for 2 minutes before serving.

Questions

How long does Kebab Koobideh keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Kebab Koobideh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

Tahdig side
Shirazi Salad salad
Saffron Chai drink

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