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

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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.

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Questions

What is Kebab Koobideh?

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. This reference files it under Persian dinner: cooked on the grill, rated medium and about 32 minutes start to finish.

What internal temperature should Kebab Koobideh reach?

For Kebab Koobideh, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why soak the skewers for Kebab Koobideh?

Step 2 reads: "Soak wooden skewers in water for 30 minutes." Dry wood burns. The soak in step 2 keeps the skewers from catching over the heat; metal skewers need none.

Is there a substitute for sumac in Kebab Koobideh?

The entry for Kebab Koobideh calls for 1/2 tsp sumac. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Can I use ground beef instead of ground lamb in Kebab Koobideh?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Kebab Koobideh uses 1 lb ground lamb.

Serve it with

Tahdig side
Shirazi Salad salad
Saffron Chai drink

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