Kabab koobideh
کباب کوبیدهMinced lamb kabab, pressed on to wide skewers
- Serves
- 4
- Preparation
- 30 min
- Cooking
- 10 min
- Course
- Kabab
- For
- For guests, Everyday
- Diet
- Gluten-free
Koobideh, from the word for pounded, is minced meat seasoned simply with onion, salt and pepper, kneaded until sticky and moulded along wide, flat skewers. It is grilled quickly over hot charcoal and served with chelow as chelow kabab.
Traditionally it comes with grilled tomatoes, raw onion, sumac at the table, and butter melted into the rice; in some kabab houses a raw egg yolk is offered to stir through the rice as well.
Ingredients
Serves 4
For the kabab
To serve
Method
Tips from the kitchen
- Fat matters: very lean mince will not stick to the skewers and will be dry.
- Without proper wide skewers, shape the meat into long flat logs on a lined tray and cook under a very hot grill for 5–7 minutes, turning once.
- If the mixture keeps falling off, it is too warm or too wet: chill it and squeeze the onion harder next time.
