Koobideh Kabob Recipe
Kabob Koobideh Ingredients:
Serving Info:
• 1 lb Ground Beef/Lamb(80/20 fat content or higher - any lower and the meat will be dry)
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 2 Tbsp Mint, minced
• 2 Tbsp Oregano, minced
• 2 Tbsp Parsley, minced
• 1 Tbsp Aleppo Pepper
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Sumac
• 1/2 tsp Black Pepper
• 1/2 tsp Salt
• 1/4 tsp Baking Soda
• 1/4 tsp Cinnamon
• Servings: 4-6 (about 8-10 skewers)
• Serving Size: ~2 skewers (5 oz cooked meat)
Cooking Time:
• Prep Time: 15 minutes
• Resting Time: 2 hours (refrigeration)
• Cooking Time: 6-8 minutes (3-4 minutes per side)
• Total Time: ~2 hours 30 minutes
Estimated Nutrition Per Serving (2 Skewers):
• Calories: ~320 kcal
• Protein: ~30g
• Fat: ~22g
• Saturated Fat: ~9g
• Carbohydrates: ~4g
• Fiber: ~1g
• Sugar: ~1g
• Sodium: ~450mg
Step 1: Prepare the Onion & Meat Mixture
• Grate or finely mince the onion, then squeeze out excess water using a fine mesh sieve or cheesecloth.
• In a large mixing bowl, combine the ground beef/lamb with the minced onion, garlic, herbs, and spices (Aleppo pepper, coriander, cumin, sumac, black pepper, salt, baking soda, cinnamon).
Step 2: Knead Until Sticky & Refrigerate
• Knead the meat mixture thoroughly for 8-10 minutes until it becomes sticky and fully incorporated.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors develop and improve the texture.
Step 3: Shape the Kabobs
• Wet your hands with cold water to prevent sticking.
• Take a handful of the mixture and shape it into a thin, wide log (~1 inch thick, 4 inches long) around a flat skewer.
• Press gently with your fingers to create small indentations along the kabob.
Step 4: Preheat the Grill & Prepare Basting
• Preheat your grill to high heat (if possible, remove the grate so skewers cook directly over the flame).
• If desired, prepare a basting mixture using melted butter and a pinch of saffron or lime juice.
Step 5: Grill the Kabobs
• Place the skewers on the hot grill and cook for 3-4 minutes per side, turning constantly to prevent burning.
• The kabobs should be charred on the outside but juicy inside.
Step 6: Baste & Serve
• In the last minute of cooking, brush the kabobs with saffron butter or lime juice for extra flavor.
• Serve hot with lavash or pita bread, grilled vegetables, and your favorite sauces (e.g., toum, tzatziki, or onion relish).