Kabob Koobideh Recipe

Method13 steps

1. 1

   Step 1: Sprinkle the ground saffron (1/2 tsp) over 3 icecubes and let the ice (3) melt at room temperature to make bloomed saffron.

   Uses 1/2 tsp ground saffron · 3 ice cubes to bloom saffron

2. 2

   Step 2: Grate the onion and squeeze out its excess liquid, then weigh¾lb of the squeezed onion. Mix with the 1½lb ground lamb and 1½lb 80%-lean ground beef (1 1/2 lb) about 15 minutes until thoroughly combined.

   Uses 1 1/2 lb ground lamb · 1 1/2 lb ground beef (80% lean ) · ¾ lb white onion, weighed AFTER grating and squeezing out excess liquid

3. 3

   Step 3: Add salt (1 tbsp), pepper and prepared bloomed saffron. Knead at least 10 more minutes until sticky, paste-like and very well combined.

   Chill meat mixture · 60 minUses Well-mixed lamb, beef and weighed squeezed onion · 1 tbsp kosher salt · 1 tsp black pepper · Saffron bloomed in 3 melted icecubes

4. 4

   Step 4: Cover the sticky, fully kneaded meat mixture and refrigerate 1 hour before shaping.

   Chill kneaded kabob mixture · 60 minUses Sticky saffron-seasoned ground-meat mixture

5. 5

   Step 5: Once you're ready to grill, take the mixture out of the fridge and have a bowl of warm water close to you.

   Uses Refrigerated kneaded kabob mixture · A bowl of warm water for wetting hands while shaping; quantity unspecified

6. 6

   Step 6: Grab a fistful of the mixture and form it into an oval shaped ball and press it onto a 1-inch wide skewer. Wet your hands again and spread the meat on the skewers using your fingers until you have a 6 inch long kebab with about ¼ to ½ inch thickness on each side.

   Uses Chilled kabob mixture with hand-wetting water available

7. 7

   Step 7: Using your thumb and index finger, make indentations from top to bottom to ensure the meat is sticking to the skewer. Using your index and middle finger, remove a small piece of each end of the meat on the skewer to make sure it’s fully stuck to the skewer. Repeat with the remaining meat and skewers. Place all the prepared skewers on a rimmed baking sheet so the meat doesn’t touch the sheet. Thread the tomatoes on a skewer as well.

   Uses Meat spread along wide skewers · 6 roma tomatoes

8. 8

   Step 8: This kabob is best on charcoal grill (mangal) where the skewers are set above the burning charcoal to cook with the heat. The kabobs should not touch the grates so if you cannot remove the grill grates, place two flat-sided metal pipes or a few bricks parallel to each other either side of the grill to have the skewers elevated.

9. 9

   Step 9: Preheat the grill. If using charcoal, make sure they're not smoking and are uniformly glowing, they should be partially covered with ashes. Your grill should be very hot for you to start grilling the kabobs.

10. 10

    Step 10: Place the separately threaded tomatoes above the hot grill and cook 10–15 minutes total, turning until softened and charred. Start them alongside the meat in the following step; they take longer, so keep cooked kabobs covered while tomatoes finish.

    Grill tomatoes alongside kabobs · 15 minUses Separately threaded six Roma tomatoes

11. 11

    Step 11: Place the meat skewers above the very hot grill without touching grates, and immediately and repeatedly flip so the meat sticks and cooks evenly. The card estimates 3–4 minutes per thin kabob; continue as needed until its centre reaches 71°C/160°F. The tomatoes started alongside need their own 10–15 minute total.

    Grill thin Koobideh to cooked centre · 4 minUses Formed indented ground-meat skewers

12. 12

    Step 12: Using a piece of lavash, loosen both ends of the kabab on the skewer and slide it into the pot. Cover with the lid so it doesn’t get cold while you’re grilling the rest.

    Uses Fully cooked 71°Cground-meat kabobs · Ready lavash bread for sliding cooked kabobs from skewers and serving

13. 13

    Step 13: Serve kabob koobideh with rice, grilled tomatoes and herbs.

    Uses Fully cooked kabobs removed from skewers and kept covered · Tomatoes grilled 10–15 minutes until softened and charred · Ready cooked Persian rice to serve; quantity unspecified · Ready washed sabzi khordan fresh herbs to serve; quantity unspecified