Description
Kabob Koobideh is a traditional Persian grilled kebab made from seasoned ground beef mixed with onion and spices, grilled to juicy perfection over hot coals and basted with fragrant saffron butter. This flavorful dish is a staple of Iranian cuisine, perfect for gatherings and served with rice or flatbreads.
Ingredients
Scale
Main Ingredients
- 2 lbs lean ground beef
- 1 onion
- 2 garlic cloves (minced)
- 2 tsp paprika
- 2 tsp sumac
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground turmeric
- A pinch of saffron
- 3 tbsp butter or olive oil
Instructions
- Prepare and Drain Onion: Grate the onion finely and then drain the excess moisture by pressing it in a sieve or wrapping it in a towel. This step ensures the meat mixture doesn’t become too wet and helps kebabs hold together better.
- Mix Ingredients: In a large mixing bowl, combine the ground beef with the grated onion, minced garlic, paprika, sumac, kosher salt, black pepper, and turmeric. Mix the ingredients thoroughly until they are evenly incorporated to develop well-balanced flavors.
- Chill the Mixture: Cover the meat mixture and refrigerate it for at least two hours. Chilling allows the flavors to meld and helps the meat firm up, making it easier to shape onto skewers.
- Prepare Saffron Water: Crush a pinch of saffron threads and soak them in ice cubes or cold water to release their vibrant color and aroma. This saffron water will be used for basting the kebabs during grilling.
- Melt Butter and Mix with Saffron Water: In a pan, melt the butter or heat olive oil gently, then stir in the saffron-infused water to create a fragrant saffron butter for brushing the kebabs while cooking.
- Shape Kebabs: Take portions of the chilled meat mixture and mold them firmly around metal skewers, shaping them into elongated kebab forms. Ensure the meat is compact so it adheres well to the skewers during grilling.
- Grill Kebabs: Grill the kebabs over hot charcoal or a grill, turning them regularly until they are charred on the outside and cooked through in the center, about 10-15 minutes depending on heat intensity.
- Baste with Saffron Butter: While grilling, brush the kabobs with the saffron butter mixture to enhance their flavor and add a luscious sheen.
Notes
- Draining the onion is crucial to prevent soggy kebabs that might fall apart during grilling.
- Sumac adds a tangy flavor typical of Persian cooking, but it can be substituted with lemon zest if unavailable.
- For best results, use high-quality lean beef with about 10-15% fat content to keep kebabs juicy.
- Metal skewers are preferred for their ability to conduct heat and cook kebabs evenly.
- Allow the kebabs to rest a few minutes after grilling before serving.
- Serve Kabob Koobideh with saffron rice (polow) and grilled tomatoes for a classic Persian meal.
