Kabob Koobideh Persian Beef (Print Version)
# Ingredients:
→ Main
01 -
2 lbs lean ground beef
02 -
1 large onion, grated
03 -
2 garlic cloves, minced
04 -
2 teaspoons paprika
05 -
2 teaspoons sumac
06 -
1 ½ teaspoons kosher salt
07 -
½ teaspoon black pepper
08 -
½ teaspoon ground turmeric
09 -
1 pinch saffron threads (less than ¼ teaspoon)
10 -
3 tablespoons butter or olive oil
→ Side Vegetables
11 -
Pearl onions
12 -
Roma tomatoes
13 -
Sweet and hot peppers
→ Garnish
14 -
Sumac
15 -
Fresh parsley, chopped
# Instructions:
01 -
Grate the onion into a fine mesh sieve and allow to drain thoroughly. Alternatively, place the grated onion in a clean kitchen towel and squeeze out excess moisture.
02 -
In a large bowl, combine ground beef, drained grated onion, minced garlic, paprika, sumac, salt, pepper, and turmeric. Mix thoroughly. Test for seasoning by frying a small amount in an oiled pan and adjust if necessary. Refrigerate mixture for 2 hours to firm up for easier skewer forming.
03 -
Add saffron threads to a small bowl and crush with the back of a spoon. Add 2 ice cubes and allow the saffron to infuse as the ice melts.
04 -
Melt butter in a small frying pan, then add the infused saffron water. Set aside for basting. Olive oil can be substituted for butter if preferred.
05 -
Take a small handful of meat mixture and carefully massage it around a flat Persian-style skewer. Create the traditional indentations by pressing your thumb and index finger into the meat at 2.5 cm intervals. If Persian skewers are unavailable, form meat into elongated logs by hand.
06 -
Cook skewers over hot coals or on a gas grill until charred on both sides, turning as needed for even cooking.
07 -
When kebabs are nearly cooked through, brush the saffron butter on both sides to enhance flavor.
08 -
While kebabs are cooking, lightly coat pearl onions, tomatoes, and peppers with olive oil and grill until desired tenderness is reached.
09 -
Arrange grilled Koobideh kebabs on a platter with saffron rice and grilled vegetables. Sprinkle with additional sumac and garnish with chopped parsley.
# Notes:
01 -
Traditional Persian kebabs require flat metal skewers for authentic results
02 -
Refrigerating the meat mixture is essential for proper kebab formation
03 -
Serve with Persian saffron rice for an authentic experience