Koobideh Kebab Recipe
Ingredients
- 1 lbground beef
80% lean 20% fat
- 1yellow onion
grated and squeezed
- ¼ tspturmeric
- 1garlic clove
minced
- 1 ¼ tspsalt (or
- ¾ tspblack pepper
- 1 tspsaffron water
Directions
- 1
In a mixing bowl, add beef and all the remaining ingredients and mix well until you see the threads of fat run through the meat. You will need to apply gentle pressure almost like you're kneading the meat. *Be sure to squeeze out moisture from the grated onions using a cheese cloth.
- 2
Marinate for at least 25-30 mins.
- 3
When ready to bake, preheat the oven to 425F-450F and divide the kebabs into 5-6 balls.
- 4
Form one ball into a log by gently rolling in your palm and slide onto a flat skewer. Working fast, shape the kebabs onto the skewers till you get even thickness, then using your thumb and forefinger, create indentation marks that are characteristic of kebabs. Wet your hands as you work the meat.
- 5
Place the skewers on a baking tray to keep the meat elevated as it cooks.
- 6
Place the tray in the oven and bake for 7 mins on each side. Turn on the broiler for 2 more minutes. Total cooking time will be roughly 15-18 mins depending on your oven. If cooking on a charcoal grill, kebabs will usually cook in about 10-12 mins.
- 7
Once cooked, slide off the skewer immediately and serve with Persian-style Basmati rice, green sauce/tzatziki and roasted green chili.
Koobideh Kebab Recipe
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About this Recipe
Experience Authentic Persian Flavor with Easy Koobideh Kebab
Craving the savory, melt-in-your-mouth perfection of Persian Beef Koobideh? Look no further! This incredible Koobideh Kebab recipe brings the traditional flavors of the Middle East right into your kitchen. Seasoned with an exquisite blend of Mediterranean spices, including fragrant turmeric and a hint of garlic, these kebabs are a true culinary delight that’s surprisingly simple to make.
What makes our Koobideh Kebab truly stand out? It's all about the balance of rich ground beef (ideally 80/20 for optimal juiciness), combined with the essential grated and squeezed yellow onion. This crucial step ensures tender, moist kebabs every time, infused with depth of flavor. The optional saffron water adds that signature golden hue and a subtle, luxurious aroma that elevates this dish from great to unforgettable. In just 15 minutes of prep and 16 minutes of cooking, you'll have 5 servings of incredibly flavorful Koobideh ready to impress.
Tips for Perfect Koobideh Kebab
- Don't skip the onion: Grating and squeezing out the excess liquid from the onion is key. It adds moisture and flavor without making the mixture watery.
- Chill the mixture: For easier shaping and to help the flavors meld, chill your beef mixture for at least 30 minutes before forming the kebabs.
- Serving Suggestions: These succulent Persian Beef Koobideh are traditionally served with fluffy basmati rice (chelo), grilled tomatoes, lavash bread, and a sprinkle of sumac. A side of fresh herbs like basil and mint, and sliced raw onion, makes for a truly authentic experience.
Whether you're new to Persian cuisine or a seasoned pro, this Koobideh Kebab recipe offers an authentic taste with approachable steps. Get ready to savor the rich, aromatic flavors of this beloved main course!