Street Food
Kebab Koobideh (Grilled Minced Meat Skewers)
Ingredients
- 600 g (1.3 lb) minced lamb or beef (20% fat)
- 1 onion, grated and squeezed dry
- 1/2 tsp baking soda
- 1 tsp ground turmeric
- Salt and pepper, to taste
- 1 tbsp sumac, to garnish
- Flatbread and grilled tomatoes, to serve
Method
- Combine the minced meat, grated onion, baking soda, turmeric, salt and pepper in a bowl, kneading thoroughly for several minutes until the mixture becomes sticky and well combined.
- Cover and chill in the refrigerator for at least 30 minutes to firm up.
- With wet hands, mould portions of the mixture around flat metal skewers, pressing firmly and shaping into long, even sausages.
- Grill over medium-high charcoal heat, turning frequently, for 10-15 minutes until cooked through and lightly charred on the outside.
- Serve hot off the skewer over flatbread or rice, sprinkled with sumac, alongside grilled tomatoes.
Introduction: Kebab koobideh, made from seasoned minced beef or lamb pounded and moulded onto flat skewers, is one of Iran's most widely eaten grilled dishes, sold from street-side grills and kebab houses alike.
Cultural Background: Kebab koobideh, made from seasoned minced beef or lamb pounded and moulded onto flat skewers, is one of Iran's most widely eaten grilled dishes, sold from street-side grills and kebab houses alike. Its name comes from 'koobidan' (to pound), referring to the traditional hand-mincing technique.
Tips: Squeezing excess liquid from the grated onion is essential — too much moisture will cause the meat to fall off the skewer. Wetting your hands while shaping the meat onto skewers prevents sticking and helps achieve a smooth, even coating.
Variations: A version made with ground chicken (kabab-e morgh koobideh) is a lighter alternative. Some cooks add a pinch of grated garlic for extra depth. No vegetarian adaptation exists for this dish, as it is defined by minced meat; a plant-based ground meat substitute can be used with adjusted seasoning.
Storage: Refrigerate cooked kebabs in an airtight container for up to 3 days; freeze raw shaped skewers for up to 2 months.
Reheating: Reheat in a covered skillet over medium heat or briefly under a hot grill until warmed through.
FAQs:
Q: Why is baking soda used?
A: It helps tenderize the meat and gives the kebab its characteristic light, slightly springy texture.
Q: Can I cook this without skewers?
A: Yes, shape into flattened patties and grill or pan-fry, though the texture will differ slightly.
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