Koobideh, with its juicy, flavorful ground beef, is a cornerstone of Iranian cuisine, a staple at family gatherings and celebrations. The fragrant blend of spices, the char from the grill, and the simple act of eating with loved ones all contribute to its magic. It's more than just a meal; it's an experience, you know? When my grandma made it, it always felt like a special occasion, even if it wasn't.
What sets Koobideh apart is the balance of flavors and the crucial step of squeezing out all the excess liquid from the grated onion. This ensures the kebabs stay perfectly adhered to the skewers while grilling. Trust me, skip this and you'll have a crumbly mess. It requires a bit of patience, but trust me it is worth it! This recipe is straightforward, using ingredients you can easily find, and I've included tips to guide you through each step. I even adapted it a bit from what my grandma used to make, though I think she'd be horrified I use a food processor sometimes!
Whether you're a seasoned cook or a beginner, you'll find that making Koobideh at home is surprisingly rewarding. So, fire up the grill, gather your ingredients, and let's embark on this culinary adventure. I know you'll love the end result, especially when shared with friends and family. There's just something so comforting and satisfying about homemade food, especially when it's a classic like this. It is amazing!
Required Equipments
- Grill or Broiler
- Mixing Bowls
- Skewers (metal or soaked wooden)
- Food Processor (optional)
- Measuring Spoons
- Measuring Cups
Iranian Koobideh Beef Kebabs: Frequently Asked Questions
Iranian Koobideh Beef Kebabs
These Iranian Koobideh Beef Kebabs, a beloved classic, are made with seasoned ground beef, grilled to perfection. This recipe provides simple instructions for replicating this delicious dish at home with incredible flavor and tenderness.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Onions: Grate the yellow onion using a box grater. Place the grated onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is crucial for preventing the kebabs from falling apart. Discard the liquid or save it for another use (like adding to soups).
- Combine the Ingredients: In a large mixing bowl, combine the ground beef, grated onion, egg, minced garlic, fresh parsley, salt, black pepper, turmeric, and sumac (if using).
- Mix Thoroughly: Using your hands (or a food processor), thoroughly mix all the ingredients until well combined. Be careful not to overmix, as this can make the kebabs tough. Aim for a homogenous mixture where everything is evenly distributed.
- Rest the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably up to 4 hours. This allows the flavors to meld together and helps the mixture firm up, making it easier to handle. I find this step really crucial, don't skimp!
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. If using metal skewers, lightly oil them.
- Shape the Kebabs: Take a handful of the meat mixture and shape it into an oblong shape around a skewer. Gently press and mold the meat onto the skewer, ensuring it adheres well. Aim for a thickness of about 1 inch and a length of about 6-8 inches. Wet your hands slightly with cold water to prevent the meat from sticking.
- Grill the Kebabs: Preheat your grill to medium-high heat. Place the skewers on the grill grates. Grill for about 4-5 minutes per side, or until the kebabs are cooked through and have a nice char. Turn them frequently to ensure even cooking and prevent burning. Keep a close eye; flare-ups can happen fast!
- Serve: Remove the kebabs from the grill and let them rest for a few minutes. Serve hot with saffron rice, grilled tomatoes, onions, and fresh herbs. You can also serve them with lavash bread and a side of yogurt or tzatziki sauce.
- Optional Broiling Method: If you're using a broiler, preheat your broiler to high. Place the skewers on a baking sheet lined with foil. Broil for about 5-7 minutes per side, or until cooked through and nicely browned. Watch closely to prevent burning.
📝 Notes
- For best results, use high-quality ground beef with a fat content of 15-20%.
- Squeezing out the excess liquid from the grated onion is critical to prevent the kebabs from falling apart.
- Refrigerating the mixture for at least an hour helps the flavors meld and the kebabs hold their shape better.
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 25g
Carbohydrates: 10g
Fiber: 2g
Calcium: 50mg
