Authentic Persian Koobideh Kebab Recipe
The Persian Koobideh Kebab is a beloved traditional dish that has graced the culinary landscape of Iran since the Qajar dynasty. Known for its flavorful, juicy interior and rich history, this kebab remains a staple in Persian cuisine. Whether served at grand occasions or family gatherings, Koobideh Kebab is cherished for both its taste and heritage. Today, we’ll explore the intricacies of crafting this delectable feast at home to capture the authentic flavors of Persian Koobideh Kebab.
Ingredients
Serves 4 people
| Ingredient | Amount |
|---|---|
| Mixed meat (beef and lamb) | 800 grams |
| Grated onion | 200 grams |
| Fresh lamb fat (dombah) | 100 grams |
| Salt | 1 teaspoon |
| Baking powder (optional) | 1 teaspoon |
| Black pepper | To taste |
| Saffron water | 4 tablespoons |
| Butter | 50 grams |
Instructions
Step 1: Preparing the Meat Mixture – Start by grinding together 400 grams of lamb loin and 400 grams of beef chuck along with the lamb fat twice through a meat grinder to ensure the mixture is well-blended and smooth.
Step 2: Preparing the Onion – Grate the onions using a medium grater. Squeeze the grated onions thoroughly to remove excess moisture, reserving the onion juice in a separate small bowl for later use.
Step 3: Adding Ingredients to the Meat – Allow the squeezed onion to chill in the refrigerator for about 15 minutes until it becomes slightly sweet. Then add it to the ground meat along with baking powder, salt, black pepper, and 2 tablespoons of saffron water.
Step 4: Mixing the Meat – Knead the mixture thoroughly until it is cohesive and sticky, indicating the meat is well-combined. This texture ensures that the meat won’t fall apart when placed on skewers.
Step 5: Chilling the Mixture – Cover the bowl with plastic wrap and refrigerate the mixture for 2 hours, allowing the flavors to meld and the meat to firm up.
Step 6: Skewering the Meat – Take a small orange-sized portion of the chilled meat mixture and shape it onto wide skewers. Moisten the skewers first with reserved onion juice to prevent sticking.
Step 7: Scoring the Meat – Use your fingers to create indentations on the meat for even cooking and improved aesthetics. This technique ensures the Persian Koobideh Kebab cooks evenly and retains its shape.
Step 8: Grilling the Koobideh – Light a charcoal grill, ensuring the coals are fully heated and even. Place the skewers gently on the grill. Rotate them consistently to allow uniform cooking.
Step 9: Basting with Butter and Saffron – Once cooked, melt butter over a steam bath and mix it with remaining saffron water. Brush this mixture over the cooked kebabs for added flavor and sheen.
Pro Tips
For the best Persian Koobideh Kebab, ensure the mixture is adequately kneaded to prevent it from cracking during grilling. Resting the mixture helps in flavor absorption and texture improvement. Additionally, maintaining constant supervision during grilling helps achieve the perfect char without overcooking.
Frequently Asked Questions
Yes, you can use either all beef or all lamb, but a mix typically yields better flavor and texture due to the combination of fat from both meats.
You can use a gas grill or even a broiler in your oven. The key is to achieve high heat to sear the kebabs quickly and lock in the juices.
The kebabs are done when the exterior is nicely charred while the interior stays juicy. They should easily glide off the skewers when ready.
