Koobideh Kebab Recipe
Seasoned with traditional Mediterranean spices, these kebabs are perfection! Learn how to make the best Koobideh Kebab!
Servings: 5
Ingredients
- 1 lb ground beef 80% lean 20% fat
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp sumac
- 1/2 onion grated and squeezed
- 1 egg
- 1/4 tsp turmeric
- 2 tsp saffron water
- 1 tsp garlic grated
Instructions
- In a mixing bowl, add beef and all the remaining ingredients and mix well until everything is combined about 3-5 minutes.*Be sure to squeez out moisture from the grated onions using a paper towel or muslin cloth.
- Marinate for at least an hour.
- When ready to bake, set oven to the broiler setting while preparing the meat.
- Section the meat into five equal parts.
- Form one section into a cylindrical shape and slide onto a flat skewer and spread out. Wet hands as you work the meat.
- Next, create indentations in the meat with your thumb and index finger for a tradition look to the Kebab.
- Place the skewers on a tray to keep the meat elevated as it cooks.
- Place the tray in the oven and broil 8 minutes on each side. Halfway through, flip the skewer over.
- Once cooked, slide off skewer immediately and serve with Persian rice, tzatziki and roasted tomato.
Notes
Broiler is a setting on most residential ovens. It's located on teh top section of the oven and when turned on applies direct heat to the food just from the top. If your oven doesn't have a broiler setting, then go ahead and bake the koobideh kebab at 450F, rotating halfway through.
What temp for broiling ?
Hi there, broiling is done at the highest temp but typically ovens have a setting called “Broil.” If your oven does not have a broiler setting, cook it on 450F
So good! I didn’t have skewers so I just put it on a rack placed on a tray And came out so good, thank you ! Just hard to make the Kabob Shape without the skewers so some of mine were thin and they were a bit overcooked but Still good.
That’s amazing Tim! Glad to hear you enjoyed the recipe. The skewer really helps cooks the meat from the inside without overcooking.
So good! I didn’t have skewers so I just put it on a rack placed on a tray And came out so good, thank you ! Just hard to make the Kabob Shape without the skewers so some of mine were thin and they were a bit overcooked but Still good.
That’s great to hear, Tim.