Best 3 Kabab Kubideh Persian Grilled Ground Meat Recipes
Kabab kubideh (Persian grilled ground meat) is a flavorful dish originating from Iran. Its popularity has spread worldwide, captivating taste buds with its juicy texture and tantalizing aroma. Consisting of minced beef or lamb mixed with spices, herbs, and onion, kabab kubideh is traditionally cooked on skewers over hot coals or charcoal. This article will present you with the best recipe to create this delectable dish, exploring the ingredients, techniques, and secrets to achieving the perfect balance of flavors and textures that make kabab kubideh an unforgettable culinary experience.
Let's cook with our recipes!
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT
Delicious served with hot rice. This recipe works better if you use flattened skewers so that the meat doesn't roll when you turn it. Overnight chilling not included in preparation time. Use a spacer between the grill grates and the skewers to prevent meat sticking or spray the grates liberally with cooking spray before heating the grill.
Provided by Molly53
Categories Onions
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Drain the juice from the grated onion very well.
- Mix all ingredients well; cover and refrigerate overnight.
- Divide the meat into 10-12 portions.
- Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
- Place the skewers a few inches away from the grill coals.
- Turn frequently to brown and then cook each side for a few minutes.
Nutrition Facts : Calories 95, Fat 5.8, SaturatedFat 2.3, Cholesterol 25.7, Sodium 235.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.6, Protein 7.5
TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)
When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors.
Provided by Ohmikeghod
Categories Southwest Asia (middle East)
Time 50m
Yield 4 kabobs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel onion, grate in food processor (or by hand, but it can get messy and teary).
- drain juice from onion - place onion into mixing bowl.
- Add all the other ingredients. mix well.
- divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
- grill the meat until done over medium heat.
- Serve over rice.
Tips:
- Use high-quality ground meat: The quality of the meat you use will greatly affect the taste of your kabab kubideh. Look for ground meat that is fresh, lean, and has a good amount of fat (at least 15%).
- Season the meat well: Kabab kubideh is traditionally seasoned with a combination of salt, pepper, onion, garlic, and parsley. You can also add other spices, such as cumin, coriander, or paprika, to taste.
- Mix the meat thoroughly: Once you've seasoned the meat, mix it thoroughly until it is evenly combined. This will help to ensure that the kabab kubideh is cooked evenly.
- Form the kabab kubideh into skewers: Traditionally, kabab kubideh is formed into long, thin skewers. You can also use a kabab maker to form the meat into patties.
- Grill the kabab kubideh over high heat: Kabab kubideh is best grilled over high heat. This will help to sear the meat and give it a nice char.
- Serve the kabab kubideh immediately: Kabab kubideh is best served hot off the grill. You can serve it with a variety of sides, such as rice, grilled vegetables, or yogurt sauce.
Conclusion:
Kabab kubideh is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular street food in Iran and is also served in many restaurants around the world. With its simple ingredients and easy-to-follow instructions, kabab kubideh is a great dish for beginner and experienced cooks alike. So next time you're looking for a new and exciting dish to try, give kabab kubideh a try!
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