Best Fat Ratio Beef for Koobideh

G oobideh kabob is a Persian recipe featuring skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a quick, easy meal!

Koobideh Kabob

This type of kabab hails is very popular in Farsi cuisine, and the proper noun is pronounced koo-bi-twenty-four hour period.

It's made from a mixture of footing lamb, beef, or chicken and is often mixed with different spices, fresh chopped parsley, and onions.

grilled beef and lamb skewers on a table with bowls of side dishes

With lovely caramelization and charred season from the grill, these meat skewers are certain to become a new favorite.

How to make beef and lamb kabobs

Just mix together all of the ingredients and class around the skewers. And so, grill for a few minutes on each side and enjoy!

You lot tin eat the kabob correct off the skewer, or wrap information technology in a warm pita or barbari staff of life with some toum, a tangy garlic sauce.

Serve the koobideh kabob with shirazi salad or Persian saffron rice to arrive a complete meal.

meat on flat skewers next to fresh mint leaves and a whole lime

Ingredient Notes and Substitutions

Annotation: This is just a partial listing of ingredients. For the full ingredient list, run into the recipe card at the bottom of this mail service.

Ground meat - For all-time results, use an even mixture of lamb and beefiness that's fresh instead of previously frozen. I similar to use a 90/10 alloy for the footing beef, as a higher fat content will cause the meat to fall off the skewer when grilled.
Onion - It'south important to grate the onion, not just die it. This gives you all the flavour without large pieces in the mixture that will bear on how well it molds to the skewer. Once grated, be sure to remove the excess liquid with a sieve.
Sumac - This spice has a tangy lemony flavor without the full tartness of actual lemon juice. It'due south commonly sprinkled over Persian kabobs and rice, but you can easily leave information technology out if yous're unable to detect it.
Lemon - Over again, completely optional in this dish, merely it tin help balance the richness from the lamb meat.

Recipe Video: How to Grill Meat Skewers

Scroll downwards to the recipe menu at the bottom of this post and you can watch the dish being made from start to stop!

Mix the ingredients: Combine all of the ingredients in a large bowl and mix with a spatula or your hands until well combined. Don't worry most overworking information technology, since it will hold its shape better the closer it is to a dough consistency.
Class the kabobs: Next, moisture your hands with water or leftover onion juice and class the meat mixture around the skewer. This works best when the mixture is cold, so identify the bowl in the fridge for well-nigh 20 minutes if it won't hold it's shape.
Grill the meat: Identify the skewers on a well oiled grill and cook until browned on both sides. These cook pretty fast, so keep a shut eye on them or the meat will dry out out if overcooked.
Remainder and serve: Allow the meat to balance for a few minutes, so the juices can redistribute throughout. Then, add a sprinkle of sumac or a clasp of lemon if you lot'd like before serving.

Koobideh kabobs in the foreground and bowls of rice and salad in the background

Recipe notes

Apply flat kebab skewers - These work much better for this Persian kabob recipe than the thin, round kind. Non only exercise they provide more than surface area for the meat to stick to, but the heated metallic helps melt the meat from the inside likewise. Plus, the food doesn't spin around when it's fourth dimension to flip them.
Brand ahead - If needed, you lot tin form the kabob on the skewer and refrigerate for a few hours in accelerate. Place the skewers over the sides of a sheet pan or baking dish and then the meat doesn't touch the bottom, then cover tightly with plastic wrap before placing in the refrigerator.
Storage - Wrap grilled koobideh kabob in foil or place in an closed container earlier storing in the refrigerator. They should stay fresh for up to 4 days.
Reheating - For best results, add together a splash of water to an oven safe dish and place the kabobs inside. And then, encompass with foil and heat in the oven until warmed through. Or, cover and reheat in the microwave over rice since the steam from the rice volition proceed the meat from drying information technology out.

ane medium onion peeled and grated (blood-red or white)
one lb lean ground lamb
1 lb lean basis beef (ninety/10 mix)
iv cloves garlic peeled and finely chopped
2 tablespoon parsley finely chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon footing turmeric
1 teaspoon paprika
ground sumac (optional)
1 lemon (optional)
toum garlic spread (optional)

Grate the onion (See Note ane) and place onion in a sieve prepare over a bowl to drain. Press and clasp out all the excess water. Discard onion juice or relieve for soup or other utilize.
In a bowl add together the basis beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Split up meat mixture evenly into eighths and grade the meat onto 8 skewers, molding and flattening meat around skewer with wet easily to make each kebab virtually eight" long (Run into Note 2). For a traditional look, gently printing meat between thumb and index finger once meat is on skewer (meet photos). If not using skewers, shape meat into eight viii" hot dog/sausage shapes. Set kabobs aside.
Clean your grill and heat to 350°F. Oil your grill then these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
Let meat to remainder for 3-v minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.

Broiler Method

If you utilise skewers they need to exist all metal, otherwise make the kabobs into long rolls and place them on a broiler rack lined pan to take hold of the juices. Move the oven rack to the 2nd highest setting from the top. Broil the kabobs until browned, virtually vi-vii minutes on each side.

I apply a four sided cheese grater placed in a bowl to catch all the juice.
If the meat mixture is room temperature the meat sometimes does not hold information technology's shape. If so, air-condition 20 minutes to business firm upwardly and so mold on to skewers. To form meat around skewer, I concord an oval shape of the meat in my paw and with other hand slowly pierce the meat through with skewer. Using my thumb and index finger, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 8" long (encounter photos).
I like to spread Toum Garlic Spread on peak as well (see recipe).

*The information shown below is an estimate provided by an online nutrition calculator. It should non be considered a substitute for a professional nutritionist's advice.

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Source: https://silkroadrecipes.com/kabab-koobideh-beef-and-lamb-kabobs/

Best Fat Ratio Beef for Koobideh