Saed News: Kebab Koobideh is one of the most traditional Iranian dishes, and it's hard to find someone who doesn't love this delicious kebab. To see the complete, step-by-step tutorial on how to make restaurant-style Kebab Koobideh, stay with us.
According to Saed News' culinary service, Kebab Koobideh is one of the most famous and traditional Iranian dishes, also known as a dish for special occasions. The history of Kebab Koobideh dates back to the Qajar period, making it one of the oldest Iranian dishes. Kebab Koobideh is highly popular among Iranians, which is why it is often served at both celebratory and mournful gatherings. Due to its popularity, Kebab Koobideh is prepared in various versions, such as pan-fried Kebab Koobideh, chicken Kebab Koobideh, soy-based Kebab Koobideh, and more, catering to all tastes and preferences.
Making Traditional Iranian Kebab Koobideh at Home in a Restaurant Style is easier than you might think! Here's how to make it, so you can enjoy the same delicious kebab you would typically pay a lot for at a restaurant:
1 kg Ground Beef (or a mix of beef and lamb for extra flavor)
1 large Onion (grated or finely chopped)
1 tsp Turmeric
1 tsp Ground Pepper
1 tbsp Salt
1/2 tsp Baking Soda (to make the kebab tender)
1/4 cup Fresh Parsley (optional for extra flavor)
1/4 cup Rice Flour or Breadcrumbs (optional, to help bind the mixture)
Prepare the Onion:
Grate the onion and squeeze out the excess water. This step is essential, as the excess water can make the meat too soft and hard to handle. The onion provides flavor and moisture to the kebab mix.
Mix the Meat and Spices:
In a large mixing bowl, combine the ground meat with the grated onion, turmeric, pepper, salt, and baking soda. Use your hands to mix everything thoroughly. The more you knead the mixture, the better the kebab will turn out – it should feel like a smooth paste.
Rest the Mixture:
Once the meat mixture is well-mixed, cover the bowl and let it rest for at least 30 minutes. This helps the flavors to blend and the meat to firm up.
Prepare the Skewers:
If using metal skewers, lightly grease them with oil. This prevents the kebab from sticking to the skewer. If using wooden skewers, soak them in water for 30 minutes before use.
Shape the Kebab:
Take a handful of the meat mixture and mold it onto the skewer, pressing it tightly and evenly around the skewer. The kebab should be about 1 inch wide and 4–5 inches long. Make sure the meat sticks firmly to the skewer.
Grill the Kebab:
Preheat your grill or BBQ to medium-high heat. Place the skewers on the grill, and cook for about 10–15 minutes on each side, until the kebabs are browned and fully cooked. You can also cook them in a hot skillet or under a broiler.
Serve:
Serve your Kebab Koobideh with Persian rice (with saffron if you like) and grilled tomatoes. You can also add naan or flatbread on the side, along with fresh herbs (like basil and parsley), and a wedge of lemon for extra zest.
Bind the Meat Well: Kneading the meat mixture well will ensure a smoother texture and a more cohesive kebab.
Use a Little Baking Soda: It helps the kebab become tender and juicy.
Don’t Overcook: Overcooking will dry out the kebabs, so make sure they are tender but cooked through.
Grill Over Charcoal: If you have access to a charcoal grill, it’ll give your kebabs that authentic smoky flavor.
Enjoy making your delicious Kebab Koobideh at home! It's a wonderful dish that brings a taste of Iran right to your kitchen.
