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Authentic Persian Koobideh Kabobs Recipe

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★★★★★

4.5 from 100 reviews

Authentic Persian Koobideh Kabobs are juicy, flavorful ground beef skewers infused with aromatic spices, sumac, and saffron. These kabobs are traditionally grilled over high heat charcoal or broiled to create a tender, succulent dish with a mahogany crust, perfect for a delicious Middle Eastern meal.

Ingredients

Scale

Meat Mixture

  • 1 kg ground beef (80/20 lean-to-fat ratio)
  • 2 large yellow onions (grated and squeezed dry)
  • 2 tbsp ground sumac
  • 1 tsp ground turmeric
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper

Saffron Butter Glaze

  • 1/2 tsp saffron threads
  • 2 tbsp hot water
  • 50g unsalted butter

Instructions

  1. Prepare the onions: Grate the yellow onions finely using a box grater or food processor. Then press the grated onions aggressively in a fine-mesh strainer or cheesecloth to remove all excess liquid, leaving only a dry pulp.
  2. Mix the meat ingredients: In a large chilled mixing bowl, combine the cold ground beef, dried onion pulp, sumac, turmeric, kosher salt, and cracked black pepper thoroughly.
  3. Knead the mixture: Vigorously knead the meat mixture for 10 minutes. This develops the myosin proteins, creating a ‘cold emulsion’ that helps the meat bind to the skewers, making the mixture pale and tacky.
  4. Chill the meat: Cover the bowl with the meat mixture and refrigerate for at least 1 hour to allow the fats to firm up, which improves texture and binding during grilling.
  5. Prepare saffron butter glaze: Bloom the saffron threads in 2 tablespoons of hot water to release flavor and color, then stir in the melted unsalted butter to create a fragrant basting glaze.
  6. Shape the kabobs: Divide the meat into 8 to 10 equal-sized balls. Using wet hands, mold each ball onto wide, flat stainless steel skewers, making signature indentations along the length to help even cooking.
  7. Grill the kabobs: Grill the kabobs over high heat using charcoal (Mangal) or under a high-heat broiler for 8 to 10 minutes, turning the skewers every minute to cook evenly. During the last 2 minutes, baste frequently with the saffron butter glaze until a mahogany-colored crust forms.

Notes

  • Use cold meat and chill the mixture to ensure it adheres well to the skewers without falling apart.
  • Wet your hands when shaping kabobs to prevent sticking.
  • If charcoal grilling is unavailable, a broiler can be an effective alternative to achieve high heat.
  • Sumac adds a tangy flavor characteristic of Persian cuisine; do not omit.
  • Ensure onions are thoroughly dried to avoid excess moisture which can prevent good binding.

Keywords: Persian Koobideh, Kabobs, Grilled Meat, Middle Eastern Recipe, Ground Beef Skewers, Saffron Butter, Sumac Seasoning

Find it online: https://foodbylina.com/authentic-persian-koobideh-kabobs-recipe/