Kabab Koobideh

2013-07-02
Kabab Koobideh
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  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

    271
  • Total Fat

    9.6g
  • Saturated Fat

    3.3g
  • Cholesterol

    143mg
  • Sodium

    398mg
  • Total Carbohydrates

    9.9g
  • Dietary Fiber

    2.6g
  • Protein

    34.9g
  • Vitamin A

    1%
  • Vitamin C

    53%
  • Calcium

    2%
  • Iron

    27%
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This recipe for kabab koobideh was submitted by Farhood Zafari from iranchef.

Farhood has contributed several recipes to this site including kebab recipes as well as other Middle Eastern recipes and delicacies.

If you don’t have the wide skewers that are called for, note that there are also instructions for broiling the meat mixture in an oven.

Kabab Koobideh

gluten free labeldiabetic recipe

Ingredients

  • 1 pound ground lamb or beef (500 grams)
  • 2 large onions, grated
  • 1 large egg, beaten
  • 4 medium tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sumac (optional)

Method

Step 1

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Step 2

Press the meat around long, thick metal skewers and shape evenly. (See the image above). Thread whole tomatoes on another skewer. Barbecue each side for about five minutes, turning frequently.

Step 3

If skewers are not available or barbecuing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled (broiled) at a high temperature in the oven. The oven should be pre-heated and the kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on the rice or bread.

Note:
For those of us unfamiliar with some of the terms, Chelow is simply white rice. Polow is more of a rice pilaf, and is usually cooked with vegetables, herbs, or meat.

This wonderful kabab recipe is great for those needing to follow a gluten free diet. It is also one of our diabetic recipes, as it fits in well with that diet too.

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If you like kabab koobideh and other Middle Eastern recipes, have a look at our recipe for falafel.





Kabab Koobideh



diabetic recipe

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on July 10, 2013

    Another Kabab Koobideh

    by farhad
     
    1 pound ground meat (beef, lamb, or chicken)
    1/2 onion (finely diced)
    Some parsley leaves (finely chopped)
    1/2 teaspoon salt (if you like salty, add a little more)
    1/2 tablespoon turmeric powder
    1 egg
    A few dashes of black pepper powder
    Some cooking oil (for brushing purposes)
     
    Put the meat, egg, turmeric powder, and salt into a food processor and blend quickly. Transfer the meat to a bowl and mix well with the diced onion and chopped parsley. Chill the meat in the refrigerator for at least 30 minutes (this is to make sure that it’s easier to thread the meat onto the skewers).
     
    Fire up your grill and thread the meat onto regular metal skewers or flat metal skewers (preferred). Brush the kabob with some oil and grill until they are cooked. Serve hot.
     
    Cook’s Notes:
    I used 4 boneless, skinless chicken thighs for my creation.

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