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- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This information is per serving.
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.
- 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)
Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).
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.
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.
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.
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