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Persian Koobideh Kabobs

August 30, 2015

Koobideh (pronounced Co-Bee-Duh) is a Persian style kabob traditionally spiced and grilled in a hot coal oven. It is one of my all time favorite kabobs made either with lamb or beef And is served with a delicious yogurt sauce, naan (flat bread) and saffron infused rice. 

 

My beautiful, talented, baking queen friend Sana, helped perfect my recipe to make a no fail, flavor packed, Persian Kabob. It's a definite favorite in our home even with my picky eater! 

 

Sorry there are no step by step pictures because it's literally a one bowl mix and bake. :) 

 

Ingredients:

1 lb Ground Chuck

2 Cloves of Garlic (Grated)

1/2 Lemon (Juiced)

1/2 Lg Red Onion (Grated)

2 Tbsp Cilantro (Chopped)

2 Tbsp Mint (Chopped)

1 Egg

3 Tbsp Bread Crumbs

Salt/Pepper (To Taste)

1/2 tsp Ground Cayenne

1/2 tsp Ground Turmeric

1 tsp Ground Cumin

1/2 tsp Ground Coriander

1 tsp Sumac 

 

Method:

-Mix all the ingredients well and shape them into long logs on a flattened skewer or by themselves. 

-If you measure 1/4 cup each, of the meat mixture, you will get about 10 uniform kabobs.

-Place them on a greased baking sheet, then with your pinky finger, make imprints to give the kabob ridges. 

-Grill or bake them on 400 degrees Fahrenheit for 5 minutes on each side then broil them for an additional 4 minutes per side. 

-Serve them along side my yummy gluten/sesame free hummus, grilled/roasted veggies and some saffron rice!

 

 

Left overs? Turn them into lunch the next day by making a koobideh wrap! 

 

Be sure to check out recipe printables at the bottom of each blog post. Happy eating :) 

 

 

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