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. :)
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)
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
-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 :)