Kebab Koobideh ( Persian Ground Meat Kebabs)

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This blog post has been created in partnership with Gangwal Naturals. But all the thoughts and opinions expressed in this blog are my own.

Persian cuisine, also known as Iranian cuisine, is ancient, rich and one of the world's finest. From savory stews to succulent grilled meats and luscious desserts, the gastronomy celebrates taste and traditions that have been lovingly passed down through generations.

Kabab Koobideh, or Persian Ground Meat Kebabs, a signature of the Persian cuisine is cherished for its exquisite flavors and has become an integral part of the country's culinary landscape. These Kebabs are extremely moist, juicy, flavourful, practically melts in your mouth and are easier to make at home than you might think!

WHAT IS KOOBIDEH?

Kabab Koobideh is a traditional Persian dish that is made with ground lamb, ground beef, or a blend of both, seasoned with onions, salt and pepper. The word “koobideh” is derived from the Iranian term for “to beat,” referring to the way in which the meat is prepared.
The meat mixture is kneaded until smooth, molded around flat metal skewers, and then grilled over charcoal for a smoky flavor.

THE LEGACY OF SAFFRON IN PERSIAN CUISINE

Saffron is a prized treasure in the Persian culinary world weaving its golden magic into every dish and elevating them to culinary masterpieces.

For this recipe, I have used saffron from Gangwal Naturals. Gangwal Naturals is the perfect choice for those who want to indulge in the rich and luxurious flavor of this prized spice. They offer the highest quality saffron that is 100% natural without any artificial colors or preservatives. Each thread of saffron provides a vibrant red hue, an exquisite aroma and a delectable taste that is second to none.

If you love Kebabs, you can give these recipes a try, too:

• Huli Huli Chicken Skewers
• Thai Chicken Satay Skewers with Peanut Sauce
• Greek Chicken Souvlaki
• Bang Bang Chicken Skewers
• Mediterranean Chicken Kebabs with Turmeric Rice

What can these Koobideh Kebabs be paired with?

Serve the kebabs fresh off the grill with the Persian Saffron rice, grilled tomatoes and peppers.

How to Store and Reheat the Extras?

These Kebabs taste best fresh right off the grill or oven. But if you have any leftovers, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to three days. When you're ready to enjoy them again, simply reheat them in a preheated oven at 350°F for 10-15 minutes or until heated through.

TIPS FOR MAKING THE BEST KEBAB KOOBIDEH

Getting the hang of making beautiful Koobideh comes with practice! The most important thing is, that it doesn’t fall off the skewers, which can be prevented with a few tricks that I have shared below:

• Good quality ground beef is important when making these Kebabs. Use beef that is 80% lean and 20% fat. The fat in the beef helps the meat stick together onto the skewers and ensures juicy succulent kebabs.
• Onions have a lot of moisture in them and will cause the kebabs to fall off the skewers. So, it is crucial that you squeeze as much liquid from them as you can.
• When it comes to making Koobideh, kneading is the most important aspect. The ground beef and the other ingredients must be kneaded together to form a cohesive mixture that properly sticks to the skewers and holds its shape while grilling.

If you make this recipe, I would love to know how they turned out! Please let me know by leaving a comment below.

Kebab Koobideh (Persian Ground Meat Kebabs)
Author: Happily Cooking
Preparation Time: 20min
Cooking time: 60min
Yields: 4 servings
Calories per serving: 470kcal

Ingredients:

For the Kebab Koobideh
• 900 gm ground beef, 80% lean and 20% fat
• 1 large white onion, peeled
• 3 garlic cloves, minced
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder
• 1 teaspoon paprika powder
• 1 pinch of saffron ( 1/4 teaspoon)
• 4 large Roma tomatoes, for serving
• Sweet peppers, for serving

For the Saffron Rice
• 2 cups Basmati rice
• 4 cups water
• 2 teaspoons salt
• 1 pinch saffron

Instructions:

1. For the Saffron Rice, grind the saffron threads using a mortar and pestle or crush them in a small bowl with the back of a spoon. Add the warm water and let it sit for at least 15 minutes to release its golden color and distinctive flavor. Set this aside. This saffron water will be used in the Saffron Rice and the Kebab Koobideh as well.
2. Rinse the rice thoroughly and soak in water for some time.
3. Bring a pot of water to boil. Then, drain the water from the soaked rice, and pour the rice and salt into the boiling water. Cook until the rice is cooked and becomes soft and fluffy but not mushy.
4. In another bowl, take 1/2 cup of the cooked rice from the pot and add the reserved saffron water. Gently mix together making sure the rice doesn't break.
5. Now we will make the Kebab Koobideh, grate the onion using a grater and squeeze out as much water as you can.
6. In a large bowl, combine the ground beef, grated onion, minced garlic, salt, pepper, turmeric and paprika powder. Knead the mixture for 5 minutes until the mixture becomes slightly sticky. You will notice the meat releasing the fat and that’s a sign that you kneaded enough.
7. Cover the bowl and place it in the fridge for at least 2 hours. This causes the meat to firm up a little, which makes it easier to work with later.
8. In a small frying pan, melt the butter and then add the infused saffron ( that we used previously used for the Saffron Rice). Set aside for later.
9. Take out the marinated meat from the refrigerator. With a portion of meat in one hand, press the thin edge of a skewer into the meat and shape it uniformly around the middle section of the skewer. Continue shaping the meat into kebabs approximately 7 to 8 inches long and ⅔ inch thick. Using your thumb and index finger, mark indentations about an inch apart, along the length of the kebabs.
10. Start grilling the vegetables before meat kabobs. Rub the Roma tomatoes and the peppers with oil and grill them to your preferred doneness.
11. Arrange the skewers on the grill (without the grate), spacing them apart and positioned about 3 to 4 inches directly over the glowing coals. Make sure that the kabobs do not touch the grill and are cooked with direct heat from the grill.
12. Within seconds of arranging the skewers on the grill, start flipping them in the same order as they were placed. Flip them before they cook too much on one side, or the meat on the other side will fall off. Once the other side is also cooked slightly, turn them over, basting the skewers in between.
13. When the kebabs are almost cooked through, brush the saffron butter on both sides.
14. Plate up the grilled Koobideh kebabs with the prepared Saffron Rice, the grilled vegetables and sliced onions.
15. Enjoy!