Kebab Koobideh
Koobideh is the most popular kebab in Iran and is eaten at celebrations, restaurants and from street carts across the country. The name means pounded — referring to the technique of working the meat until tacky.
Iran's king of kebabs — minced lamb and beef mixed with grated onion and spices, moulded onto flat skewers and grilled over charcoal until slightly charred and juicy. The backbone of Persian cuisine.
Ingredients
Method
Combine both minces with grated onion (squeeze out all liquid), spices and baking soda.
Knead together firmly for 5 minutes until the mixture becomes tacky and cohesive.
Refrigerate 1 hour minimum.
Mould mixture around flat metal skewers in long sausage shapes, pressing firmly.
Grill over very hot charcoal, turning every 90 seconds, for 10-12 minutes total.
Serve over saffron rice with grilled tomatoes and fresh herbs.
Squeezing out the onion juice is essential — excess moisture prevents the mixture from adhering to the skewers and causes the kebab to fall off during cooking.
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