Kebab Koobideh | The Curry Man

What’s Kebab Koobideh?

Kebab Koobideh (pronounced koo-bee-deh) is a Persian minced meat kebab, often made with lamb, beef, or a mix of the 2. The title “koobideh” comes from the Persian phrase koobidan, that means “to pound” or “to beat,” referring to the standard manner of getting ready the meat by pounding it with a mallet to attain the proper texture.

I recommend kneading the meat because it’s simpler and does the identical job.

Is that this the one option to make Kebab Koobideh?

No. There are a lot of recipes for kebab koobideh which you can also make merely with simply meat, salt, pepper can chopped onion. My recipe has a number of extra elements however the magic actually lies in the way in which the meat is ready, formed and grilled.

I clarify the standard option to do all that within the recipe card under however right here I’ve cooked my kebab koobideh utilizing my Doori tandoor and kebab moulds. They we’re out of this world scrumptious!

Not like many kebabs that use chunks of marinated meat, Koobideh is all about floor meat seasoned with onion, salt, and pepper. Some recipes, like mine, add turmeric, saffron, or sumac, however the core seasoning stays easy.

When cooked correctly, Koobideh is smoky, juicy, and tender, with a touch of char from the grill. This recipe will present you will get the identical wonderful outcomes utilizing different tools too.

Elements

Recent elements are key to getting the perfect flavour from this kebab koobideh recipe. You’ll discover the elements listed under, whereas the exact quantities are offered within the recipe card on the finish of the web page. For easy cooking and the perfect end result, it’s a good suggestion to have every part measured and ready earlier than you start.

Directions

Beneath, you’ll see step-by-step images to information you thru the recipe. On the backside of the web page, you’ll additionally discover the total recipe card, which incorporates the whole checklist of elements and written directions in a straightforward, printable format.

1. Step 1: Finely grate the onions and place on a clear material

2. Step 2: Squeeze out the surplus liquid. This step is significant! An excessive amount of onion juice will weaken the meat combination. You should utilize the onion juice to baste the meat on the finish of cooking.

3. Step 3: Mix all the elements collectively apart from the ghee/butter and onion juice which you’ll use later for basting.

4. Step 4: Combine vigorously by hand for no less than 10 minutes till the combination is sticky and cohesive. That is what helps the kebabs cling to the skewers.

5. Step 5: You possibly can go straight to cooking or for greatest outcomes, permit the meat to marinated in an hermetic container for a number of hours or over evening

6. Step 6: The standard option to skewer the meat is to squeeze it on together with your hand. This may be tough for inexperienced persons. The skewer on the countertop was ready utilizing a kebab mould.

7. Step 7: Utilizing a kebab mould is an efficient option to kind the kebabs on the skewer. Particularly for inexperienced persons.

8. Step 8: Simply place the meat and skewer within the mould and press it down.

9. Step 9: If cooking in a tandoor, it’s a good suggestion to stay a potato on the finish of the skewer to cease the meat from sliding off into the hearth. This is not wanted if cooking over coals in your barbecue.

10. Step 10: Prepare dinner the kebabs for about 10 minutes or till cooked via. You should definitely baste them with melted ghee/butter and onion juice. This course of is defined intimately within the recipe card under.

11. Step 11: The smoky flavour from the charcoal is an actual bonus and to not be missed.

12. Step 12: When cooked via, switch the kebabs to a clear floor to relaxation for a couple of minutes earlier than serving.

11. Step 11: Serve with grilled tomatoes, chillies and saffron rice and/or flatbreads. Salad greens and sauces are additionally superb with the kebabs.

Variations

You’ll love these smoky, charred kebabs simply because the recipe. Following are a number of common variations although.

• Easy: Season the meat with salt and pepper and blend in some chopped onion. That is kebab koobidey in its simplist kind.
• Rooster: Strive making kebab koobideh with rooster. When doing this, I like to recommend including a number of tablespoons of rendered lamb or beef fats to make them further juicy.
• Oven or Range: Though these kebabs are greatest cooked over fireplace, you may kind the meat into sausage shapes and both fry them in a bit of oil over a medium-high heat or in an oven set to 200°C/400°F for 20 to half-hour or till cooked via.

Serving Measurement (Serves 6)

This recipe is written for six parts, excellent for feeding a household or ensuring there are leftovers prepared for later. Recent meals takes a bit of effort, so why not get the reward of a second meal? Should you want fewer servings, simply halve the recipe, or scale it up. Adapt it to suit your wants.

Observe: Dietary data offered within the recipe card under is a tough information solely. Values can differ relying on the precise elements and portions you employ.

Storage and Reheating Kebab Koobideh

Like most kebabs, Kebab Koobideh is greatest loved recent off the grill. However if you happen to’ve made an excessive amount of (which isn’t a foul factor!), right here’s the best way to retailer it:

Fridge:
Retailer cooked Kebab Koobideh in an hermetic container within the fridge for as much as 3 days. Ensure they’ve cooled utterly earlier than sealing to keep away from condensation.

Freezing:
Wrap cooked kebabs individually in foil or cling movie, then place in freezer luggage. They’ll maintain for as much as 2 months. Uncooked Koobideh combination will also be frozen, nevertheless it’s greatest formed onto skewers after thawing.

Reheating:
Reheat gently in a coated pan over low warmth, within the oven at 160°C (320°F), or on a grill for a fast re-char. Keep away from microwaving as it could possibly dry them out.

Professional Suggestions!

·  Knead Till Sticky:
Don’t skimp on kneading. The extra you combine, the stickier the meat turns into, which is important for it to cling to the skewer.

·  Squeeze the Onions:
Onion flavour is significant, however onion juice is your enemy. Squeeze exhausting and discard the liquid.

·  Hold Arms Moist:
When shaping, dipping your palms in chilly water helps forestall sticking and tearing.

·  Scorching Coals, Fast Cooking:
Koobideh is skinny, so it wants intense direct warmth for a brief interval. Don’t prepare dinner it low and sluggish or it is going to dry out.

·  Serve Instantly:
Kebabs style greatest when eaten straight from the grill. Put together sides forward of time so every part’s prepared.

FAQ

Yield: 6

Kebab Koobideh

You possibly can prepare dinner kebab koobidey in a tandoor oven, over sizzling coals on a barbecue, in your oven or a frying pan. This recipe is scrumptious nevertheless you determine to prepare dinner it!

Prep Time
quarter-hour

Prepare dinner Time
quarter-hour

Extra Time
half-hour

Complete Time
1 hour

Elements

• 450g (1 lb.) minced (floor) lamb
• 450g (1 lb.) minced (floor) beef
• 2 medium onions, grated
• 4 garlic cloves, minced or grated
• 1 tbsp pul biber
• 1 tsp sumac
• 1 tbsp dried crimson chilli flakes
• A pinch saffron
• 1 tbsp heat water
• 1 tbsp butter or ghee
• 2 tsp salt
• 2 tsp black pepper

Directions

1. Mix all the elements collectively apart from the ghee/butter and onion juice which you’ll use later for basting.
2. Knead this meat combination on a countertop for about 5 minutes to interrupt the meat down in order that it’s finely minced.
3. You possibly can go straight to cooking or for greatest outcomes, permit the meat to marinated in an hermetic container for a number of hours or over evening.
4. When able to prepare dinner, mild one charcoal lighter basket of charcoal and when it’s going properly, pour all of the charcoal into your tandoor oven or barbecue.
5. TO COOK IN A TANDOOR
6. You need your tandoor to be as sizzling as you will get it. Be certain that you meat is chilly from the fridge and squeeze it onto the skewers together with your hand. For further safety, you possibly can place a potato on the finish of the skewer to avoid wasting the kebab if it slides.
7. Prepare dinner for about 10 minutes or till the kebab koobideh is cooked via and charred in locations. You should definitely baste the kebabs with sizzling melted ghee/butter and onion juice a number of occasions within the final minutes of cooking.
8. When cooked to your liking, switch the kebabs to a clear floor and let the stand for a couple of minutes earlier than sliding off the skewers to serve.
9. TO COOK ON YOUR BBQ
   Be certain that you meat is chilly from the fridge and squeeze it onto the skewers together with your hand. Your coals are prepared when it’s uncomfortably sizzling to carry your hand two inches above cooking peak for longer than two seconds.
10. Place the kebabs over the recent coals and permit to sear on the underside for a couple of minutes. Then flip the kebabs over to prepare dinner the opposite aspect.
11. Proceed turning till the meat is cooked via and charred in locations. You should definitely baste the kebabs occasionally with the melted butter/ghee and onion juice.
12. Switch to a clear floor to relaxation for a couple of minutes earlier than serving.

Beneficial Merchandise

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Diet Info:

Yield:

6

Serving Measurement:

1

Quantity Per Serving:

Energy: 470Complete Fats: 31gSaturated Fats: 13gTrans Fats: 1gUnsaturated Fats: 14gLdl cholesterol: 146mgSodium: 953mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 42g

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