Time 4h45m Number Of Ingredients 4 Steps:
Grate onions using a food processor. Place the onion mixture into a blender and puree until smooth, about 2 minutes.* Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice. Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture. Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it. Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn’t be sticking to your hands. Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours. Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling. The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix. Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat. Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill. Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess. Also using two fingers softly squeeze down the skewer leaving ridges. Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there. Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer. As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer. Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.
Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold meat mixture onto the skewers. Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Time 23m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Drain the juice from the grated onion very well. Mix all ingredients well; cover and refrigerate overnight. Divide the meat into 10-12 portions. Press each portion around long metal skewers and shape evenly (you’re looking for a sausage shape). Place the skewers a few inches away from the grill coals. Turn frequently to brown and then cook each side for a few minutes.
Number Of Ingredients 7 Steps:
The most important step for making kabab koubideh is preparing the meat. to have a great and fancy kabab koubide you better use a mixture of lamb and beef. This way you would not have dry or too fatty meat and it will be much more consistent. You need to balance the amount of fat of the meat. chop beef and lamb and if you want you can add some fat to it. The right time to add the spices and condiments is right before you mince the meat. It causes the better flavor of the meat. Thus, add the back pepper, paprika, sumac and salt to the mixture of meat and fat. Remember to add much salt. Koobide needs to be salty, so do not worry about the amount of salt you add and be a little inconsiderable. Wash the onions, peel them and grate them into very small pieces. Better you minced them to have them mashed. In case the pieces are not small, the texture of the kebab will be unpleasant. So this step can play a significant role in your well-cooked kebab. Be cautious with it. After the onions are minced or grated, discard the juice and set it aside (you will need it later). The grated or mashed onions should be out of juice when you add them to the minced meat. because it will ruin the consistency of the kebab and the content won’t be sticky enough to stick to the skewer and then will fall apart. Mince the meat mixture 2or 3 times with the mincing machine. Then add the minced onions to the ground meat and knead as much as you can. The more you knead the more consistent and sticky the content will be. After kneading well, mince the content one more time with the mincing machine. Pack the content in a container with a lid and refrigerate it for 3 hours. Discard the content from the refrigerator and knead it again. Prepare the stainless skewers because it is the time to make the kababs ready for the charcoal heat. Make the charcoal grill using hot coals or you can use a gas grill instead (preheat it). Put the onions juice at hand too. Make your hand wet by the onion juice and pick a fistful meat ball and squeeze it from the top of the skewer to the bottom. Cover the skewer with the minced meat. Squeeze the starting and ending points of the kabab in order to stick it to the skewer well. Let your fingers leave their prints on the meat. Because it will help the better cooking. Be careful that the coals be even in the grill. When the flame has been reduced, leave the skewers on it and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent the burning of a single side. When kababs are ready put the skewers into the tomatoes and grill them too. Whilst you want to serve kababs, melt some butter and grease them with it. it will enhance the flavor and looks of the koobides. Have fun with this delicious Persian kabab.
More about “kabob koobideh persian ground meat kabobs recipes”
Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold meat mixture onto the skewers. Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
