Kabob Koobideh (Persian Grilled Kebabs)
Kabob Koobideh is a traditional Persian grilled dish featuring marinated ground meat expertly formed onto skewers for cooking over charcoal.
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Instructions
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Preheat a charcoal or gas grill to medium-high (450°F).
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Puree onion in a food processor until juicy.
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Strain pureed onion through a fine-mesh sieve, pressing out and reserving the juice.
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Combine onion puree, ground beef, salt, and pepper in a bowl. Knead the mixture for 10 minutes until it forms a smooth paste.
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Refrigerate the mixture for 60 minutes.
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Divide the meat mixture into 4 equal portions.
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Dampen hands with reserved onion juice, then press one meat portion onto a wide metal skewer.
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Stretch and squeeze the meat along the skewer to form a 6- to 7-inch long, 1/4-inch thick kebab, ensuring it is firmly attached.
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Create 1-inch indentations along the kebab with fingers; repeat for remaining portions.
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In a small saucepan, melt butter with onion juice, lemon, and salt over medium-low heat for basting.
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Grill kebabs over medium-high heat for 5 to 8 minutes total, flipping every 30 seconds, until seared and cooked through.
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Shortly before removing, brush kebabs with basting liquid, then serve immediately.