This Easy Persian Koobideh Kabob is a tasty treat made with ground beef or lamb mixed with onions and spices. It’s grilled to perfection on skewers and is super juicy!
These kabobs are perfect for a fun barbecue or a cozy dinner. I love serving them with fluffy rice or warm bread—it’s hard not to grab a few extra pieces! 😄
Key Ingredients & Substitutions
Ground Beef or Lamb: Use 80% lean ground beef for juicy kabobs. If you’re looking for something leaner, turkey works too, but it may be drier. Ground lamb is traditional and brings fantastic flavor.
Onion: Finely grating or processing the onion adds moisture and flavor. If you’re sensitive to onion, try using shallots, or even some grated zucchini for a twist.
Turmeric: This gives the kabobs a warm color. If you don’t have turmeric, paprika can be a milder substitute, though it’ll change the flavor slightly.
Saffron: A pinch adds a luxurious aroma and color to the rice. If saffron is too pricey, try a small amount of turmeric or omit it altogether.
How Do You Ensure Your Kabobs Stay on the Skewers?
Shaping meat on skewers can be tricky! Here are some tips:
- Wet your hands with water or oil to prevent the meat from sticking while shaping it onto the skewers.
- Press the meat firmly around the skewer, forming a uniform shape to avoid falling apart during grilling.
- Make sure the skewers are placed in the center of the meat to keep them balanced while cooking.
What’s the Best Way to Grill the Kabobs for Juiciness?
To achieve juicy kabobs, follow these steps:
- Preheat the grill or broiler to medium-high heat. This ensures a nice sear.
- Oil your grill grates lightly. This helps prevent sticking and makes for easier flipping.
- Grill the kabobs evenly on all sides, turning them every 2-3 minutes. Cooking times may vary, but they should be golden brown.
With these tips, your Persian Koobideh Kabobs will be delicious and satisfying!
Easy Persian Koobideh Kabobs Recipe
Ingredients You’ll Need:
For the Kabobs:
- 1 lb ground beef (or ground lamb), preferably 80% lean
- 1 medium onion, finely grated or processed
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon vegetable oil (for grilling)
- Skewers (metal or soaked wooden skewers)
For Serving:
- 2 cups basmati rice
- A pinch of saffron, soaked in 2 tablespoons hot water
- Grilled tomatoes, onions, and peppers
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time, plus at least 1 hour for the meat mixture to chill, and around 15 minutes for cooking the kabobs and rice. So, you can enjoy this delicious meal in about 1 hour and 45 minutes!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the basmati rice several times until the water runs clear. This helps remove extra starch so your rice will be fluffy. Soak the rice in cold water for 30 minutes, then bring a large pot of water to a boil. Add a pinch of salt and parboil the rice for about 6-8 minutes, until slightly tender. Drain the rice and set it aside for later.
2. Mix the Meat:
In a bowl, combine the ground beef (or lamb) with the finely grated onion, turmeric, salt, black pepper, and optional spices like cumin and cinnamon. Knead the mixture well for about 5-10 minutes. This step is essential because it makes the meat sticky and helps the kabobs stay together!
3. Refrigerate the Mixture:
Cover the meat mixture with plastic wrap and refrigerate for at least 1 hour. This will help firm it up, making it easier to shape onto the skewers.
4. Preheat the Grill:
While your meat is chilling, preheat your grill or broiler to medium-high heat. Make sure it’s hot and ready for grilling those kabobs!
5. Shape the Kabobs:
Once the meat has chilled, divide it into equal portions. Take each portion and shape it onto a flat metal skewer, gently pressing and smoothing the meat into long sausage shapes about 6-8 inches long. Make sure they’re evenly shaped so they cook well.
6. Oil the Grill:
Lightly oil the grill grates or brush the kabobs with a little vegetable oil to prevent them from sticking.
7. Grill the Kabobs:
Place the kabobs on the grill and cook over medium-high heat, turning them every 2-3 minutes. Grill until they are evenly browned and cooked through, which usually takes about 8-10 minutes.
8. Prepare the Saffron Rice:
While the kabobs are grilling, take the soaked saffron water and mix it with some of the parboiled rice in a small bowl. This will give your rice a beautiful color and flavor. Set it aside for serving.
9. Finish Cooking the Rice:
Once the kabobs are done, steam the remainder of the rice in a pot with some butter or oil over low heat until fully cooked and fluffy.
10. Grill the Vegetables:
Don’t forget to grill your tomatoes, onion slices, and peppers! Place them on the grill until they are lightly charred and softened.
11. Serve It Up:
Finally, plate the koobideh kabobs alongside fluffy basmati rice. Top the rice with the saffron-colored rice, and add the grilled vegetables and fresh mint leaves for garnish.
Enjoy your juicy, flavorful Persian Koobideh Kabobs with rice and veggies! It’s a delicious treat that’s sure to impress! 😋
FAQ for Easy Persian Koobideh Kabobs
Can I Use Different Types of Meat for This Recipe?
Absolutely! Ground lamb is traditional for koobideh kabobs and adds a rich flavor. You can also use chicken or turkey if you’re looking for a leaner option. Just keep in mind that cooking times may vary slightly.
Can I Prepare the Meat Mixture in Advance?
Yes! You can prepare the meat mixture a day in advance. Just cover it tightly and refrigerate. This allows the flavors to meld together beautifully. When you’re ready to cook, shape the kabobs and proceed with grilling.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use a microwave, but they might not be as crispy.
What Should I Serve with Koobideh Kabobs?
These kabobs pair wonderfully with basmati rice, especially when topped with saffron. You can also serve them with grilled vegetables, fresh salads, or a side of creamy yogurt sauce to balance the flavors. Fresh herbs like mint or parsley also add a nice touch!
