Kabab koobideh recipe

Kobideh Kebab is one of the most popular kebabs in Iran and has been registered as an Iranian national dish.

This dish is usually prepared with minced meat, onions, and various spices. Of course, this kebab is also made with minced chicken.

joojeh kabab recipe | Persian Saffron Chicken Kebab

joojeh kabab or Jujeh kabob is one of the most famous and delicious Iranian kebabs prepared with various recipes.

Kebab Kobideh is very popular among Iranians, and for this reason, it is used in many different gatherings for receptions.

This food is usually served in two ways. We can serve the Kebab Kobideh with Sangak bread or hot lavash bread, or with Iranian rice.

Kabab koobideh recipe

Kobideh Kebab is one of the most popular kebabs in Iran and has been registered as an Iranian national dish.

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Course Dinner, Lunch, Main Course

Cuisine Iran

Servings 4

Calories 450 kcal

Ingredients

  

• 500 grams beef (85% lean)
• 500 grams lamb (80% lean)
• 2 medium onions
• 1 tbsp salt
• 4 tbsp Brewed saffron
• ½ tsp ground black pepper
• ¼ cup butter
• 4 tomatoes

Instructions

 

• First, we put the mutton with the beef in the meat grinder and grind it once until they are completely combined and homogeneous.
• At this stage, we put the minced meat in a large bowl. Then, in a separate bowl, grate the onions with a medium grater and take the excess water completely, then pour the onion juice into a small bowl and set aside.
• At this stage, put the grated onion in the refrigerator for 15 minutes to remove its acidic state, then add it to the bowl containing the minced meat.
• Now add two tablespoons of brewed saffron with salt and black pepper to the onion and minced meat mixture.
• We have to knead the ingredients in the bowl by hand for 10 to 15 minutes to make the mixture cohesive and sticky.
• After kneading the mixture, cover the bowl with cellophane and refrigerate for 2 hours to rest. After 2 hours, take the bowl out of the refrigerator.
• Now, we roll about 100 to 120 grams of meat in our hands. Then we put the skewer in the middle of it and spread the meat on the skewer with our other hand.
• After we have spread the meat completely on the skewer, we create a design on the meat with our fingers.
• At this stage, light the charcoal inside the brazier, then gently place the skewers on it. Rotate the kebabs continuously every 15 to 30 seconds to cook evenly.
• Meanwhile, place the tomatoes on the grill to grill. In addition to tomatoes, we can also use mushrooms, green peppers, etc.
• After the kebabs are cooked, melt the butter on the steamer using the Ben Marie method, then mix with the remaining brewed saffron. Now rub the saffron and butter mixture on the kebabs with a brush.
• In the end, put the shredded kebab and grilled tomatoes on a plate, then serve to your taste with Sangak bread or Iranian rice.

Keyword kabab

Tips on Preparing Kabab koobideh

Do not wash the meat!

If you wash the meat before mincing, it loses its stickiness. For this reason, great chefs recommend that you do not wash the meat before mincing in any way to have a better quality kebab.

Thanks To: Chishi.ir