Kabab koobideh

Kabab koobideh, over Sangak flatbread, with onion, bitter orange, and grilled tomato

Kabab koobideh (Persian: کباب کوبیده‎‎) or kūbide (Persian: کوبیده‎‎) is a Iranian meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.

Etymology

Kabab means "cooking on fire" and koobideh or koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and smashed with a wooden mallet. It is cooked on a "seekh" (سیخ), Persian for skewer.

Preparation and cooking

Lamb or beef (precisely 20% fat, 80% meat) is minced twice for a finer consistency. Salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice is squeezed out and saved for later) and one egg yolk per pound of meat are added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least four hours or overnight.

Kabab koobideh is grilled on skewers, traditionally over hot coal, and is served with Polo (Persian Rice pilaf with oil, salt and saffron), accompanied by grilled tomatoes and onions. Sumac is usually served as a tableside garnishing spice.

Chicken kabab koobideh is made using chives or green onions, parsley, salt and pepper–no turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf).

Gallery

Kabab Koobideh
Kabab Koobideh dish in Isfahan  Kabab Koobideh, Bonabi style  Raw home-made Kabab Koobideh (not cooked yet)  Kabab Koobideh and Tomato grilling over Barbecue grill

See also

• Adana kebabı
• Ćevapi
• Chelow kabab
• Kabab barg
• az:Lülə kabab (Azerbaijani)

References

• Kabab Koobideh (Persian Minced Meat Kebab)
• Kabab Koobideh (Ground Beef Persian Kabab)