Beef and Lamb Kabob (Koobideh)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
8 mins
-
Total Time
28 mins
-
Servings
8 skewers
-
Calories
236 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Persian, Iranian
Beef and Lamb Kabob (Koobideh)
Description
Beef and Lamb Kabob (Koobideh) uses a mixture of lean ground beef and lamb combined with finely grated onions that are drained to remove excess moisture, ensuring the meat holds together well on skewers. Garlic and parsley add depth, while kosher salt, pepper, turmeric, and paprika contribute nuanced seasoning. Optional toppings like ground sumac, lemon juice, and toum garlic spread provide acidity and brightness to the rich meat.
The meat is shaped onto skewers, then grilled over medium heat to achieve a browned crust while maintaining a juicy interior. The texture is firm but tender, thanks to the balance of meat fat and lean content. Pressing the meat firmly around the skewer helps it retain shape during cooking.
Koobideh is often served hot with accompaniments like rice or flatbreads. Sprinkling sumac and squeezing lemon over just-cooked kabobs enhances their flavor complexity. The recipe includes tips on handling the meat mixture to prevent it from falling apart, such as chilling before skewering if needed.
Ingredients
- 1 medium onion peeled and grated (red or white)
- 1 lb ground lamb lean
- 1 lb ground beef 90/10 mix, lean
- 4 cloves garlic peeled and finely chopped
- 2 tbsp parsley finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Turmeric ground
- 1 tsp paprika
- sumac optional, ground
- 1 lemon (optional)
- toum garlic spread (optional)
Instructions
- Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
- Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
- Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
Broiler Method
- If you use skewers they need to be all metal, otherwise make the kabobs into long rolls and place them on a broiler rack lined pan to catch the juices. Move the oven rack to the second highest setting from the top. Broil the kabobs until browned, about 6-7 minutes on each side.
Notes
- Grate onions finely and drain excess juice to help the meat mixture bind better.
- If the meat mixture feels too soft to shape, refrigerate it around 20 minutes before molding onto skewers.
- Hold an oval shape of meat in one hand and pierce through with the skewer, then shape around using your thumb and index finger for a traditional look.
- Consider serving with toum garlic spread or a squeeze of lemon to complement the grilled flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8skewers
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 374mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
