Persian Kebob Koobideh | How to make Persian Kebob Koobideh

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By Pushpita Aheibam
Created on 7th Jun 2016
  • Persian Kebob Koobideh, How to make Persian Kebob Koobideh
Persian Kebob Koobidehby Pushpita Aheibam
  • Persian Kebob Koobideh | How to make Persian Kebob Koobideh (4 likes)

  • 1 review
    Rate It!
  • By Pushpita Aheibam
    Created on 7th Jun 2016

About Persian Kebob Koobideh

Persian Kebob/Kabab Koobideh recipe as a tasty and light Iftar/Eftar recipe option, is a popular kebob on the streets of Iran with grilled tomatoes and slices of onions served with Sangak or Lavash in a wrap or roll form. Koobideh is usually served with Persian steamed rice.

Persian Kebob Koobideh is an authentic dish which is perfect to serve on all occasions. The Persian Kebob Koobideh is delicious and has an amazing aroma. Persian Kebob Koobideh by Pushpita Aheibam will help you to prepare the perfect Persian Kebob Koobideh in your kitchen at home. Persian Kebob Koobideh needs few minutes for the preparation and 170 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Persian Kebob Koobideh. This makes it easy to learn how to make the delicious Persian Kebob Koobideh. In case you have any questions on how to make the Persian Kebob Koobideh you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pushpita Aheibam. Persian Kebob Koobideh will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time23 / 4Hours
  • Serves2People
Persian Kebob Koobideh

Ingredients to make Persian Kebob Koobideh

  • 250 gm freshly ground Goat Meat/Mutton (or even lamb or beef)
  • 1 medium Onion, chopped and blended to a smooth paste
  • 1 large Garlic Clove
  • 1 small Egg Yolk, separate the yolk and beat it well
  • 1/2 tsp turmeric powder
  • 1/2 tsp Sumac or Advieh powder (substitute with garam masala powder if you have none)
  • Salt for seasoning
  • 1/4 tsp Back Pepper powder
  • 1 Tbsp Olive oil or Melted Butter for basting

How to make Persian Kebob Koobideh

  1. Place the meat in a mixing bowl and keep aside. In a fine mess strainer squeeze out the juice of the onion paste. Add and mix well the leftover dry paste with the meat.
  2. Now add all the spices and beaten egg yolk and knead until the mixture becomes non-sticky and leaves the side of the bowl. Cling wrap or store in an air-tight container and refrigerate for atleast 2 hours.
  3. Soak 2-3 Bamboo skewers in water 20 mins prior to end of marinating time or you ready 2 large flat metal skewers (an inch wide).
  4. Remove the marinated meat from the refrigerator and divide the mixture into 2 or 3 parts, shape each round.
  5. Heat a flat non-stick pan or grill pan on medium prior to shaping the kebabs
  6. Take one ball of meat mixture in your wet or oil-greased palm, place the skewer on the middle of the skewer.
  7. Start folding the kebob flat by opening and closing the fingers and pressing gently with your thumb from the middle to form a half inch thick and flat kebob around the skewer.
  8. With the help of you thumb and index finger make some indentations with an inch gap between each mark.
  9. Now grease the pan lightly with some olive oil or melted butter and place each skewer with some gap between each skewer. Grill them properly on all four sides.(since the kebabs are not so thick do not overcook as they tend to dry)
  10. Once done brush some melted butter and serve hot the kebabs hot with some Saffron or plain Polo rice along with sliced onions, roasted tomatoes and Bell pepper.
  11. You can sprinkle some sumac on the kebobs and rice before eating.
My Tip: Make use of fresh meats for firm and soft Kebob Koobidehs.

Reviews for Persian Kebob Koobideh (1)

Andrea Srivastavaa year ago
so yummy!
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