Kabab koobideh


Kabab koobideh or kūbide is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions.

Etymology

Koobideh comes from the Persian word کوبیدن meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone and smashed with a wooden mallet. It is cooked on a seekh, Persian for 'skewer'.

Preparation and cooking

Lamb or beef is minced twice for finer consistency. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.
Kabab koobideh is grilled on skewers, traditionally over hot coals, and is served with polo, 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.

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