Photograph of the finished Kabab koobideh

Middle East · Kebab thịt bằm Koobideh

Kabab koobideh

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 12.7 oz
  • Photograph of Beef Beef 12.7 oz
  • Photograph of Onion Onion 2
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Unsalted butter Unsalted butter 1.4 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Basmati rice Basmati rice 12.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Finely grate the onions, squeeze out the excess water, then mix with the ground lamb and beef, salt, and pepper.
  2. 2 Knead and pound the meat mixture for 10 minutes until it becomes very sticky and pliable, then refrigerate for 30 minutes.
  3. 3 Steep saffron stigmas in 2 tablespoons of warm water, then mix with melted unsalted butter to make a glaze.
  4. 4 Shape the meat around a flat skewer, press the grooves with your finger, then grill over charcoal for 8 minutes, turning regularly and brushing with saffron butter.
  5. 5 Grill the tomatoes on the side for 5 minutes, then serve the kebab with basmati rice cooked for 20 minutes.

With an appliance

  • Oven 56 min

    Replace step 4: place the skewers on the racks of the oven at 240 degrees for 9 minutes, rotate the tray after 5 minutes, and brush with saffron butter at the last minute; the meat will cook evenly, without needing to be turned constantly, but it will lack the smoky charcoal flavor.

Start cooking