Kabab Koobideh - Iranian Grilled Ground Meat Skewers

Ingredients

• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 large onion, grated 1 large onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, grated onion, minced garlic, turmeric, sumac, cumin, salt, black pepper, cinnamon, cardamom, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into equal portions and shape each portion into a long, cylindrical shape around the soaked skewers. Press the meat mixture firmly to ensure it sticks to the skewers.
3. 3.
   Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the kababs are cooked through and slightly charred on the outside.
4. 4.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
5. 5.
   Serve the Kabab Koobideh with saffron rice, grilled vegetables, and a side of yogurt or cucumber salad.

Treat your ingredients with care...

• Ground meat — Use freshly ground meat for the best texture and flavor.
• Grated onion — Squeeze out any excess moisture from the grated onion before adding it to the meat mixture to prevent the kababs from becoming too wet.
• Sumac — Sumac adds a tangy flavor to the kababs. If you can't find sumac, you can substitute it with a squeeze of lemon juice.

Tips & Tricks

• Soak the skewers in water before grilling to prevent them from burning.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from splintering.
• For extra flavor, marinate the meat mixture overnight in the refrigerator before shaping it onto the skewers.
• Serve the Kabab Koobideh with a squeeze of fresh lemon juice for a burst of acidity.
• If grilling is not an option, you can also cook the kababs on a stovetop grill pan or under the broiler.

Serving advice

Serve the Kabab Koobideh hot off the grill, accompanied by saffron rice, grilled vegetables, and a dollop of yogurt or a refreshing cucumber salad. Garnish with fresh herbs like parsley or mint for an added touch of freshness.

Presentation advice

Arrange the Kabab Koobideh skewers on a platter, allowing the charred exterior to be visible. Serve with a side of saffron rice and grilled vegetables, creating an enticing display of colors and flavors.