Persian Beef and Lamb Kabobs Kabob Koobideh Recipe

Recipe By Slurrp

Persian Beef and Lamb Kabobs, also known as Kabob Koobideh, are a popular and delicious dish in Persian cuisine. These kabobs are made with a mixture of ground beef and lamb, seasoned with a blend of spices and herbs. The meat is then shaped into long, thin cylinders and grilled to perfection. The result is a juicy and flavorful kabob that is perfect for serving with rice, salad, and bread. Whether you're grilling for a crowd or just for yourself, these kabobs are sure to be a hit!

4.7
23 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
30m.total
15m.Prep
Persian Beef and Lamb Kabobs Kabob Koobideh
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Ingredients for Persian Beef and Lamb Kabobs Kabob Koobideh Recipe

  • 0.13 pound Ground Beef
  • 0.13 pound Ground Lamb
  • 0.13 Small Onion, Grated
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Paprika
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as required Skewers, Soaked In Water If Wooden
  • as needed Oil For Grilling

Directions: Persian Beef And Lamb Kabobs Kabob Koobideh Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine the ground beef and lamb with grated onion, minced garlic, turmeric, paprika, cumin, salt, and pepper.
  • STEP 2.Mix well until all the ingredients are evenly incorporated.
  • STEP 3.Take a handful of the meat mixture and shape it into a long, thin cylinder around a skewer.
  • STEP 4.Repeat with the remaining meat mixture and skewers.
  • STEP 5.Preheat the grill to medium-high heat and lightly oil the grates.
  • STEP 6.Grill the kabobs for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred.
  • STEP 7.Remove the kabobs from the grill and let them rest for a few minutes before serving.
  • STEP 8.Serve the Persian Beef and Lamb Kabobs with rice, salad, and bread for a complete meal.

Cooking Tips

  • To prevent the meat from sticking to the skewers, you can soak the skewers in water for about 30 minutes before using.
  • For extra flavor, you can marinate the meat mixture in the refrigerator for a few hours or overnight before shaping and grilling the kabobs.
  • If you don't have a grill, you can also cook the kabobs on a stovetop grill pan or under the broiler in the oven.

Storage and Serving

  • Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, you can grill the kabobs for a few minutes until heated through or microwave them for a quick meal.
  • Serve the kabobs with a side of yogurt sauce, pickles, and fresh herbs for added flavor.
Nutrition
value
186
calories per serving
11 g Fat21 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    21g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    21g
  • Fiber
    1g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    3mg
  • Vitamin A
    132mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    193mg
  • Selenium
    11mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp