Kebab koobideh or Persian Mince kebab

This is my other halfs favorite kebab. He’s got it down to a fine art after many experiments, all of which were delicious in their own way but he tells me its about how well it keeps it’s shape on the skewer! I will get to that later! I just eat them but thought I would share his recipe with you.

Kebab koobideh is made with minced meat. Either lamb, beef or chicken which ever is your preference. We use beef because we eat so much lamb and chicken and beef  makes a change. Koobideh is famous in Iran and there are variations such as adding chopped parsley. This is the basic recipe but enjoy experimenting.

~~KEBAB KOOBIDEH~~

~INGREDIENTS~ ( serves 2)

  • 1 lb minced meat
  • 1 onion grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoons of sumac
  • 1/4 teaspoon of turmeric

~METHOD~

  1. Get your charcoal ready about 30 mins before you plan to cook.
  2. Take the minced meat, add the grated onion and all the ingredients  and mash it with your hands for several minutes until it becomes a paste.
  3. Leave in the bowl for about 10 -15 minutes so that it becomes warm and this will make it easier to form around the skewers.
  4. After 15 minutes or so, make several balls with the meat paste and roll into sausage like shapes about 6 inches long.
  5. Using the flat sword like skewers, form the meat paste around onto the skewer and then leave in the fridge for 15 minutes to cool and set around the skewer.
  6. Use this time to prepare a baste of  2 tablespoons of melted butter with 1/2 cup of lime or lemon juice and a pinch of salt.
  7. Now your ready to grill. Place the skewers approx 3-4 inches over the coals and grill for about 5 minutes each side and don’t forget to baste!
  8. Remove from the skewer onto a dish and sprinkle with sumac just before serving.

Serve with saffron rice, flat bread, herbs and or salad and of course mast or natural yoghurt.

~Nooshi joonet ~

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Joojeh Kebab or Persian Chicken kebab

Chicken is relatively inexpensive at the moment with many of the larger supermarkets offering bargain packs.  I usually stock up when they offer these bargain packs and freeze for later use and some how we ended up with a freezer full of chicken!

Chicken is light on the stomach, packed with protein, easy to prepare and cook and great for the bbq! Of all the different ways to use Chicken in Persian cooking , Joojeh kebab is one of my personal favorites.

There are a number of ways to make the marinade. This is my favorite but alternatively you could omit the olive oil and add mast or natural yoghurt. Another variation…some people add a teaspoon or two of turmeric.

~~JOOJEH KEBAB~~


~Preparation~

  • Make sure you marinade the chicken for at least a few hours before. I often leave mine over night.
  • It’s important when cooking chicken on the bbq to get the coals good and hot to avoid undercooked meat and food poisoning ! Be sure to leave your coals until they are red, this can take up to 30 mins or more.
  • Make sure you thoroughly cook the chicken.

~Ingredients for the marinade~

  • Liquid saffron ( use 1/2 teaspoon of saffron, grind and add half a small cup of water)
  • Salt and pepper
  • 1 onion roughly sliced
  • 3 tablespoons of Olive oil

~Method~

  1. Roughly chop the onion. Your going to discard it later so don’t worry about it too much.
  2. Make the liquid saffron
  3. Cut the chicken into bbq size chunks and flatten.
  4. Combine all the ingredients and leave to marinade over night for maximum flavour.
  5. When your ready to bbq, place the chicken onto the skewer and grill each side until golden. Dont forget to baste with the marinade juices.

Serve with saffron rice and a nice fresh green salad.

Nooshi joonet …. Enjoy 🙂

Kebab: The national dish of Iran

Today was perfect for cooking kebab:  Cuts of meat, placed onto skewers and roasted over open charcoal . The warmth of the sun, the smell of summer and a vodka or two…..!

The word ‘kebab’ is originally PERSIAN …. of course it is, that’s why Persian kebab is the best you will ever taste! It’s history apparently goes back to the middle ages when Persian warriors roasted meat over an open fire on their swords! Although now there are many varieties of ‘kebab’ from almost every corner of the globe you care to think of. However I have never tasted any better than Persian kebab, be it chicken, lamb, beef or koobideh (minced meat ).

The secret to an excellent kebab is the marinade. For an authentic  taste of ‘Persia’ you will need to marinade your meat for at least a few hours but over night is preferable. The second important factor is the cut of meat.

~~KEBAB KOOBIDEH~~

~Recipe for Koobideh ~

  • 450 gr’s ground beef or lamb ( a little fatty)
  • 1/2 teaspoon of salt
  • 1/2  teaspoon of pepper
  • 1/3 teaspoon of turmeric
  • 1 onion grated

~Method~

  1. Combine all the ingredients in a large mixing bowl and knead until all the ingredients adhere.
  2. Allow to sit for at least a few hours.
  3. Wet your hands and divide the mixture into 4 balls and roll into a sausage shape.
  4. Mould this onto a thick flat skewer ( available at almost all Iranian grocery stores)
  5. Cook for about 4-5  minutes over well prepared glowing charcoals on a supporting arrangement as above ….. you will need to have started the charcoals about 30 minutes before.
  6. Baste with melted butter and lime juice and turn frequently until the meat is seared ( cooked on the outside).
  7. Before serving, remove from the skewers onto a serving dish, sprinkle with sumac and lime juice.

Serve with saffron rice, herbs, mast o masir or mast o khiar and grilled tomatoes.

~~LAMB KEBAB~~

~Ingredients ~

  • 450 gr’s of lamb steak or tenderloin trimmed and cut into 2” cubes
  • 1 large onion
  • 1 tablespoon of lime juice
  • salt and pepper
  • 1 tablespoon of natural yoghurt

~Method~

  1. Combine all the ingredients and marinade for at least 8 hours but preferably over night. Keep in the fridge.
  2. To cook,  thread onto wide flat skewers leaving a small gap in between each piece of meat and roast over well prepared charcoals for about 4-5 minutes each side until seared but remaining tender on the inside.
  3. Baste with a mixture of melted butter, saffron and  lime juice.
  4. immediately before serving, remove from the skewer onto a dish, sprinkle with sumac and lime juice.

Serve with saffron rice, grilled tomatoes, Herbs, mast o khiar or mast o musir ~Nooshi joonet~ Enjoy~

Persian Lamb Kebab

Persian Kebabs are well known for being the most delicious kebabs and that’s all down to the marinade. You can use veal, beef , or chicken and this is the recipe for one of two marinades we use. The other marinade uses mast or natural yoghurt rather than zafaran. Both are divine.

Serves 2

Ingredients for the marinade :

  • 500 gr’s Lamb
  • 1/2 teaspoon  of zafaran
  • 2 Onions
  • 1 desert spoon of Lime juice
  • salt and pepper

Method:

  1. Wash, trim and cut  the lamb into large cubes
  2. Place the meat into a bowl
  3. Roughly chop the onion into quarters
  4. Pour on the zafaran and mix it well
  5. Add salt and pepper, lime juice
  6. Leave in the fridge to marinate for at least an hour before grilling
  7. Put the meat onto skewers and grill or BBQ until brown

Serve with zafaran rice and salad or Salad Shirazi, mast or natural yoghurt and sabzi khordan

Nooshi joonet. Enjoy