Koobideh Kebab
Ground meat pounded smooth with grated onion until sticky enough to hold onto a flat skewer, then grilled over high heat — the onion's moisture must be squeezed out first, or the mixture won't hold together.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g ground beef or lamb (about 20% fat)
- 1 large onion, grated and squeezed very dry
- 1 tsp baking soda
- 1 tsp turmeric
- Salt and black pepper
- 2 tbsp melted butter, for basting
- Wide, flat metal skewers
- Grilled tomatoes and flatbread, to serve
- Sumac, to garnish
Steps
- Grate the onion, then squeeze it firmly in a cloth or your hands to remove as much liquid as possible — excess moisture is the main reason koobideh falls apart.
- Combine the ground meat, squeezed onion, baking soda, turmeric, salt, and pepper in a bowl.
- Knead the mixture vigorously with your hands for 10-15 minutes, as if kneading dough, until it becomes smooth, cohesive, and slightly sticky.
- Wet your hands and mold portions of the mixture onto wide, flat skewers, pressing and shaping into long, thin logs that grip the skewer tightly.
- Grill over high heat (charcoal is traditional), turning occasionally and basting with melted butter, until cooked through and browned, about 10-12 minutes.
- Serve with grilled tomatoes, flatbread, and a sprinkle of sumac.