Kabab Kubideh Recepie

 Kabab koobideh or Kobide is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions.

Preparation And Cooking :

Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion, and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.

Kabab koobideh is grilled on broad, flat skewers, traditionally over hot coals, and is served with chelow (plain white rice with oil, salt, and saffron), accompanied by grilled tomatoes and onions. Sumac is usually done as a tableside garnishing spice.

Chicken kabab koobideh is made using chives or green onions, parsley, salt, and pepper. It is served over polow, plain white rice, and a grilled tomato.



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