Persian beef kebabs with saffron rice(kabab koobideh)
Home is where the Kabob is.
Persian beef kebab or kūbide, is an Iranian meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions. kūbide, refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone and smashed with a wooden mallet. It is cooked on a “seekh” (سیخ), Persian for skewer.
- 700 g ground beef
- 400g ground lamb
- 2 onions, grated
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ cup butter, melted (for brushing over the kabobs after grilling)
FOR THE GRILLED VEGETABLE
- 5 ripe tomatoes
Drain the juice from the grated onion very well.
Mix all ingredients well cover and refrigerate overnight.
Divide the meat into 10-12 balls.
Get one of the balls of meat in the palm of your hand, place the skewer on top of it and squeeze the meat around the skewer. Once you make sure that meat is not going to fall off, start squeezing it from top to bottom and cover the middle section of the skewer. Leave the top and bottom of the skewer clear. Wet your fingers with the tap water and keep squeezing and spreading the meat evenly around the skewer. The meat should be about ½ inch thick all around the skewer.
Place the skewers a few inches away from the grill coals.
Turn frequently to brown and then cook each side for a few minutes.
Brush melted butter over the kabobs.
*For best results the meat should be fresh (not previously frozen) and at room temperature.
*If you’re grilling vegetables it is always better to skewer them separate from the kabobs. I use thinner skewers for the vegetables.