Ingredients for Kabob koobideh
- 500 g ground lamb or beef (or a mix of both)
- 1 large Onion
- 1 Egg (optional)
- 1 teaspoon Turmeric
- 1-2 pinches Saffron
- Salt and Pepper to taste
- Sumac (Optional)
Cooking Instructions for making Kabob koobideh
Prepare the Meat Mixture:
– In a large bowl, combine the ground meat with grated onion, egg, turmeric,
salt, and pepper.
– Infuse the mixture with the magic of saffron by adding the soaked saffron
threads and a bit of the soaking water.
– Knead the ingredients until you achieve a smooth, well-blended consistency.
Shape the Skewers:
– Take a handful of the saffron-infused meat mixture and mold it around flat
metal skewers, creating elongated, sausage-like shapes with an even meat
distribution.
Grilling:
– Preheat your grill to medium-high heat.
– Place the skewers on the grill, turning them occasionally to achieve a
beautiful, caramelized char on all sides.
– Grill until the kabobs are fully cooked, reaching an internal temperature of at
least 160°F (71°C).
Serving:
– Once cooked to perfection, remove the skewers from the grill.
– For an extra burst of flavor, sprinkle sumac over the kabobs (optional).
– Serve your Saffron-infused Kabob Koobideh with fragrant saffron rice,
grilled tomatoes, and a side of fresh herbs like mint and parsley.
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