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    Kebab Koobideh

    Iran - Kebab Koobideh

    Overview:

    • Course/Drink: Main Course

    Kebab Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kebabs you can find on the streets of Iran. This Kebab is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks scattered in any given recreation park.

    Traditionally Kebab Koobideh is served with hot Persian Steamed Rice tossed with cubes of butter (room temperature) and sprinkled with Sumac. The drink of choice is usually Doogh(Persian Yogurt Drink) sprinkled with dried Persian Kakooti (an herb with a taste similar to Greek oregano or thyme that grows wild in the foothills of some areas of Iran). Persians love their CheloKebab (Rice and Kebab) with slices of raw onions (red or white) and fresh herbs (Sabzi Khordan). The golden beauties on the top right corner are pieces of  TahDig which is the beloved crispy Lavash bread toasted in the bottom of the pot of Persian Rice.

    Ingredients:

    • 1 ½ pounds ground beef (80-85% lean)
    • 1 pound ground lamb (80-85% lean)
    • 1 ½ medium yellow onions, quartered
    • 3 garlic cloves, peeled and minced
    • 1 egg
    • 1 tsp salt
    • 1 tsp sumac (sold at the Middle Eastern markets)
    • ½ tsp ground black pepper
    • ½ tsp turmeric powder
    • ¼ cup butter, melted (for brushing over the Kebabs after grilling)
    • FOR THE GRILLED VEGETABLES
    • 4 ripe but firm Roma tomatoes
    • 1 large green bell pepper, stem removed, deseeded and quartered
    • Olive oil to brush the vegetables with before grilling

    Serves for 4 Persons

    How to Cook :

    1- You will need ten 1-inch metal skewers.

    2- For best results the meat should be fresh (not previously frozen) and at room temperature.

    3- Finely chop the onion pieces in a food processor until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice.

    4- Add the remaining onion pulp to a medium bowl.

    5- Add the ground beef and lamb, minced garlic, salt, spices and egg to the bowl. Knead all of the ingredients for several minutes until the mixture is paste like and sticks together without falling apart.

    6- Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when you are making the Kebabs.

    7- Divide the meat into 10 equal balls.

    8- 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.

     

     

    9- Set the skewer gently on a shallow baking sheet with sides, so the meat does not touch the floor of the baking sheet. Continue making the rest of the Kebabs. At this point the uncooked Kebabs can sit over the counter while you get the grill ready.

    10- To Grill Kebab Koobideh: You will need two square metal pipes that you will place parallel to each other on top and bottom of the cooking grate of your grill lengthwise. The top pipe is for placing the tip of the skewers and the bottom one is for the handles. This is so the skewers are raised and the meat does not touch the hot grate, otherwise it will stick and fall right off.

     

    11- The coals are ready when they are gray and covered with ash.

     

     

    12- If you’re grilling vegetables it is always better to skewer them separate from the Kebabs. I use thinner skewers for the vegetables because if the skewers are too wide the turgid vegetables such as green peppers will tear and fall apart.

    13- The vegetables take longer to grill than the meat, so if the space is limited, grill the vegetables first and keep them warm under an aluminum foil. If there is enough grilling surface start grilling the veggies first and halfway through grilling, start the Kebabs.

    14- Place as many Kebab skewers as you can fit on the grill, leave some space between them. As soon as you are done arranging all the skewers, start turning the first skewer and keep turning the rest in the order that you have placed them on the grill. The reason for this quick turning is to cook both sides of the Kebabs for a short time so the meat cooks and firms up all around and does not fall off the skewer. Do not overcook the Kebabs because they are thin and tend to dry out. Turn the Kebabs again until you get the doneness you desire. The Kebabs should have a nice grilled color on the outside and no longer pink inside, but still very juicy.

    15- When the Kebabs are ready, remove them from the heat and into a container lined with a large aluminum foil. Keep the Kebabs covered with the foil until ready to serve.

    16- To serve, use a piece of flat bread (Sangak, soft lavash, or pita bread) larger than the palm of your hand. Start at the end with handle, grab the Kebab and slide it off the skewer onto the serving platter. This is the easiest and safest way to pull the Kebabs off the skewer. The flavorful Kebab juices make the bread so delicious that everyone will want a piece.

    17- Brush melted butter over the Kebabs.

    18- Enjoy Kebab Koobideh with Persian rice that has been tossed with cubed softened butter and a sprinkle of sumac. Serve it with a side of grilled vegetables, a slice of raw red or white onion and Sabzi Khordan (fresh herbs). The drink of choice is usually Doogh (Persian yogurt drink)

     

     

    Notes & Recommendations:

     This Kebab is equally delicious served with grilled vegetables over Sangak or Lavash, which are both Persian flat breads.


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    The word Persia gives the image of a magical and mysterious land of far away and long ago, of ancient monuments and beautiful works of art – carpets, tiles, fine ceramics and miniatures. It also reminds us of legendary and tragic love stories and epic poems about great wars. And Persia is indeed a world ancient and contemporary, a bridge between heaven and earth. We want to show you around. Discover things to do on your next trip to Iran and plan a trip of your lifetime. Yes, it is that easy! This website gives you the tools to plan your trip to Iran: detailed information on destinations; inspiring ideas on what to see and do in each city; where to stay; where to eat; travel guides and let’s say everything you need so you can dream up a trip to Iran.

    Patrimonito

    This workshop is designed according to the UNESCO World Heritage Education Programme in order to give young people a chance to voice their concerns and to become involved in the protection of our common cultural and natural heritage. It seeks to encourage and enable tomorrow’s decision-makers to participate in heritage conservation and to respond to the continuing threats facing our World Heritage. The idea of involving young people in World Heritage preservation and promotion came as a response to Article 27 of the Convention Concerning the Protection of the World Cultural and Natural Heritage (World Heritage Convention). Furthermore, Patrimonito means 'small heritage' in Spanish and the character represents a young heritage guardian. Patrimonito has been widely adopted as the international mascot of the World Heritage Education Programme.
    Date: 29th December
    Number of trainees: 7
    Duration: 3 hours

    The workshop of "Patrimonito" was held on 29th of December. Participants arrived around 10:30 and they were welcomed by hot chocolate and Persian cup cakes. After a little introduction by trainers and trainees, the process started by making two groups and letting them choose a name for their group, each group was accompanied by a mentor then each group was given some images of world heritage sites in Iran and some descriptions, each group was asked to match images and descriptions, the mentor was guiding them throughout the activity. All trainees were participating actively and trying to remember their experiences about their travels to these places. When they were done with the activity, the mentors started giving the answers and a brief explanation about each site; mentors were using trainees’ ideas and experiences to complete their tasks.

    Shortly after that, the second part started which was a presentation done by two of mentors. The aim of this presentation was to define the value of these world heritage sites and duties of each person as a "Patrimonito", and what happens if there is no "Patrimonito" and nobody cares about our tangible or intangible heritage. In this part trainees started questioning and understanding the whole concept of being a "Patrimonito", they also added their own suggestions on how to protect our heritage and by the end of this part, they were completely aware about their role as a "Patrimonito".
    Now it was a best time to have a short break, during the break trainees were introduced to some of intangible heritages as they were served by traditional food and snacks and even they way of serving was according to traditions and everyone had this opportunity to discuss about intangible heritage while enjoying some traditional food and snacks.
    When the break was done, everyone was asked to choose a heritage either tangible or intangible and they had to introduce their chosen heritage to a tourist by making a postcard using what they have learnt. They were given all of necessary tools such as color papers, color pencils, glue, scissors, images of heritage and a mentor was with them in order to help them completing the task.

    When they were done, they handed out their postcards and with the mentors they sat together and spent a few minutes asking and answering about what they have learnt. Then they were told to say their vows for protecting their heritage and caring about it, the mentor said the vow and the trainees repeated after her and they officially became a "Patrimonito".

    The last but the best part was when they were given the certificates, and they were told that since they are aware of the value of the heritage and they know how to protect it, they are chosen as "Patrimonito" and they should continue their mission by introducing the value of heritage to others. They were granted certificates and labels and the workshop of "Patrimonito" was finished by taking some memorial photos.