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print Recipe: Kabab Koobideh
Adapted from IranChamber.com
Ingredients:
1lb ground meat (beef, lamb, or chicken)
1/2 onion (finely diced)
Some parsley leaves (finely chopped)
1/2 teaspoon salt (if you like salty, add a little more)
1/2 tablespoon turmeric powder
1 egg
A few dashes of black pepper powder
Some cooking oil (for brushing purposes)
Method:
Put the meat, egg, turmeric powder, and salt into a food processor and blend quickly. Transfer the meat to a bowl and mix well with the diced onion and chopped parsley. Chill the meat in the refrigerator for at least 30 minutes (this is to make sure that it’s easier to thread the meat onto the skewers).
Fire up your grill and thread the meat onto regular metal skewers or flat metal skewers (preferred). Brush the kabob with some oil and grill until they are cooked. Serve hot.
Cook’s Notes:
- I used 4 boneless, skinless chicken thighs for my creation.
- To view how Kabab Koobideh is made, click here to watch this video.
Disclaimer: This post is merely my personal experience; it’s by no means a generalization of ethnic buffet restaurants in the United States.
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SHARE THE RECIPE & PHOTOS:
Hey there…just found your blog through food blog desam.
Nice post….enjoyed reading it. Like you, Iam a fellow Seinfeld fan….I never get tired of watching the reruns.
Hip Hip Hooray, Good on you.
We have gained a delicious recipe through your action !
Helen
may i know what camera u r using?
i love ur photo shoot! :)
drooling..
That story is hi-lar-ious!
This looks like an amazing snack, I like it a lot! Thanks for stopping by, I’ll be checking in.
Cheers
David
You lost, you let it bother you too much. Have a Kabab, a smile, and a deep breath.
What an interesting dish kabab koobideh and becaus eof tht I will try your kabab koobideh recipe.
Sad they turned away a customer like that. For every big eater there is a guest or two that may come with them that are more like 1 plate people. So you lose one you may lose another. From the sounds of the recipe it does not seem that costly to make. I’ve seen them do this at a pizza buffet once where no one was eating the mushroom pizza so they started puttig it on every pizza they brought out. To me that just creates waste when they will just throw it out when it does not get eating. I for one love mushrooms so was not an issue for me. Thanks for the recipe …will have to try it. sounds great.
This is the answer to the person who wrote the recipe about the KABOB KOOBIDEH. This is not what I say but what thousands of people said, I am if not the best but one of the best KOOBEDEH makers in USA CALIFORNIA!!! Remember I never said, I am the best.
Anyway, the RECIPE it is close the original but not the original!! You are not making (KOTLET) or (KOOFTEH)!! So you don’t need (EGG)!!! (FLOUR)!!! (TO put in REFRIGRATE) And things like this!! All you need it is the good beef!! Do you know why you mix it with ONION? Just to take the smell of the BEEF away, anything you add in to it, it is by the choice of the maker, otherwise it is all in your PALM of your HAND, HOW TO PUT IT ON SKEWER (SIKH), You can put on Skewer directly when you bring it home from Market, ITS all in your PALM, this is not something to explain but to see and learn!! All you need to mix is Meat, Onion, salt and pepper, This is the basic of the KOOBIDEH, then you must learn from the start the METHOD of how to put on SKEWER, that is the fist step! So it wouldn’t FALL off the SKEWER, then to learn when you are broiling it, how to keep it on FIRE so it would’t Fall off, I SAY TO MAKE A KOOBIDEH, IT IS AN ART OF COOKING FROM THE START TO THE END. My customers were all the Iranian STARS, and all over the USA. I learnt from MR. HOSSAYNI, the most FAMOUS KABOBI of USA.
Cute story!I’m intrigued by how the kebabs at the local Iranian joints here are so moist and flavorful, now I figure it must be all that grated onion! Thanks for sourcing the recipe , I am mos def going to try this!
P.S. That Iranian recipe link is great too!
Yes, I think onion is the trick for the juiciness.
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i’m iranian and this is not kabab koobideh!!!!!!!! you have to try kabab koobideh not this!!
Sense of entitlement much? What a bratty customer you are, for not getting what you want. I’m sure the owner was crying when you never came back. NOT. He probably thought, ‘Good riddance!’
I went out and bought all the ingredients. I can’t wait to make some kabab koobideh.
Kimberly Cameron Valencia CA
I tried this recipe yesterday and it turned out fantastic! I had turkey burger on-hand, so that’s what I used. I added garlic, onion powder, paprika and used dried parsley. I also added the chopped onion into the blending process. I found that the meat was a little difficult to work with (really sticky and messy), but the effort was well worth it!! It turned out delicious!!! Here is the recipe I created after getting these great ideas from you!!
http://kimberlycameronvalenciacarecipes.blogspot.com/2013/04/turkey-burger-persian-kebab-koobideh.html
Thanks so much for the recipe! I LOVED it!!!