print Recipe: Kabab Koobideh
Adapted from IranChamber.com
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
A few dashes of black pepper powder
Some cooking oil (for brushing purposes)
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.
- 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.