Kebab Koobideh - Persian Ground Lamb Kebabs

Name: Kebab Koobideh - Persian Ground Lamb Kebabs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: ½ tsp Saffron (Ground to a powder in pestle and motor); Large pinch Sugar; ½ cup Ice Cold Water; 2 lb Ground Lamb (or Beef or a combination of the 2. Twice Ground, (15% Fat - I use Lamb Shoulder) at room temperature); 2 Onions (grated (squeeze out excess juice using a fine mesh strainer or muslin cloth - reserve the juice!)); 2 tsp Salt (Adjust to taste); ½ tsp Bicarbonate of Soda; 1 tbsp Sumac; 1 tbsp Ghee; 1 tsp Ground Black Pepper (Coarse); 2 tbsp Saffron Water (from the bloomed Saffron, must be cold); 2-3 cloves Garlic ( crushed); 60 g Butter (melted); ¼ cup Lemon Juice; ¼ cup Saffron Water; 1-2 tbsp Onion Water; Pinch Salt; Large Pinch Ground Black Pepper

Instructions

Prep:20minCook:30min

Kebab Koobideh - Persian Ground Lamb Kebabs - Kebab or Kabob Koobideh is a popular Persian Kebab that is served in restaurants, as well as on the streets (by a Kabobi - Kebab Man) or inside bazaars in Iran. It also happens to be one of our favourite Kebabs! It is the most flavourful, juicy Kebab and it is easy to make too. The Kebab itself is made with ground lamb or beef or a combination of the two.

Updated at: Thu, 21 Nov 2024 17:08:27 GMT