Kebab Koobideh are often made with lamb or beef, mixed with onions and spices. For this recipe I have alternatively used lean ground chicken meat (You can also replace it with firm tofu or minced soya chunks) and loaded it with spices, marinated the meat overnight. These kebab koobideh are grilled on high heat and served with grilled veggies and barbari bread!
This is one of the most famous grilled kebabs that would indulge in a restaurant however making them at home was joyous. The heavenly aroma along with adding the onion pulp helps to make the kebabs moist, succulent, delicious and irresistible
Go check out Bread Archives – When You’re Hungry (whenyourhungry.com) for some more bread recipes.
These kebabs go well with a Challah bread. Check out the recipe for that bread at Challah Bread – When You’re Hungry (whenyourhungry.com)
Kebab Koobideh
Course: AppetizersCuisine: AfghaniDifficulty: Medium4
servings30
minutes15
minutes45
minutesKebab are often made with lamb or beef, mixed with onions and spices. For this recipe I have alternatively used lean ground chicken meat (You can also replace it with firm tofu or minced soya chunks) and loaded it with spices, marinated the meat overnight. These kebabs are grilled on high heat and served with grilled veggies and barbari bread!
This is one of the most famous grilled kebabs that would indulge in a restaurant however making them at home was joyous. The heavenly aroma along with adding the onion pulp helps to make the kebabs moist, succulent, delicious and irresistible
Ingredients
500 grams minced lamb/ minced meat
1 large onion – pureed
3 cloves garlic
2 tsp paprika/ kashmiri chilli powder
½ tsp turmeric powder
½ tsp pepper powder
½ tsp garlic powder
1 tsp dried parsley leaves
1 tsp salt
1 egg
1 tsp oil – for frying kebabs
Directions
- Start by blending the onions in a food processor. Transfer to a sieve and press with the back of the spoon to drain all the onion juice. You will have to only use the thick onion puree
- In a large bowl, mix the ground meat, onion pulp and all the above mentioned spices that is paprika, pepper powder, garlic powder and dried parsley
- To this well mixed spiced full minced meat, add 3 cloves of grated garlic, salt and one large egg and well combine this meat mixture. This would be nice and sticky
- At this stage, I cling wrap the bowl and let this minced meat marinate overnight or at least for about 8 hours. (If in a hurry, you can start binding the ground meat once all ingredients are added)
- Divide the meat into 8-10 equal balls. Wet your hands with water and mold the mixture around the kebab skewers (Used wooden skewers pre shocked in water)
- Press the meat onto the skewers so that they don’t split apart. Smooth the kebabs with wet hands and press the meat with your thumb and index finger to make indentations one inch apart
- Preheat the grill or grilled pan with a little oil. Grill the kebabs on high heat until they are golden brown on both sides
- Remove carefully from the skewers and serve with bread. Sprinkle with red paprika and serve with barbari bread or persian rice
NOTES
- Grill vegetables like onions, bell peppers and tomatoes that can be served with these kebabs along with bread
- You can also make a great white sauce comprising of greek yogurt, lime zest, lime juice, grated garlic, salt, pepper, sugar and a little milk to get the consistency together
- Use ground meat which is at room temperature. Ensure to thaw the meat well before marination for best results
PRO TIP
- Grill vegetables like onions, bell peppers and tomatoes that can be served with these kebabs along with bread
- You can also make a great white sauce comprising of greek yogurt, lime zest, lime juice, grated garlic, salt, pepper, sugar and a little milk to get the consistency together
- Use ground meat which is at room temperature. Ensure to thaw the meat well before marination for best results
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Looks delicious