Kabab koobideh

Kabab koobideh (Persian: کباب کوبیده‎) or kūbide (Persian: کوبیده‎) is an Iranian meat kabab made from ground lamb or beef,[1] often mixed with ground pepper and chopped onions.[2]

Kabab koobideh
Kabab koobideh being grilled over hot coals alongside tomatoes.
Alternative nameskūbide
Place of origin
Main ingredientsground lamb or beef

Etymology

Koobideh comes from the Persian word کوبیدن (koobidan) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'. It is similar to the Turkish Adana kebab.

Preparation and cooking

Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.

Kabab koobideh is grilled on wide, flat skewers, traditionally over hot coals, and is served with polo (Iranian rice pilaf with oil, salt and saffron), accompanied by grilled tomatoes and onions. Sumac is usually served as a tableside garnishing spice.

Chicken kabab koobideh is made using chives or green onions, parsley, salt and pepper–no turmeric and no sumac. It is served over baghali polo (dill and broad bean rice pilaf).

  • Kabab Koobideh dish in Isfahan
  • Kabab Koobideh, Bonabi style
  • Raw home-made Kabab Koobideh (not cooked yet)
  • Kabab Koobideh and Tomato grilling over Barbecue grill
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See also

References
  1. Westgard, Kristy (2015-10-01). "Tasty Kabob in Tempe: Persian Cuisine Hiding in Plain Sight". Retrieved 2016-07-02.
  2. Denitto, Emily (2016-05-20). "Review: A Persian Renaissance at Shiraz Kitchen in Elmsford". The New York Times. ISSN 0362-4331. Retrieved 2016-07-02.
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