Kabab Koobideh, a beautiful, lightly spiced, herby (if you want it to be), Persian kebab. Traditionally, these are fashioned as long, cylindrical kebabs wrapped around flat, sword like skewers, which can be barbecued, grilled, cooked in an oven and even on the stove top. Take your pick. I often also make them into little patties, serving them as finger food, or just shape them without skewers, see pic. If cooking on barbecue, I suggest using skewers.
Can be made with lamb or beef.
Needs overnight marinating, or a minimum of 6 hours. It would be better if you don’t go for lean when making kebabs as the fat is important in not only keeping the mix together but from keeping the kebabs from drying out. 10% fat is perfect.
- 500g minced lamb
- 1 medium onion
- 1 small handful fresh coriander leaves
- 1 small handful fresh flat leaf parsley
- 1 mild green chilli (or to taste)
- 1 tbsp Sumac
- half tsp turmeric powder
- 1 tsp salt
- quarter tsp coarsely ground black pepper
- 1 tbsp olive oil
- sprinkle sumac
- a short squeeze (1/4 tsp) lemon juice
- small pinch of salt
- In a chopper, chop all but the mince together, you shouldn’t need any water, given the amount of onions you’re using, there should be enough moisture. You will end up with a thick green sauce like mix.
- Place the mince into a roomy bowl, add the green marinade and using your hands, mix thoroughly, for at least 2 minutes, ensuring that every last bit of the meat is coated.
- Cover with cling film and leave in the fridge to marinate all night or minimum 6 hours.
- When you’re ready to cook them (barbecue, grill, etc), shape the kababs around the skewers, place in fridge for about 10 minutes to harden up slightly.
- Make the basting sauce by mixing all the ingredients together.
- Place the kababs on the barbecue/under the grill and cook for about 2-3 minutes each side, depending on thickness, basting at least once per side.