Being a first generation Australian of two Persian parents there would be a big mehmooni (gathering involving food) at least once a month filled with all the Persian food your heart desired. If you wanted to host a spectacular mehmooni though, you would be bringing out the manghal and busting out a gazillion kabab koobidehs, none of which fall off the skewer, without working up a sweat!
Growing up in this culture meant eating food from a cafe or restaurant became a thing for me later on in life. I recall the first time I was asked if I wanted to eat kebab out at a cafe. It was the university orientation day and a friend I had made asked me if I wanted to join them for lunch. I was excited to have kebabs anticipating the traditional Persian charcoal grilled meat with rice and salad… boy did my bubble burst when I had the most disappointing university grade version of Turkish “kebabs”.
Needless to say I have since discovered some good Turkish kebab shops in Perth and have enjoyed the most delicious Turkish kebabs from the motherland itself (Istanbul); but today I will be posting about all the ins and outs of Persian kebabs.
I’ll be honest with you. I only started attempting to make kebab koobideh a few years ago. Like many of my predecessors I tried to skewer a kebab or two at dinner parties and they all went kaput. I decided it wasn’t for me and had resigned myself to being in awe of those that were able to skewer and shape the meat so beautifully. However, as I got older and life evolved, I found that my dosage of kebabs diminished. Unacceptable! I quickly realised that I had to get my Persian on and sort my lack of skill out or else my daughter and nephews would be robbed of this cultural delicacy.
After some time of trial and error and multiple failures I have troubleshooted and come up with the best kabab koobideh recipe below and important notes to ensure the best outcome. Use this recipe and this skewering tip guide to make kabab koobideh like a pro.
Kabab Koobideh
Ingredients
Koobideh mixture
Baste
Other
Instructions
Prepare the Koobideh meat mixture
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Peel, quarter and blend the onions until a fine paste is formed then place into a strainer to remove the moisture. The amount of time required for straining depends on the freshness of the onions (yes the onion age makes a difference to moisture content). Allow half hour before assessing whether longer strain time is required. You will be able to tell how well strained the blended onions are by the feel and sight.
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Into a large mixing bowl add 8 tbspn of the blended and strained onion and all remaining ingredients in the koobideh mixture. Knead and combine well. The meat mixture will become slightly sticky as is releases the fat; that’s a sign that you have kneaded the meat enough.
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Allow the meat mixture to rest in the fridge for at least 30 minutes. This allows the spices to infuse and the meat to firm up a bit, which makes it easier to work with later when skewering.
Prepare everything else
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The important thing to note is that everything else needs to be under control before you start skewering and grilling the kebabs because when it’s go time, the kebab needs your undivided attention.
While the meat is resting sort out all the additional side dishes you want to serve with your kebab. I personally love it with fluffy saffron rice, tahdig, shirazi salad, sumac and butter. My hubby likes to add chilli pickle.
Other things you may consider serving with is flat bread and sabzi khordan (herbs, radishes and onions).
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Prepare the butter baste by melting the butter and seasoning with salt to taste.
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Once ready to cook take out the meat from the fridge and divide into 10 equal portions. This recipe should make 10 skewers.
Skewer the meat (~130 - 140g per skewer) and tomatoes (~4 per skewer)
Cooking the kebab
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Fire up the grill. I use wood charcoal as opposed to heat beads as it allows for a higher heat and shorter life span (ideal for kebabs).
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As the tomatoes take the longest to cook grill the tomatoes first before moving on.
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Once the tomatoes are done place the kebab skewers over the charcoal flame flipping the kebabs every 10 seconds or so to begin with. This to ensure there is a nice sear on both sides and the kebab meat doesn't fall off the skewer.
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When the kebab is taken off the grill baste both sides with the butter / salt mixture to lock in moisture.
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Once cooked, serve with your preferred side dished and enjoy. Bah bah!!! (See Note 3)
Note
Note 1: The quality of meat you use will make a huge difference to the flavor profile and texture of the kebab. I suggest using meat from a reputable butcher as opposed to supermarket grade meat. The meats fat content should be 25 - 30%.
Note 2: Try to use onions that are a bit towards the end of their life, they have less moisture content and give off a better taste profile in the final kebab.
Note 3: It is important to try eat the kebab as soon as it comes fresh off the grill. In the event all the side dish items aren't ready at the same time place the cooked kebab and tomatoes in a preheated oven set to 80C (fan forced).
