These Easy Persian Koobideh Kabobs are juicy and full of flavor! Made with ground meat, spices, and onions, they are grilled to perfection. You’ll love their tasty, smoky aroma!
Honestly, I can’t resist these kabobs—they’re so fun to make! I often serve them with rice and fresh veggies. Trust me, you’ll want seconds (and maybe thirds)! 😄
Key Ingredients & Substitutions
Ground Meat: I recommend using a mix of beef and lamb for rich flavor. If you prefer leaner meat, turkey or chicken can be good substitutes, though they may lack the same depth.
Onion: Grated onion adds moisture and sweetness. If you have a sensitive stomach, you might use onion powder instead, but it lacks the same fresh flavor.
Turmeric & Cinnamon: While optional, turmeric gives a lovely color, and cinnamon adds warmth. Feel free to skip them if you’re not a fan or if spices are limited.
Saffron: This spice gives a unique aroma and color to rice. If saffron is pricey or unavailable, a pinch of turmeric can mimic the color, but it won’t have the same taste.
Vegetables: The grilled tomato and bell pepper are classic additions! Zucchini or mushrooms can also work well if you prefer something different.
How Do I Get My Kabobs to Stay on the Skewers?
Getting kabobs to stick can be tricky! Here are some quick tips that work for me:
- Make sure to use enough grated onion to keep the mixture moist.
- Don’t skip the mixing step; knead the meat mixture until it’s sticky—this helps it stick to the skewers.
- Wet your hands before shaping the kabobs. This prevents the meat from sticking to your hands.
- Press the meat tightly around the skewer for a firmer hold while grilling.
With these tips, you should have perfectly shaped and tasty kabobs that will impress your friends and family!
Easy Persian Koobideh Kabobs Recipe
Ingredients You’ll Need:
- 1 lb ground beef or lamb (or a mix)
- 1 medium onion, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric (optional)
- 1/4 tsp ground cinnamon (optional)
- Basmati rice (2 cups, cooked)
- A pinch of saffron threads soaked in 2 tablespoons hot water
- 1 large tomato
- 1 bell pepper (red or orange)
- 1 small red onion, halved
- 1-2 green chilies or small hot peppers (optional)
- Fresh mint leaves for garnish
- Vegetable oil (for grilling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, you’ll be enjoying your delicious Persian Koobideh Kabobs in about 30 minutes! Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare Kabob Mixture:
In a mixing bowl, combine the ground meat with the grated onion. Make sure to squeeze out any excess liquid from the onion for the best texture. Add the salt, black pepper, turmeric, and cinnamon. Mix everything thoroughly by hand for several minutes until the mixture is sticky and well combined. This is what makes your kabobs juicy and flavorful!
2. Shape Kabobs:
Wet your hands with a little water to prevent sticking. Take a portion of the meat mixture and form it around flat metal skewers into long, thin shapes. Press firmly so the meat holds well to the skewers. Aim for about 1-inch thick kabobs that will grill nicely.
3. Preheat Grill:
Heat up your grill or grill pan over medium-high heat. Brush it lightly with vegetable oil to keep the kabobs from sticking.
4. Grill Kabobs:
Place the skewers on the grill. Cook for about 5-7 minutes per side. Gently turn them to ensure they cook evenly and get a beautiful char. You want them cooked through and browned on the outside!
5. Prepare Rice:
While the kabobs are grilling, go ahead and cook your Basmati rice according to the package instructions. Once it’s fluffy and done, gently stir in the saffron water for a vibrant color and wonderful aroma!
6. Grill Vegetables:
Take the large tomato, bell pepper, halved red onion, and green chilies. Brush them with some oil and grill until they are slightly charred and softened, about 5-7 minutes. These will add a fresh and smoky flavor to your plate.
7. Serve:
Get a plate and create a beautiful serving! Start with a mound of saffron rice topped with your grilled kabobs. Nestle the delicious grilled vegetables on the side and garnish with fresh mint leaves for a nice pop of color!
Enjoy your authentic and flavorful Persian Koobideh Kabobs with saffron rice and grilled veggies!
Frequently Asked Questions (FAQ)
Can I Use Ground Chicken or Turkey Instead of Beef or Lamb?
Absolutely! You can use ground chicken or turkey for a lighter option. Just keep in mind that these meats might need a little extra moisture and flavor, so you can add more grated onion or a dash of olive oil to the mixture.
How Can I Tell When the Kabobs Are Done Cooking?
The kabobs are cooked when they reach an internal temperature of 160°F (71°C) for beef and lamb, or 165°F (74°C) for poultry. They should be nicely browned on the outside and firm to the touch. If they feel too soft, give them a bit more time on the grill.
Can I Make the Kabob Mix Ahead of Time?
Yes, you can prepare the kabob mixture up to a day in advance. Just store it in an airtight container in the refrigerator. This can actually enhance the flavors as they meld together.
What’s the Best Way to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the grill or in a skillet to help maintain their juiciness. You might want to cover them with foil to prevent drying out.
