Kebab Koobideh

Juicy and supple meat, marked by the fire, exhaling aromas of grilled fat and melted onion. The texture is elastic with a seared crust that snaps under the teeth.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 734
• Protein: 48 g
• Carbs: 11 g
• Fat: 57 g

Ingredients

• 500 g Ground beef 20% fat ( fresh )
• 500 g Ground lamb ( fresh )
• 2 piece Onion ( grated and squeezed )
• 1 pinch Saffron ( infused in a little water )
• 2 tsp Gray sea salt
• 1 tsp Black pepper ground
• 30 g Minimum butter sweet ( melted for basting )
• 1 tbsp Sumac ( for sprinkling )

Instructions

1. Onion preparation

   Grate the onions finely. Squeeze the pulp between your hands or in a cloth to extract all the juice. Keep only the dry pulp to prevent the meat from falling off the skewer.

2. Mixing and kneading

   In a large dish, mix the beef, lamb, onion pulp, salt, pepper, and infused saffron. Knead the meat firmly for 10 minutes until it becomes sticky and homogeneous.

3. Skewering

   Take a ball of meat the size of an orange. Press it along a flat skewer using your fingers to create regular indentations. The meat should coat the metal without slipping.

4. Cooking and sumac finishing

   Place the skewers on a very hot grill. Turn them every 30 seconds at the start to sear the meat. Brush with melted butter when the fat starts to sizzle on the embers. Sprinkle generously with sumac just before serving to provide the final acidity.

Chef's tips

• The secret is in the kneading: the meat's texture must change so it stays on the skewer.
• Use flat metal skewers only; they conduct heat to the center of the meat.

Storage

Consume immediately after cooking to keep the juices. Prepared raw meat can be kept for 24h in the fridge.