Kebab Koobideh
Ingredients
- 500 gGround beef 20% fat (fresh)
- 500 gGround lamb (fresh)
- 2 pcOnion (grated and squeezed)
- 1 pinchSaffron (infused in a little water)
- 2 tspGray sea salt
- 1 tspBlack pepper ground
- 30 gUnsalted butter (melted for basting)
- 1 tbspSumac (for sprinkling)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after cooking to keep the juices. Prepared raw meat can be kept for 24h in the fridge.
