Persian Beef and Lamb Kabobs Kabob Koobideh Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the ground beef and lamb with grated onion, minced garlic, turmeric, paprika, cumin, salt, and pepper.
• STEP 2.Mix well until all the ingredients are evenly incorporated.
• STEP 3.Take a handful of the meat mixture and shape it into a long, thin cylinder around a skewer.
• STEP 4.Repeat with the remaining meat mixture and skewers.
• STEP 5.Preheat the grill to medium-high heat and lightly oil the grates.
• STEP 6.Grill the kabobs for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred.
• STEP 7.Remove the kabobs from the grill and let them rest for a few minutes before serving.
• STEP 8.Serve the Persian Beef and Lamb Kabobs with rice, salad, and bread for a complete meal.

Cooking Tips

• To prevent the meat from sticking to the skewers, you can soak the skewers in water for about 30 minutes before using.
• For extra flavor, you can marinate the meat mixture in the refrigerator for a few hours or overnight before shaping and grilling the kabobs.
• If you don't have a grill, you can also cook the kabobs on a stovetop grill pan or under the broiler in the oven.

Storage and Serving

• Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can grill the kabobs for a few minutes until heated through or microwave them for a quick meal.
• Serve the kabobs with a side of yogurt sauce, pickles, and fresh herbs for added flavor.