Name: Persian Kebob Koobideh recipe by Pushpita Aheibam at BetterButter
Cook time: 170 min
Total time: 170 min
Yield: 2
Ingredients: 250 gm freshly ground Goat Meat/Mutton (or even lamb or beef); 1 medium Onion, chopped and blended to a smooth paste; 1 large Garlic Clove; 1 small Egg Yolk, separate the yolk and beat it well; 1/2 tsp turmeric powder; 1/2 tsp Sumac or Advieh powder (substitute with garam masala powder if you have none); Salt for seasoning; 1/4 tsp Back Pepper powder; 1 Tbsp Olive oil or Melted Butter for basting

ABOUT Persian Kebob Koobideh RECIPE

Persian Kebob/Kabab Koobideh recipe as a tasty and light Iftar/Eftar recipe option, is a popular kebob on the streets of Iran with grilled tomatoes and slices of onions served with Sangak or Lavash in a wrap or roll form. Koobideh is usually served with Persian steamed rice.

Ingredients Serving: 2

250 gm freshly ground Goat Meat/Mutton (or even lamb or beef)
1 medium Onion, chopped and blended to a smooth paste
1 large Garlic Clove
1 small Egg Yolk, separate the yolk and beat it well
1/2 tsp turmeric powder
1/2 tsp Sumac or Advieh powder (substitute with garam masala powder if you have none)
Salt for seasoning
1/4 tsp Back Pepper powder
1 Tbsp Olive oil or Melted Butter for basting

Instructions

Place the meat in a mixing bowl and keep aside. In a fine mess strainer squeeze out the juice of the onion paste. Add and mix well the leftover dry paste with the meat.
Now add all the spices and beaten egg yolk and knead until the mixture becomes non-sticky and leaves the side of the bowl. Cling wrap or store in an air-tight container and refrigerate for atleast 2 hours.
Soak 2-3 Bamboo skewers in water 20 mins prior to end of marinating time or you ready 2 large flat metal skewers (an inch wide).
Remove the marinated meat from the refrigerator and divide the mixture into 2 or 3 parts, shape each round.
Heat a flat non-stick pan or grill pan on medium prior to shaping the kebabs
Take one ball of meat mixture in your wet or oil-greased palm, place the skewer on the middle of the skewer.
Start folding the kebob flat by opening and closing the fingers and pressing gently with your thumb from the middle to form a half inch thick and flat kebob around the skewer.
With the help of you thumb and index finger make some indentations with an inch gap between each mark.
Now grease the pan lightly with some olive oil or melted butter and place each skewer with some gap between each skewer. Grill them properly on all four sides.(since the kebabs are not so thick do not overcook as they tend to dry)
Once done brush some melted butter and serve hot the kebabs hot with some Saffron or plain Polo rice along with sliced onions, roasted tomatoes and Bell pepper.
You can sprinkle some sumac on the kebobs and rice before eating.

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