|This article is part of the series|
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (December 2012)|
Kabab is an Arabic word that means "Cooking on Fire" and Koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet. It is cooked on a skewer - "shish" means skewer in Turkish (written şiş), but "six" in Persian.
Preparation and cooking
To prepare koobideh, one uses minced lamb or beef (precisely 20% fat 80% meat) and minces the meat twice for a finer consistency otherwise the kabab will feel like a hamburger if minced just once. Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice is squeezed out and saved for later) and one egg yolk per pound of meat. Mix all ingredients, cover, and let it marinate in the fridge for at least four hours or overnight.
Grill on skewers over hot coal. Serve on Polo (Persian rice pilaf with oil, salt and saffron) or Adas Polo (same rice pilaf with lentils), accompanied by grilled tomatoes and onions cooked on the grill next to the kabob. Sumac is usually served as a tableside garnishing spice.
Chicken kabab koubideh is made in the same method using chives or green onions, parsley, salt and pepper – no turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf).
|Wikimedia Commons has media related to category:Kebab of Iran.|
|This Persian cuisine-related article is a stub. You can help Wikipedia by expanding it.|