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|Place of origin||Iran|
|Main ingredients||ground lamb or beef|
|Cookbook: Kabab koobideh Media: Kabab koobideh|
Kabab koobideh (Persian: کباب کوبیده) or kūbide (Persian: کوبیده) is an Iranian and Turkish meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.
Kabab, as tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. Koobideh or koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and smashed with a wooden mallet. It is cooked on a "seekh" (سیخ), Persian for skewer.
Preparation and cooking
Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. 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 are added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least four hours or overnight.
Kabab koobideh is grilled on skewers, traditionally over hot coal, and is served with Polo (Iranian rice pilaf with oil, salt and saffron), accompanied by grilled tomatoes and onions. Sumac is usually served as a tableside garnishing spice.
Chicken kabab koobideh is made 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).
- Westgard, Kristy (2015-10-01). "Tasty Kabob in Tempe: Persian Cuisine Hiding in Plain Sight". Retrieved 2016-07-02.
- Denitto, Emily (2016-05-20). "Review: A Persian Renaissance at Shiraz Kitchen in Elmsford". The New York Times. ISSN 0362-4331. Retrieved 2016-07-02.
- Basan, Ghillie (2007). Middle Eastern Kitchen. Hippocrene Books. pp. 70–71. ISBN 0781811902.
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