These Easy Persian Koobideh Kabobs are juicy and packed with flavors! Made with ground lamb or beef, they are easy to grill and perfect for a family meal or barbecue.
Nothing beats the smell of these kabobs sizzling on the grill! I love serving them with fresh bread and a side of yogurt—such a tasty combo! 🥙
Key Ingredients & Substitutions
Ground Beef or Lamb: Using an 80% lean mix is great for juicy kabobs! If you’re looking for a leaner option, turkey or chicken can work in a pinch but may need added moisture like olive oil.
Onion: Grated onion adds moisture and flavor to the meat mixture. If you dislike onion, you can use onion powder instead, but fresh onion is best for texture.
Spices: Turmeric gives a lovely color; you can try smoked paprika for a different flavor. Cumin is optional but provides a great earthy undertone.
Rice: Basmati is preferred for its fluffy texture and aroma, but jasmine rice can be a good substitute if that’s what you have on hand.
Saffron: While saffron creates a beautiful color and flavor, it’s pricey. You can leave it out or substitute with turmeric for color.
How Do I Shape the Kabobs So They Don’t Fall Apart?
Shaping kabobs can seem tricky, but with a few tips, you’ll do great! Make sure your hands are wet when forming the meat around the skewers; this prevents sticking. Here’s how:
- Take a portion of the meat mixture (about the size of a golf ball).
- Flatten it a bit and press it firmly onto the skewer, ensuring it wraps around evenly.
- Keep the thickness about 1 inch, allowing for even cooking.
Refrigerating the shaped kabobs for at least 30 minutes helps them stay intact during cooking. Enjoy your kabobs that won’t fall apart!
How Do I Grill the Kabobs for Perfect Flavor?
Grilling perfectly means controlling the heat and timing. Here are some steps to follow:
- Preheat your grill or grill pan to medium-high heat; this ensures a good sear.
- Lightly coat the kabobs with oil before placing them on the grill. This helps prevent sticking.
- Turn the kabobs every couple of minutes to ensure even cooking and browning.
- Cook for about 10-12 minutes until they’re nicely browned and cooked through.
Adding vegetables to the grill alongside the kabobs adds flavor and a colorful presentation!
Easy Persian Koobideh Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb ground beef or lamb (or a mix, preferably 80% lean)
- 1 medium onion, finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/4 tsp ground cumin (optional)
- 1/4 tsp sumac (optional, for garnish)
For the Rice:
- 2 cups basmati rice
- 1/4 tsp saffron threads, crushed and dissolved in 2 tbsp hot water
For Grilling:
- 2-3 medium tomatoes, peeled
- 1 large onion, peeled and quartered
- 2-3 bell peppers or green chili peppers
- Fresh mint leaves for garnish
- Vegetable oil or butter (for cooking and brushing)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour to chill the kabob mixture. Cooking the rice and grilling the kabobs will take around 30 minutes. In total, set aside about 1.5 hours to gather, prepare, and enjoy your delicious meal!
Step-by-Step Instructions:
1. Prepare the Kabob Mixture:
Begin by squeezing the grated onion in a clean cloth to remove any excess water. In a large mixing bowl, combine the ground meat, grated onion, salt, black pepper, turmeric, and cumin (if using). Using your hands, mix everything together well until the mixture is sticky and uniform, which helps it hold onto the skewers perfectly. Cover the bowl and refrigerate for at least 1 hour, or even overnight if you can. This allows the flavors to meld beautifully.
2. Soak the Rice:
While your kabob mixture chills, rinse the basmati rice under cold water several times until the water runs clear. Then, soak the rice in fresh water for about 30 minutes to help it cook evenly.
3. Cook the Rice:
Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Let it cook for about 6-7 minutes, or until the rice is nearly cooked but still firm (this is known as al dente). After that, drain the rice and rinse it under warm water, then set it aside.
4. Prepare the Saffron Rice:
In a nice serving bowl, layer the cooked rice and drizzle the saffron water over the top. You can either gently mix it in or leave the saffron on top for a beautiful color contrast!
5. Shape the Kabobs:
With wet hands, divide your meat mixture into 6-8 equal portions. Form each portion around flat metal skewers (or soaked wooden ones) by smoothing the meat into a shape that’s about 1 inch in diameter. This ensures even cooking and helps them keep their shape on the grill.
6. Grill the Kabobs and Vegetables:
Now it’s time to preheat your grill or grill pan to medium-high heat. To avoid sticking, lightly brush the tomatoes, quartered onions, and peppers with oil. Grill the kabobs and vegetables, turning them occasionally until the kabobs are cooked through and browned, which should take about 10-12 minutes. Your veggies will also be perfectly charred and tender.
7. Serve Your Delicious Dish:
Place your grilled kabobs onto a plate next to the saffron rice. Arrange the grilled tomatoes, onions, and peppers around the plate for a colorful presentation. Don’t forget to garnish with fresh mint leaves and sliced raw onions if you like! A sprinkle of sumac on top of either the kabobs or the rice adds a lovely tang and authenticity.
Enjoy your juicy, flavorful Persian Koobideh Kabobs with fragrant saffron rice and grilled veggies! It’s a meal that’s sure to impress!
FAQ for Easy Persian Koobideh Kabobs
Can I Use Ground Turkey Instead of Beef or Lamb?
Yes, ground turkey can be a leaner alternative! However, since it has less fat, consider adding a little olive oil to the mixture to maintain moisture and flavor.
What Can I Substitute for Saffron?
If you’re looking for a budget-friendly alternative, you can omit saffron and instead use a pinch of turmeric for color. It won’t have the same flavor profile but will still create a nice hue in your rice.
How Do I Store Leftover Kabobs?
Place leftover kabobs in an airtight container and refrigerate for up to 3 days. To reheat, use a skillet or oven to warm them gently without drying them out. Avoid microwaving for best texture!
Can I Grill the Kabobs Indoors?
Absolutely! If you don’t have an outdoor grill, you can use a grill pan on the stove. Just make sure your kitchen is well-ventilated and monitor the kabobs closely to prevent burning.
