Koobideh kabob is traditionally made with ground lamb or beef. It is traditionally cooked on long, flat skewers. Served with rice it is called Chelo Kabob. Recipe by Laura Bashar of Family Spice
Cook Time: 15 min
Serving Size: 6-8
Serving Suggestions: Serve with basmati rice or lavash bread.
Cooking Tips: The ingredients are simple, but the technique is key. You want the meat mixture to be sticky enough to stay on the skewers and not fall off during the grilling process. Long flat skewers work best with this kabob.
To cook in the oven, form kabob mix into desired shape and place onto a broiler pan coated with non-stick spray. Broil in the oven on the top-most shelf until kabob starts to brown, about 5-7 mins. Turn kabob over & broil for 5 more mins or until cooked through.
Click here for directions on cooking on the stovetop.
* This step can be skipped. The secret to great ground beef kabob is to make sure your onions are pureed very smoothly. You don't want to taste the onion pieces, as you would in a hamburger. The texture is very different.