Kabob Koobideh Recipe

Ground beef: The main protein for the kabobs, providing a rich and savory base.

Grated onion: Adds moisture and a subtle sweetness to the meat mixture.

Salt: Enhances the overall flavor of the kabobs.

Black pepper: Adds a mild heat and depth of flavor.

Turmeric: Provides a warm, earthy flavor and a vibrant yellow color.

Sumac: An optional spice that adds a tangy, lemony flavor for an authentic touch.

When preparing kabob koobideh, ensure that the grated onion is well-drained to avoid excess moisture in the ground beef mixture. This helps the kabobs hold their shape better on the skewers and prevents them from falling apart during grilling.

• ground beef - Substitute with ground lamb: Ground lamb provides a similar texture and a rich, slightly gamey flavor that complements the spices well.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can absorb the spices effectively, though it may be slightly drier.

• grated onion - Substitute with grated shallots: Shallots offer a milder, sweeter flavor that can add a subtle depth to the dish.

• grated onion - Substitute with grated zucchini: Zucchini can add moisture and a mild flavor, making the kabob juicier.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the kabob.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• turmeric - Substitute with cumin: Cumin offers a warm, earthy flavor that can complement the other spices in the dish.

• turmeric - Substitute with saffron: Saffron provides a unique, slightly floral flavor and a vibrant color, though it is more expensive.

• sumac - Substitute with lemon zest: Lemon zest can provide a similar tangy, citrusy flavor that brightens up the dish.

• sumac - Substitute with pomegranate molasses: Pomegranate molasses adds a sweet and tangy flavor that can mimic the tartness of sumac.

• Allow the kabobs to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each kabob individually in aluminum foil or parchment paper. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped kabobs in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long they’ve been stored.
• Store the kabobs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen kabobs in the refrigerator overnight. This ensures even reheating and maintains their texture.
• Reheat the kabobs on a grill or in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their original flavor and texture.
• For a quick reheat, you can also use a microwave. Place the kabobs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the kabob koobideh on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• Use a microwave for a quick reheat. Place the kabob koobideh on a microwave-safe plate, cover it with a damp paper towel to prevent drying out, and heat on medium power for 1-2 minutes. Check and add more time if necessary.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil or butter to the pan. Place the kabob koobideh in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until evenly warmed.

• If you have a grill, preheat it to medium heat. Wrap the kabob koobideh in aluminum foil to prevent it from drying out. Place the foil-wrapped kabobs on the grill and heat for about 5-7 minutes, turning occasionally, until hot.

• For an air fryer, preheat it to 350°F (175°C). Place the kabob koobideh in the air fryer basket in a single layer. Heat for about 3-5 minutes or until warmed through, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine and mix the ground beef, grated onion, and spices thoroughly.

• Grater: A tool used to grate the onion finely, ensuring it blends well with the ground beef.

• Skewers: Long sticks, either metal or wooden, used to mold and hold the meat mixture for grilling.

• Grill: A cooking device that provides medium-high heat to cook the kabobs evenly.

• Tongs: A utensil used to turn the kabobs on the grill, ensuring they cook evenly on all sides.

• Measuring spoons: Tools used to measure out the precise amounts of salt, black pepper, turmeric, and sumac.

• Plate: A dish used to serve the cooked kabobs hot, often accompanied by rice or bread.

Prepare ingredients in advance: Grate the onion and mix the spices with the ground beef the night before to save time.

Use a food processor: Quickly combine the ground beef and grated onion using a food processor for an even mix.

Preheat the grill: Start preheating the grill while you mold the kabobs to save time.

Portion with an ice cream scoop: Use an ice cream scoop to quickly and evenly divide the meat mixture for consistent kabobs.

Double the recipe: Make extra kabobs and freeze them for a quick meal later.