Kabab Koobideh

1 kg / 2.2lbs ground lamb or beef (ideally lamb shoulder or 25% fat beef)

3 onions

4 tbsp butter

1 tsp baking soda

1 tsp salt

¼ tsp red pepper

¼ tsp ground saffron

2 ice cubes to bloom the saffron

Tomatoes, basil, sliced red onions, sumac, and flatbread or rice to serve with

Peel and grate the onions using the coarse setting. Squeeze most of the moisture out of the grated onions.
Combine the ground meat with the grated onions, red pepper, salt, and baking soda. Knead until the mixture becomes slightly sticky.
Cover the bowl and place it in the fridge for at least 1 hour.
Bloom the saffron by grinding it and sprinkling it over the ice cubes.
Prepare the BBQ grill with lump wood charcoal.
Melt the butter and combine it with the saffron.
Shape the meat around the skewers, ensuring they are not too thick or thin.
Grill the Kabab Koobideh on a hot BBQ, turning them after 10 seconds.
Brush the kababs with the melted saffron butter and serve with grilled tomatoes and sides.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Kebab

CuisinePersian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 45m