Recipe for Koobideh Kabob in the Oven Oven-broiled version of the popular Persian grilled ground beef with shredded onions, saffron and spices Makes: 8 skewers Ingredients: For Koobideh Kabob 2.2 lbs./1100 grams Ground beef (80/20 fat content) OR 900 grams of stew beef/lamb + 200 grams of beef/lamb fat 1 large White (or yellow) onion 2 tsp Salt 1 tsp Fresh ground pepper 4 Large firm Roma tomatoes (1/2 tomato per each koobideh) 1/2 tsp Chipotle chili pepper 1 tsp Smoked paprika 2 tbsp Saffron solution - optional (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe) Flatbread (Lavash, Taftoon), pita or tortillas for serving (optional) Persian saffron rice to serve as a side (optional) Fresh basil and/or other aromatic herbs to serve as garnish and/or a side (optional) Persian Shirazi Salad to serve as a side (optional) Persian pickled vegetables and herbs (Torshi) to serve as a side (optional) For Kareh Taub basting sauce 1/4 cup Saffron solution (1/4 tsp ground saffron + 1/4 cup hot water) 1/4 tsp Ground cinnamon 1/4 tsp Ground cumin 1/2 cup Water ¼ to ½ cup Onion juice reserved from shredding the onion (optional) 1/3 cup Fresh lime juice 1 stick Unsalted butter 1 tsp Salt 1/2 tsp Black pepper You also need: • 8 stainless steel 1-inch wide Koobideh kabob skewers. o Koobideh skewers are wider than average grilling skewers and in North America or Europe they can be purchased from a Persian/Iranian, Middle Eastern or Mediterranean grocery store. o Aluminum foil to make skewer sleeves. • Silicon brush to apply Kareh Taub basting sauce on your kabob. Instructions: • Skin and shred the onion using the coarse side of a box shredder. • Using a piece of cheesecloth, a sieve or a smaller bowl, squeeze/press the shredded onion to remove most of the onion juice. • Reserve the onion juice in a small bowl to use for making the Kareh Taub basting sauce - recipe below. • Put the shredded and strained onion flakes in a medium bowl. • Add salt, black pepper, paprika, chipotle pepper, and 2 Tbsp of saffron solution to the shredded onion flakes and mix thoroughly. • If you are grinding the meat yourself, cut up the red meat (flank steak or stew meat) and the extra fat into 1 to 1.5 inch pieces and grind through the larger grinder plate (pea sized holes). • Add the onion flakes and spice mixture to the once-ground meat. • If you are using pre-ground meat from the store, add the onion flakes and spices to the ground meat. • Using rubber gloves, massage the meat and onion mixture for 1 minute to partially incorporate before the second grind. • Change the grinder plate to smaller gage (matchstick sized holes) and grind the meat and onion mixture. • Knead the twice ground meat and onion mixture for at least 5 minutes while turning the bowl and folding over as if kneading dough to make bread! • Put the prepared Koobideh mixture in a covered container and refrigerate for at least 2 hours or overnight. • When ready to cook the Koobideh, take the meat mixture out of the fridge and knead/massage it for another minute to soften and re-incorporate it.
• While the ground meat mixture is resting in the fridge, make the delicious Kareh Taub basting sauce following these directions: Bring water, onion juice and the stick of butter to a rolling boil in a saucepan, then immediately lower temperature to simmer. Add all other ingredients but the lime juice. Simmer for 2 minutes while stirring constantly with a whisk. Turn off the heat and push the saucepan aside. Add the lime juice and stir to incorporate. NOTE: Lime juice should not be boiled in this sauce (or for any applications) because it develops a bitter taste. It should be added as the final ingredient, off heat. NOTE: This basting sauce can be made up to 3 days ahead of making the Koobideh kabob. Just warm it before using and add the lime juice right before using. Do not boil the sauce if you added the lime juice when you made the sauce originally. • Cut 8 pieces of regular width aluminum foil each 8-9 inches long. • Wrap each Koobideh skewer in foil, as tightly as possible. • Wrap a standard size cookie sheet (or oven pan) with aluminum foil (for easy cleanup) and place a screen/rack over it. • Fill a medium-sized bowl with lukewarm water (to use as “Aub Dast”; means hand water in Persian). This water is used to keep your hand from sticking to the Koobideh meat mixture when forming it putting onto the skewer. You will be using one hand to hold the skewer and the other hand to work the ground meat mixture onto the skewer. The “hand water” is for the hand that is handling the meat. • Preheat oven (on broil) to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes. • For each kabob, take about 130 grams (4.5 ounces) of the ground meat mixture, briefly knead and massage it to re-incorporate red meat and fat and then place it around a foil covered skewer. • Dip your hand in the lukewarm water and push/work the meat portion down the skewer, ensuring for the meat to stay on the aluminum foil sleeve covered part of the skewer with at least 2 inches of foil exposed on each end. • Stretch the meat down the skewer to ensure it is at least 9 inches long. o Dip your hand used to form the Koobideh on the skewer in the warm water and form the iconic Koobideh indentations/ridges using the side of your thumb and middle finger to create the indentations. See the video for details on forming the Koobideh on the skewer. • Pinch the ends (top and bottom) of the kabob portion against the foiled skewer to ensure it sticks. • Gently push the aluminum foil sleeve (and the Koobideh meat that is on it) off each skewer and lay them on the rack surface that you had placed on the cookie sheet/pan. Lay the kabobs next to each other (1 inch apart). Ensure that the presentation side of the kabobs are facing up (the side with pretty indentations you made). • IMPORTANT: To simulate the important turning of Koobideh skewers that is done on the grill fire, you need to turn the kabobs under the broiler once every 3 minutes (which requires to open the oven door and carefully turn all the 8 kabobs and close it again). Depending on your oven’s heat signature, you will need at least 4 to 5 of these 3-minute turns under your 500-degree broiler. In my oven, it needs 5 turns (= 15 minutes). Both sides of all skewers should have a char and dark blisters. • If you start with the presentation side up, at the end of 15 minutes and before serving you will have the presentation side up again. • Scatter your tomatoes amongst the Koobideh skewers on the same pan at the end of the first 3-minute cooking period. Brush some warm kareh taub sauce and/or salt & pepper on the tomatoes before you start to cook them. • You can also put the tomatoes on a separate pan (on a lower shelf in the oven); this will be necessary if you are grilling extra or larger tomatoes. After your Koobideh is done and removed, you can bring the pan of tomatoes up to the top shelf and let them cook for 5+ minutes until they are properly charred and ready. • Line the bottom of your serving tray or individual dinner plates with a layer of flatbread (Lavash, Tortillas, etc.) and garnish with fresh basil and other aromatic herbs. • Make sure the Kareh Taub basting sauce is warmed up on low temp and ready in a saucepan with a brush to apply to the kabob and tomatoes as they emerge from the oven. • When your kabob is ready, remove the pan from the oven. Then carefully loosen both ends of the Koobideh kabobs from the aluminum foil sleeve and slip them all off the sleeves and onto the bread lined serving platter or individual plates. • Once all kabobs are off the foil sleeves, brush them all generously with the warm Kareh Taub sauce and serve. • For best taste and texture, do not keep the kabob and grilled tomatoes longer than 30 minutes before serving. • You can brush the kabobs and grilled tomatoes again with the Kareh Taub sauce right before serving. NOTE: • Every oven has a different heat profile and signature. • Test with one or two kabobs to determine how long and how hot, etc. Write you’re your learnings and add to your recipe. After that you will make GREAT Koobideh kabob in the oven every time. SERVING SUGGESTIONS: • Koobideh kabob is often served with Persian (Iranian) saffron rice, grilled tomatoes (cooked in the oven with the kabob), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions. • A Shirazi Salad and pickled vegetables (Torshi) go great with Koobideh Kabob. • Koobideh can be frozen for up to 3 months, then thawed and re-heated for consumption. Do not freeze the grilled tomatoes.
من امروز با کانال شما آشنا شدم چندین ساعت پشت هم نشستم و ویدیوهاتونو دیدم و لذت بردم ❤❤❤ چنل شما قابلیت چندین میلیون دنبال کننده رو داره ولی چون ایرانیا انگلیسیشون ضعیفه و خارجیا هم با غذاهای ایرانی آشنایی ندارن کانال خوبی مثل کانال شما دنبال کنندش به میلیون نرسیده ولی همین فرمونو جلو برین همه دنیا رو با رسپی های خوشمزه ایرانی آشنا میکنین ❤❤❤ از ته قلبم آرزوی موفقیت میکنم براتون
سپاسگزارم. برنامه ما هم همینه که شما فرمودید. سیستم تولید محتوای ما هم بصورت حرفه ای سازماندهی شده. پسرم که در صنعت تلویزیون و سینما کار میکنه مسئول فنی کاره و همسرم تهیه کننده و سردبیر کار ماست. قانون کار تهیه کننده اینه که هر غذایی را که قراره فیلم بگیریم با تحقیق از منابع سنتی مثل کتابهای قدیمی آغاز میکنیم و حداقل سه مرتبه باید پخته و تست شده باشه قبل از فیلمبرداری. و همه ویدیوها دستور (رسپی) کامل و دقیق انگلیسی زیرش هست در قسمت کامنتها. سپاسگزاریم از حمایت شما.
@@CafeBagheri خوشحالم که با آدمای خوش ذوق و حرفه ای مثل شما آشنا شدم، کاملا مشخصه که برای ویدیوهاتون زحمت میکشید براتون آرزوی بهترین ها رو دارم و ممنونم که فرهنگ غذاهای ایرانی رو با ذوق و سلیقه بی نظیرتون به دنیا معرفی میکنید 🙏🙏🙏❤❤❤
Great chef! Very pedagogic, easy to follow up, explaining every little things. Thanks again fr Sweden I don ´t know why i love Iran and Turkey , the culture, history, food, :- )
i wiLL be making it soon, just got saffron from my iranian brother-in-Law, can't wait to try it, i'm gonna head to supermarket and buy the meat and Large tomatoes, thank you that it can be made in the oven, the sun is heating up so griLLing is not possibLe at the moment 'cuz of dry in the air.. 👍👍👍
Thank you for your wonderfully detailed explanations! I first tried koobideh kebabs at a Persian restaurant... then I felt inspired to look for the recipe the very next day 😊
Curious, have you experimented with adding gelatin to your Koobideh? It seems to be the new kitchen sciencey trick to add moisture to meatballs and meatloafs. Seems like it could also apply here, though I haven't caught wind of any Persians using it yet.
I have not, but if you do koobideh right (the traditional way, it should be perfect. But it sounds like a plausible way to further moisturize it. Dry/robbery koobideh is not good and can be prevented by following some basic rules. But I'm all for trying new tichniques! 👏🏻
Chef I bought the flat skewers but at the ends they have a wooden handle. Can I cook in the oven with door open so that the handles do not burn? Also is the recipe the same if I use lamb? If yes, what portion of the lamb gives the best results? Thank you very much sir.
The skewers do not go in the oven. My instructions for this kabob (koobideh), state that you wrap an aluminim foil around the skewer, place the ground meat mixture on the aluminium sleeve, then slide it off the skewer onto the pan and the pan goes in the oven.
It's as if you read my mind.... I have been looking on TH-cam for a recipe for Koobideh in the oven for a while. I'm definitely going to try your recipe but with lamb instead (I don't eat beef). In India they make something similar, it's called seekh kabab and they use garam masala. I did have have two questions. If I use pre ground lamb (store bought and pre-packaged) do I have to make any alterations or just prep and cook it the same way as you did? As for a piece of fat, what can I use? Thank you again for this video! 🙏
If you use pre ground lamb from store, it helps the final kabob texture to grind it one more time. If the ground meat you buy has at least 20% of fat, then no need to add any more fat! Enjoy.
Actually, authentic Persian Kabab and all other Persian dishes in restaurants/at home are strictly prepared from lamb. Beef is viewed as a cheap/substandard meat in Persian cooking.
I tried the kabob in the oven thing too. My pro tip is sprinkle some flour on top and put it on broil. The flour will burn and give it a smoky texture. Not as good real flame but kinda close. If there is no smoke or char there is no kebab.
The heat radiation from broiler does the same thing to meat. You need to look at finiahed kabob at the end and see the char. When you see the color and char, that means the smokie flavor is there, too! Flour is going to burn before your meat is cooked.
Use what tastes good! Even in Iran, many restaurants use a blend of lamb and beef. I don't like the lamb available to us in Texas, so I use beef. Quite good!
Most people live outside the Iran like me in U.S..is Beef is standard & is every where , just like lamb in Iran.. but lamb is kinda pricy here... i made it with beef like always do most my meaty food or even ground chicken with Ninja GR101 Sizzle Smokeless Indoor Grill & came out GREAT , is to freaking HOT to turn the oven on in summer F**no, but i'am more barge type of the guy comes to kabob! One thing don't use foil in oven in any type as don't heat it up coz of Alzheimer's, use the oven Liners is all over the Amazon & works great!
@@MM-dm4xj Absolutely not. When it comes to cooking, imagination doesn't work. You need to do! Make it and eat it. DNit sure what this theory of dryness if we use beef comes from! I have been making koobideh with 80/20 beef for decades. Enjoy!
@@BestAuntie-gl1ns Most ingredient in my recipes are available in every food store. Some specialty spices and ingredients can be found in middle eastern markets.
Am PRETTY SUR at home his wife doesn't let him say a word......... That's why here he TALKS.. and TALKS.. and TALKS.. ..etc. That's so annoying, that I forgot to say THANK YOU !!! A part from the TSUNAMY TALK , your video was Great !
These bit of left over Onions just dice these and use it for Omelette next Morning. Thank for such a great recipe and the procedure you made it so easy.... بسیار متشکرم
Thnk you for your contribution to us the general public Only one comment- if you could ask Ty he people or whoever responsible fir your background music 🎶 to pls make effort keep music lower volume as we cant hear you speak 🙏 cannot
This is the lowest possible volume for music. In some of my older videos the music was actually too high. We fixed that music volume issue over 2 years ago and have not had any complaints on later videos until your comment. I think this may be a matter of personal preference. Some people prefer the absence of background music. I can hardly hear it! But for the next video we will pay attention to make sure it’s not distracting. Thanks for being here!🙏🏼
Wow thank you I will try this way. Please can I ask what is the difference between kneading the mixture by hand compared to using a processor which makes it a sticky texture and easier when I have to mass cook daily. Appreciated
Thanks! It's what's for dinner! But it's hot, I'm old, and skipping the rice. Uber thin buttered, heated pita instead. Is it blasphemy to serve it with a yogurt sauce? Onion, mint, & sumac? Or will I have to go to Zoroastrian hell? Meh. Don't believe in any of them. Hope I'm right... Love the show. ❤👍🙏😁😎
Baking soda is used widely in Iran’s traditional kabob restaurants for one reason: to give the koobideh kabob a spongy puff! (better presentation) It does the same thing that baking powder does in baking. It is not healthy and not really necessary. You don’t need it!
Baking Soda tenderises the meat because it breaks the meet cells making it soft. So it also breaks any cell including your stomach cells. It is advised not to use them as it may harm your stomach. However it is used in backing a lot but it is used when it has acidic ingredient is added, such as lemon. The Backing Soda is alkaline which is opposite acid, such as lemon, so if the dish is not acidic it will not react and stays in the food and will harm your stomach. Human saliva is also alkaline, which is why lemon tastes sharp. So to digest the acid part of the food before it gets to your stomach. If you want the meet softer just punch it hard in a bowl for 15 min, not massage it. Using a blender will also do the same but it will over tenderize it ruining the texture
Hi! Don't you drink Karen Taub when you feel full to make the food go down and eat some more? I told my friends I was full once and they gave me a soup that looked like this and told me to drink it so that I wouldn't feel full and after like five minutes, I was ready for round two :D
Sir, I appreciate your desire to share this recipe ! However, it is not brain surgery and people looking for recipes are not idiots, you talked so much I almost lost the desire to learn this, 30 minutes ?, this could have taken 6_7 minutes tops , toooooooooooo long. Sorry not a fan.
Okay, I have time now for a longer and more nuanced response to your comment. Yes, you are correct. My videos are often on the longer side and contain detailed instructions. And we are constantly trying to make them shorter. However, many viewers, as evident by comments, like the presentation of more details. So, it’s a constant struggle to fit in more details, tips and techniques while keeping the videos as short as possible.Our latest editing workflow is designed specifically for this purpose One way to achieve this balance is to post short versions of videos (as time and resources allow). We are making slow progress in achieving this balance. Thanks for being patient and for staying with this channel.🙏🏼
I think you are unreasonable, it is much better to explain everything as the details are what makes it special. You seem to have no patience and want to hear what you want to hear.
Recipe for Koobideh Kabob in the Oven
Oven-broiled version of the popular Persian grilled ground beef with shredded onions, saffron and spices
Makes: 8 skewers
Ingredients:
For Koobideh Kabob
2.2 lbs./1100 grams Ground beef (80/20 fat content) OR 900 grams of stew beef/lamb + 200 grams of beef/lamb fat
1 large White (or yellow) onion
2 tsp Salt
1 tsp Fresh ground pepper
4 Large firm Roma tomatoes (1/2 tomato per each koobideh)
1/2 tsp Chipotle chili pepper
1 tsp Smoked paprika
2 tbsp Saffron solution - optional (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe)
Flatbread (Lavash, Taftoon), pita or tortillas for serving (optional)
Persian saffron rice to serve as a side (optional)
Fresh basil and/or other aromatic herbs to serve as garnish and/or a side (optional)
Persian Shirazi Salad to serve as a side (optional)
Persian pickled vegetables and herbs (Torshi) to serve as a side (optional)
For Kareh Taub basting sauce
1/4 cup Saffron solution (1/4 tsp ground saffron + 1/4 cup hot water)
1/4 tsp Ground cinnamon
1/4 tsp Ground cumin
1/2 cup Water
¼ to ½ cup Onion juice reserved from shredding the onion (optional)
1/3 cup Fresh lime juice
1 stick Unsalted butter
1 tsp Salt
1/2 tsp Black pepper
You also need:
• 8 stainless steel 1-inch wide Koobideh kabob skewers.
o Koobideh skewers are wider than average grilling skewers and in North America or Europe they can be purchased from a Persian/Iranian, Middle Eastern or Mediterranean grocery store.
o Aluminum foil to make skewer sleeves.
• Silicon brush to apply Kareh Taub basting sauce on your kabob.
Instructions:
• Skin and shred the onion using the coarse side of a box shredder.
• Using a piece of cheesecloth, a sieve or a smaller bowl, squeeze/press the shredded onion to remove most of the onion juice.
• Reserve the onion juice in a small bowl to use for making the Kareh Taub basting sauce - recipe below.
• Put the shredded and strained onion flakes in a medium bowl.
• Add salt, black pepper, paprika, chipotle pepper, and 2 Tbsp of saffron solution to the shredded onion flakes and mix thoroughly.
• If you are grinding the meat yourself, cut up the red meat (flank steak or stew meat) and the extra fat into 1 to 1.5 inch pieces and grind through the larger grinder plate (pea sized holes).
• Add the onion flakes and spice mixture to the once-ground meat.
• If you are using pre-ground meat from the store, add the onion flakes and spices to the ground meat.
• Using rubber gloves, massage the meat and onion mixture for 1 minute to partially incorporate before the second grind.
• Change the grinder plate to smaller gage (matchstick sized holes) and grind the meat and onion mixture.
• Knead the twice ground meat and onion mixture for at least 5 minutes while turning the bowl and folding over as if kneading dough to make bread!
• Put the prepared Koobideh mixture in a covered container and refrigerate for at least 2 hours or overnight.
• When ready to cook the Koobideh, take the meat mixture out of the fridge and knead/massage it for another minute to soften and re-incorporate it.
• While the ground meat mixture is resting in the fridge, make the delicious Kareh Taub basting sauce following these directions:
Bring water, onion juice and the stick of butter to a rolling boil in a saucepan, then immediately lower temperature to simmer.
Add all other ingredients but the lime juice.
Simmer for 2 minutes while stirring constantly with a whisk.
Turn off the heat and push the saucepan aside.
Add the lime juice and stir to incorporate.
NOTE: Lime juice should not be boiled in this sauce (or for any applications) because it develops a bitter taste. It should be added as the final ingredient, off heat.
NOTE: This basting sauce can be made up to 3 days ahead of making the Koobideh kabob. Just warm it before using and add the lime juice right before using. Do not boil the sauce if you added the lime juice when you made the sauce originally.
• Cut 8 pieces of regular width aluminum foil each 8-9 inches long.
• Wrap each Koobideh skewer in foil, as tightly as possible.
• Wrap a standard size cookie sheet (or oven pan) with aluminum foil (for easy cleanup) and place a screen/rack over it.
• Fill a medium-sized bowl with lukewarm water (to use as “Aub Dast”; means hand water in Persian). This water is used to keep your hand from sticking to the Koobideh meat mixture when forming it putting onto the skewer. You will be using one hand to hold the skewer and the other hand to work the ground meat mixture onto the skewer. The “hand water” is for the hand that is handling the meat.
• Preheat oven (on broil) to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
• For each kabob, take about 130 grams (4.5 ounces) of the ground meat mixture, briefly knead and massage it to re-incorporate red meat and fat and then place it around a foil covered skewer.
• Dip your hand in the lukewarm water and push/work the meat portion down the skewer, ensuring for the meat to stay on the aluminum foil sleeve covered part of the skewer with at least 2 inches of foil exposed on each end.
• Stretch the meat down the skewer to ensure it is at least 9 inches long.
o Dip your hand used to form the Koobideh on the skewer in the warm water and form the iconic Koobideh indentations/ridges using the side of your thumb and middle finger to create the indentations. See the video for details on forming the Koobideh on the skewer.
• Pinch the ends (top and bottom) of the kabob portion against the foiled skewer to ensure it sticks.
• Gently push the aluminum foil sleeve (and the Koobideh meat that is on it) off each skewer and lay them on the rack surface that you had placed on the cookie sheet/pan. Lay the kabobs next to each other (1 inch apart). Ensure that the presentation side of the kabobs are facing up (the side with pretty indentations you made).
• IMPORTANT: To simulate the important turning of Koobideh skewers that is done on the grill fire, you need to turn the kabobs under the broiler once every 3 minutes (which requires to open the oven door and carefully turn all the 8 kabobs and close it again). Depending on your oven’s heat signature, you will need at least 4 to 5 of these 3-minute turns under your 500-degree broiler. In my oven, it needs 5 turns (= 15 minutes). Both sides of all skewers should have a char and dark blisters.
• If you start with the presentation side up, at the end of 15 minutes and before serving you will have the presentation side up again.
• Scatter your tomatoes amongst the Koobideh skewers on the same pan at the end of the first 3-minute cooking period. Brush some warm kareh taub sauce and/or salt & pepper on the tomatoes before you start to cook them.
• You can also put the tomatoes on a separate pan (on a lower shelf in the oven); this will be necessary if you are grilling extra or larger tomatoes. After your Koobideh is done and removed, you can bring the pan of tomatoes up to the top shelf and let them cook for 5+ minutes until they are properly charred and ready.
• Line the bottom of your serving tray or individual dinner plates with a layer of flatbread (Lavash, Tortillas, etc.) and garnish with fresh basil and other aromatic herbs.
• Make sure the Kareh Taub basting sauce is warmed up on low temp and ready in a saucepan with a brush to apply to the kabob and tomatoes as they emerge from the oven.
• When your kabob is ready, remove the pan from the oven. Then carefully loosen both ends of the Koobideh kabobs from the aluminum foil sleeve and slip them all off the sleeves and onto the bread lined serving platter or individual plates.
• Once all kabobs are off the foil sleeves, brush them all generously with the warm Kareh Taub sauce and serve.
• For best taste and texture, do not keep the kabob and grilled tomatoes longer than 30 minutes before serving.
• You can brush the kabobs and grilled tomatoes again with the Kareh Taub sauce right before serving.
NOTE:
• Every oven has a different heat profile and signature.
• Test with one or two kabobs to determine how long and how hot, etc. Write you’re your learnings and add to your recipe. After that you will make GREAT Koobideh kabob in the oven every time.
SERVING SUGGESTIONS:
• Koobideh kabob is often served with Persian (Iranian) saffron rice, grilled tomatoes (cooked in the oven with the kabob), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions.
• A Shirazi Salad and pickled vegetables (Torshi) go great with Koobideh Kabob.
• Koobideh can be frozen for up to 3 months, then thawed and re-heated for consumption. Do not freeze the grilled tomatoes.
Don't forget to pin this!
@@CheckTheWiki Thank you!! 😁
@cafebagheri Thank you my boyfriend is Persian and it can be hard finding certain recipes ❤ you are an angel ❤
How wide are your skewers?
@@paleezbubblan 1.5 inches
من امروز با کانال شما آشنا شدم چندین ساعت پشت هم نشستم و ویدیوهاتونو دیدم و لذت بردم ❤❤❤ چنل شما قابلیت چندین میلیون دنبال کننده رو داره ولی چون ایرانیا انگلیسیشون ضعیفه و خارجیا هم با غذاهای ایرانی آشنایی ندارن کانال خوبی مثل کانال شما دنبال کنندش به میلیون نرسیده ولی همین فرمونو جلو برین همه دنیا رو با رسپی های خوشمزه ایرانی آشنا میکنین ❤❤❤ از ته قلبم آرزوی موفقیت میکنم براتون
سپاسگزارم. برنامه ما هم همینه که شما فرمودید. سیستم تولید محتوای ما هم بصورت حرفه ای سازماندهی شده. پسرم که در صنعت تلویزیون و سینما کار میکنه مسئول فنی کاره و همسرم تهیه کننده و سردبیر کار ماست. قانون کار تهیه کننده اینه که هر غذایی را که قراره فیلم بگیریم با تحقیق از منابع سنتی مثل کتابهای قدیمی آغاز میکنیم و حداقل سه مرتبه باید پخته و تست شده باشه قبل از فیلمبرداری. و همه ویدیوها دستور (رسپی) کامل و دقیق انگلیسی زیرش هست در قسمت کامنتها. سپاسگزاریم از حمایت شما.
@@CafeBagheri
خوشحالم که با آدمای خوش ذوق و حرفه ای مثل شما آشنا شدم، کاملا مشخصه که برای ویدیوهاتون زحمت میکشید براتون آرزوی بهترین ها رو دارم و ممنونم که فرهنگ غذاهای ایرانی رو با ذوق و سلیقه بی نظیرتون به دنیا معرفی میکنید 🙏🙏🙏❤❤❤
oh man! this video is just so new, leaving the first comment here!
Well done bro! keep it up!
Always love your recipes.
With love from Poland.
Love every moment of this video. Thank you for sharing this!❤
سپاس سلامت باشی عزیزجان من مادر برای شما سلامتی وشادی وموفقیت آرزو دارم 🌿🙏🥀
BAH, BAH, BAH sir. Looks delicious.
Great chef! Very pedagogic, easy to follow up, explaining every little things.
Thanks again fr Sweden
I don ´t know why i love Iran and Turkey , the culture, history, food, :- )
Another great lesson! I used your original koobideh recipe for Father’s Day and it was a big hit with the family.
This over version is a great option.
My husband absolutely loved it. We have always struggled with making it outside and this was so much easier! Thank you!!!
The basting sauce is AMAZING! Such a wonderful recipe, thank you so much!👍👍
i wiLL be making it soon, just got saffron from my iranian brother-in-Law, can't wait to try it, i'm gonna head to supermarket and buy the meat and Large tomatoes, thank you that it can be made in the oven, the sun is heating up so griLLing is not possibLe at the moment 'cuz of dry in the air.. 👍👍👍
Thank you Mr. Baghari. Cooking Koobideh in the oven is a great idea. I will try it this weekend.
Preparing the meat is a lot like making sausage. You mix it to get protein extraction that binds the mass together.
I MUST try this. I can see it will take some practice. Love your videos. You’re a great teacher.
I am definitely making koobideh in the oven because it's too hot outside. It's not because it fell off the skewer on the grill last time, I promise 😉
delicious as always!!!!
@CafeBagheri wonderful video the best Kubida recipe on TH-cam , please sir for your next video make the famous Âsh-e reshteh soup recipe 🙏
well done!
I haven’t had this for 65 years. It sounds delicious.
Sounds like it's time to make some koobideh kabob!
Thank you for your wonderfully detailed explanations! I first tried koobideh kebabs at a Persian restaurant... then I felt inspired to look for the recipe the very next day 😊
You can do it!
Oooh nice to know that I can still make koobideh when I don't have access to a grill :)
Thanks Chef Bagheri! We made Kabob on a rainy day inside---
That’s a genius idea! Thank you for sharing!
Wonderful job..
Greetings from eastern Arabia
the aluminium sleeves tricks is very neat..
Thx ❤😊
Thanks a bunch, fr Saint John NB Canada
Great job chef
Very good,thank you.
Thank you
Vajab is a unit of measurement! Indeed ! 😂
Azizam, can you please make Fesenjoon like the tradisional way please?
I do have a traditional fesenjoon video here.
@@CafeBagheri i thougt it had a Bagheri twist in it 😅
@@tangorsl1740 Only the Worcestershire sauce (tangy/malas taste can come from many sources). If you’re talking about my fesenjoon video.
@@CafeBagheri oke then i will make the one you made but without the Worcestershire sauce
@@tangorsl1740 Test and make something that tastes good to you! That is key.
Just having the exhaust on and cutting next to your stove or on top of a free space in your stove is enough to deal with onion fumes.
Curious, have you experimented with adding gelatin to your Koobideh? It seems to be the new kitchen sciencey trick to add moisture to meatballs and meatloafs. Seems like it could also apply here, though I haven't caught wind of any Persians using it yet.
I have not, but if you do koobideh right (the traditional way, it should be perfect. But it sounds like a plausible way to further moisturize it. Dry/robbery koobideh is not good and can be prevented by following some basic rules. But I'm all for trying new tichniques! 👏🏻
Uncle Ben it's me your nephew Casey
Hey Casey Arvin! Chetory amoo? Thanks for your support! 🙏🏼❤️
Isn't that great! Thank you.
Chef
I bought the flat skewers but at the ends they have a wooden handle. Can I cook in the oven with door open so that the handles do not burn?
Also is the recipe the same if I use lamb? If yes, what portion of the lamb gives the best results?
Thank you very much sir.
The skewers do not go in the oven. My instructions for this kabob (koobideh), state that you wrap an aluminim foil around the skewer, place the ground meat mixture on the aluminium sleeve, then slide it off the skewer onto the pan and the pan goes in the oven.
Thank you very much.
Please do respond to the second part of my question re using lamb. Thank you.
@@ChopChou Best results are achieved with mixing lamb and beef (40 % beef flank steak, 60 % leg of lamb).
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It's as if you read my mind.... I have been looking on TH-cam for a recipe for Koobideh in the oven for a while.
I'm definitely going to try your recipe but with lamb instead (I don't eat beef). In India they make something similar, it's called seekh kabab and they use garam masala.
I did have have two questions. If I use pre ground lamb (store bought and pre-packaged) do I have to make any alterations or just prep and cook it the same way as you did? As for a piece of fat, what can I use?
Thank you again for this video! 🙏
If you use pre ground lamb from store, it helps the final kabob texture to grind it one more time. If the ground meat you buy has at least 20% of fat, then no need to add any more fat! Enjoy.
Actually, authentic Persian Kabab and all other Persian dishes in restaurants/at home are strictly prepared from lamb. Beef is viewed as a cheap/substandard meat in Persian cooking.
@@texmexexpress A mixture of lamb and beef is quite common these days.
@@CafeBagheri.
What should be width of skewer for this kebab
Sorry, I somehow missed this comment/question. 1 inch wide. There are some that are 5/8 of an inch wide; those work, too.
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I tried the kabob in the oven thing too. My pro tip is sprinkle some flour on top and put it on broil. The flour will burn and give it a smoky texture. Not as good real flame but kinda close. If there is no smoke or char there is no kebab.
The heat radiation from broiler does the same thing to meat. You need to look at finiahed kabob at the end and see the char. When you see the color and char, that means the smokie flavor is there, too! Flour is going to burn before your meat is cooked.
Why you using beef for kobideh?
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Use what tastes good! Even in Iran, many restaurants use a blend of lamb and beef. I don't like the lamb available to us in Texas, so I use beef. Quite good!
Most people live outside the Iran like me in U.S..is Beef is standard & is every where , just like lamb in Iran.. but lamb is kinda pricy here... i made it with beef like always do most my meaty food or even ground chicken with Ninja GR101 Sizzle Smokeless Indoor Grill & came out GREAT , is to freaking HOT to turn the oven on in summer F**no, but i'am more barge type of the guy comes to kabob! One thing don't use foil in oven in any type as don't heat it up coz of Alzheimer's, use the oven Liners is all over the Amazon & works great!
Beef makes it dry. I imagine its even worse in an oven
@@MM-dm4xj Absolutely not. When it comes to cooking, imagination doesn't work. You need to do! Make it and eat it. DNit sure what this theory of dryness if we use beef comes from! I have been making koobideh with 80/20 beef for decades. Enjoy!
Real Kobideh is always with lamb. Always.
Nothing wrong with beef but it never be the same as lamb.
your recipes need some extras that nt easy avallraaable for evry one like extra getting grind machine or zafran make easier recipes thank you
yes not extra orders with this recipe is easy available for every one so give easy recipes on the stove instead of oven. please, thanks
@@BestAuntie-gl1ns Most ingredient in my recipes are available in every food store. Some specialty spices and ingredients can be found in middle eastern markets.
Am PRETTY SUR at home his wife doesn't let him say a word......... That's why here he TALKS.. and TALKS.. and TALKS.. ..etc. That's so annoying, that I forgot to say THANK YOU !!! A part from the TSUNAMY TALK , your video was Great !
Yup!
دست درد نكنه
Damet garm! This is very interesting and innovating way of making koobideh that I never thought of! I will sure try it !
These bit of left over Onions just dice these and use it for Omelette next Morning.
Thank for such a great recipe and the procedure you made it so easy.... بسیار متشکرم
this is perfect for me, i don't like to grill 🙂 thank you for sharing this delicious recipe. 😋
Thanks for watching
Iraqi restaurant they use same kabab skewers too always and they very delicious kebab in San Diego
I am making these soon. Mercie!
Thnk you for your contribution to us the general public
Only one comment- if you could ask Ty he people or whoever responsible fir your background music 🎶 to pls make effort keep music lower volume as we
cant hear you speak 🙏
cannot
This is the lowest possible volume for music. In some of my older videos the music was actually too high. We fixed that music volume issue over 2 years ago and have not had any complaints on later videos until your comment. I think this may be a matter of personal preference. Some people prefer the absence of background music. I can hardly hear it!
But for the next video we will pay attention to make sure it’s not distracting.
Thanks for being here!🙏🏼
Thank you so much for teaching us about this amazing culture through food ❤️
This is the recipe I didn’t know I needed. I am making this very soon! Thank you! Amazing channel- I love videos you post! 😊
Wow thank you I will try this way. Please can I ask what is the difference between kneading the mixture by hand compared to using a processor which makes it a sticky texture and easier when I have to mass cook daily. Appreciated
Kneading integrates the fat particles into the meat (eather by hand or a machine). Processor cuts things; different action.
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You’re so awesome!
Thank you for your support!
So clever. You are awesome chef. Can’t wait to cook it tonight. Thanks.
Koobideh Kabob in the...Nope!
Thank you for all the work you Guys and Girls put into this channel!
Looks amazing. But are you really gonna waste the meat juice?😮. BTW I have requests, when will you do kale pache?? I with cinemon Sauce 😅😅😊😊
Love kale pacheh. It’s on the list
Thanks! It's what's for dinner!
But it's hot, I'm old, and skipping the rice. Uber thin buttered, heated pita instead. Is it blasphemy to serve it with a yogurt sauce? Onion, mint, & sumac? Or will I have to go to Zoroastrian hell? Meh. Don't believe in any of them. Hope I'm right...
Love the show. ❤👍🙏😁😎
Enjoy it your way!
Perfect like always 🥰🌹
He is my uncle
@@Jedi_master2 Wow , you’re so lucky my friend 😇😃🥰
Looks so yummy!
great Job
Delicious
Just quarter your onion and throw it in the meat grinder. Works great
For the kabob in the oven it works.
I’ve seen recipes add baking soda. Does this help tenderize the meat? Have you ever tried this? Thanks again!
Baking soda is used widely in Iran’s traditional kabob restaurants for one reason: to give the koobideh kabob a spongy puff! (better presentation) It does the same thing that baking powder does in baking. It is not healthy and not really necessary. You don’t need it!
@@CafeBagheri thank you!
Baking Soda tenderises the meat because it breaks the meet cells making it soft. So it also breaks any cell including your stomach cells. It is advised not to use them as it may harm your stomach. However it is used in backing a lot but it is used when it has acidic ingredient is added, such as lemon. The Backing Soda is alkaline which is opposite acid, such as lemon, so if the dish is not acidic it will not react and stays in the food and will harm your stomach. Human saliva is also alkaline, which is why lemon tastes sharp. So to digest the acid part of the food before it gets to your stomach.
If you want the meet softer just punch it hard in a bowl for 15 min, not massage it. Using a blender will also do the same but it will over tenderize it ruining the texture
@@happylittlemonk thank you kindly
This looks delicious! ❤️
Hi! Don't you drink Karen Taub when you feel full to make the food go down and eat some more? I told my friends I was full once and they gave me a soup that looked like this and told me to drink it so that I wouldn't feel full and after like five minutes, I was ready for round two :D
Don’t know what that was they gave you! 😂
@@CafeBagheri
It was like magic, one second I feel stuffed and then after five minutes, I'm ready to eat some more! :D
Sir, I appreciate your desire to share this recipe !
However, it is not brain surgery and people looking for recipes are not idiots, you talked so much I almost lost the desire to learn this, 30 minutes ?, this could have taken 6_7 minutes tops , toooooooooooo long. Sorry not a fan.
Thanks for watching and taking the time to comment.
Okay, I have time now for a longer and more nuanced response to your comment. Yes, you are correct. My videos are often on the longer side and contain detailed instructions. And we are constantly trying to make them shorter. However, many viewers, as evident by comments, like the presentation of more details. So, it’s a constant struggle to fit in more details, tips and techniques while keeping the videos as short as possible.Our latest editing workflow is designed specifically for this purpose One way to achieve this balance is to post short versions of videos (as time and resources allow). We are making slow progress in achieving this balance. Thanks for being patient and for staying with this channel.🙏🏼
I think you are unreasonable, it is much better to explain everything as the details are what makes it special. You seem to have no patience and want to hear what you want to hear.