Koobideh Kabob Recipe Grilled ground beef with shredded onions Makes: 6 9-inch skewers INGREDIENTS: For Koobideh Kabob -- 2 lbs. Ground beef (80/20 fat content) -- 1 small White onion -- 2 tsp Salt -- 1 tsp Fresh ground pepper -- 8 - 10 Firm Roma tomatoes (1 per person) 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 -- 1/2 cup Onion juice (optional) -- 1/3 cup Fresh lime juice -- 1 stick Unsalted butter -- 1 tsp Salt -- 1/2 tsp Black pepper YOU ALSO NEED: -- Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge) -- 10 stainless steel Koobideh kabob skewers or 10 bamboo wooden skewers (if you are broiling in the oven). ------ Koobideh skewers are wider than average grilling skewers and can be purchased from a Persian/Mediterranean grocery store. ------ To broil the kabob in the oven, use the bamboo skewers. Instructions are included in this recipe. -- Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter. ------ This “bread under the kabob” (Noon-e Zir Kabob) absorbs the juices from the fresh kabob and is considered a delicacy that you need to try to believe. -- Silicon brush to apply Kareh Taub sauce on your kabob. NOTE: -- One of the most difficult and nerve-racking aspects of cooking Persian Koobideh kabob is the possibility of the meat falling off the skewer and into the fire! Until you get the ground meat mixture and the heat of the fire figured out, you are likely to experience some hits and misses. -- The most important factors are the consistency and temperature of the ground meat mixture that you are working with, as well as the temperature of the grill fire. -- The desired consistency requires that you massage the meat mixture thoroughly and refrigerate it overnight before putting it on skewers to grill. Make sure the Koobideh meat mixture is kneaded/massaged for at least 8 minutes at initial mixing and another few minutes right before putting it on the skewers. -- Persian Koobideh is quite possibly the only meat dish in the world that should not be brought to room temperature before it is cooked; it should be cold when you put it on the skewers. This ensures an initial firmness of the meat on the skewer. -- The grill fire must be hot. If you are using a charcoal grill, the ideal state is red coals blown to peak temperature using a fan. DIRECTIONS: -- Shred the onion using a food processor or the finer side of a box grater. -- Using a piece of cheesecloth or a sieve, squeeze/press the shredded onion to remove as much of the onion juice as possible. This will also help keep the meat on the skewer. -- Discard the onion juice (unless you are using it for marinating other types of grilled meat or to use in the kabob sauce, AKA Kareh Taub - recipe below). -- Put the shredded onion in a large bowl. -- Add the salt and pepper to the shredded onion and mix thoroughly. -- Add the ground meat to the seasoned onion. -- Using rubber gloves, massage the meat and onion mixture for at least 8 minutes. -- Put the ground meat mixture in a covered container and refrigerate for at least 4 hours or overnight. -- When you’re ready to cook the kabob, start the fire in your grill. ------ For a charcoal grill, the highest temperature means that a thick layer of charcoal lumps/briquettes are red hot, and no flames are blazing. ------ For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on. -- While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it for another few minutes to be ready to put on the skewers. -- Make the delicious Kareh Taub Basting sauce following these directions: ------ Bring water, onion juice and the stick of butter to a boil in a saucepan, then lower temperature to simmer. ------ Add all other ingredients but the lime juice. ------ Simmer for 2 minutes while stirring constantly with a whisk. ------ Add the lime juice and which, then push the pan off the heat. ------ NOTE: Lime juice should not be boiled in this sauce because it gets bitter. It should be added as the final ingredient, off heat. -- Fill a medium-sized bowl with lukewarm water. -- Take about 140 grams (4.5 ounces) of the ground meat mixture and place it around a skewer. -- Hold a skewer over the fire to know which part of your skewer will be on the optimal heat zone. -- Dip your hand in the lukewarm water and push the meat mixture down the skewer. -- Stretch the meat up and down the skewer to ensure it is at least 8 inches long and that it has the iconic Koobideh indentations. ------ Use the thumb and middle finger to make the indentations. -- Make sure the meat is positioned on the skewer so that when it’s on your grill, the meat is exposed to the grill’s optimal heat zone. -- Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer. -- Once you lay down the last koobideh skewer on the hot grill, go back to the first skewer and turn it. Let the second side cook and firm up for 30 seconds and turn all of them. ------ This quick turning is important in preventing the meat from falling off the skewers. ------ The first side facing the high heat fire quickly forms a skin which holds the meat together. ------ When you flip the skewer, the other side has a chance to form a protective skin. ------ If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat. -- After the initial one-minute heating of both sides of the kabob skewer, cook each side for an additional 6-7 minutes, turning once every 45 seconds to a minute. -- The length of time to cook koobideh depends on your grill and fire. Both sides of all skewers should have a char and dark blisters. -- About 2 - 3 minutes before your kabob is ready, brush both sides of each kabob with the Kareh Taub sauce generously…several times. ------ Alternatively, you can pour the warm Kareh Taub sauce in a pan or tray. When your kabob is ready, place all the skewers in the sauce, turning to coat each side before removing the kabob from the skewer. -- Line the bottom of a tray, serving plate or large plastic container with flatbread or tortillas. -- As the kabob skewers are cooked and ready, use a piece of flatbread/lavash bread to push the kabob off the skewer and onto the bread in the platter/container. -- Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes). -- You can brush with the Kareh Taub sauce again right before serving. NOTE: -- Every grill has a different heat profile/level. -- You must experiment and learn how/what your grill does with Koobideh. -- You may have to ruin a batch or two to master how long and how hot, etc. before you learn how to make GREAT Koobideh kabob. ALTERNATE COOKING METHOD: -- If you do not want to grill the Koobideh outside on a grill, you can cook smaller portions of the ground meat mixture on a wooden/bamboo skewer in your oven, under the broiler. -- Soak the bamboo skewers in water for at least 20 minutes before using. -- Preheat the conventional oven to 550 degrees Fahrenheit on broil. -- Using the same method for putting the Koobideh on the Persian skewer, put a smaller portion of the meat mixture on the bamboo skewers. -- You can use a spoon handle to make markings on the meat to mimic the finger indentations on the kabob cooked on the larger skewers. -- Place the bamboo skewers on a rack over a baking pan and place under the broiler. -- Cook the skewers under the broiler, flipping the skewers at the 1-minute mark. -- Turn the skewers and then cook for 17 minutes on the second side. -- Turn all the skewers and cook for another 18 minutes on the other side gain. -- Cooking the Koobideh in the oven means there is no worry about the meat falling off the skewers! -- As with the grill, you need to experiment to find the right timing for cooking the Koobideh in your oven. SERVING SUGGESTIONS: -- Koobideh kabob is often served with Persian (Iranian) saffron rice, grilled tomatoes (recipe below), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions. DIRECTIONS FOR GRILLED TOMATOES: -- Cut the firm Roma tomatoes in halves. -- Place the halves on skewers (not the wide Koobideh skewers) or on bamboo skewers that -- have been soaked in water for at least 20 minutes. -- Place the tomatoes on the hot grill for 5 minutes on each side. -- Salt and pepper both halves. -- Time the grilling of the tomatoes so they’re ready to enjoy with the Koobideh kabob.
I'm unable to copy paste this and I really want the recipe. Could someone email it to me. aunt2elise@gmail.com I'd be so appreciative. Have a blessed day. I'm actually making this at this moment for father's day (a different recipe) with cumin rice !!
I was in Iran quite a while. Kabob kubideh was the most liked dish. The description has been excellent and I liked it. Only thing is I couldn’t copy paste the menu. Anyway kheili mammon, alee bold.
My best friend in college was from Iran. He introduced me to Persian food and I have been in love for 30 years. Your explanation is so amazing! I’ve made koobidah with moderate success, but now you have shared some secrets that will push it to a home run! Merci!!!
I was married to Iranian man he used to cook Iranian food for me I miss him so much . You remind me of him. Great job delicious food thank you so much , absolutely like and subscribe to your channel😘💖
I love how the oldest cuisines in the world are so simple and yet the most tasty! My goal is to get very good at Persian and Greek cooking this year, since these are two of my favorites.
There's growing traction overall in the US! Especially west coast, like SoCal. Where the Asian, Latin, and Middle Eastern cultures intermingle all together along with classic Americana here.
I just finished seeing your video on how to make Koobideh Kabob, I want to say thank you for explaining so well on how to make a Persian kabob. I am not Persian but i love Persian food. So once again thank you. Have a good day.
I am Armenian and have been looking for some good instruction on technique and seasonings. There are dozens and dozens of videos from my folks but yours is easily the best. Thank you so much for the clear concise directions explanations and overall clarity. Your food looks looks amazing, now I know how to keep my meat from falling off. The sauce looks really great too I will try it thank you again
Iranian foods is my all time favorite. But koobideh kabob is my number 1 dish at the restaurant. Thank you for sharing your recipe. I made it at home so many times but didn’t know about the sauce you brushed at the end. Wow… really good. No wonder why my koobideh doesn’t have the moisture. Since moved to Florida. I missed my Persians restaurants in NY. Thank you so much for your recipe
Very nicely detailed video. I'm a sumac addict so I usually drop a tsp or so in with my grated onions with the salt and pepper. Of course I add a whole bunch more on my rice and kabobs when eating.
So I am of Mexican dissent and of course Mexican food is my favorite... you can never go wrong with Puerto Nuevo style lobster. But since my best friend is Iranian and he introduced me first to Koobideh and then he had the nerve to up game to Soltani... I'm like you bastard... this food is phenomenal. Then it was all over when I found the holy grail Mast-o-Musir. Mic Drop Game over... if a restaurant doesn't have Mast-o-Musir I don't dine there.... sorry. its a requirement. My wife took a moment to find a liking to this type of food.. but once she had Chicken Koobideh that is her go to dish. We love it.
Found your channel the other day, now my mom and I are completely hooked into all your cooking. You are an artist! I have looked at other Persian cooks and I think the reason you are the best is because you are sincere, thorough and you put all your heart 100% into teaching others. Your illustration on how you describe step by step is just awesome and you remember to say everything, as if we are right there with you. Making your koobideh beef tonight. Sorry on the loss of your madar.
I love the recipe! This is the recipe we used to do it in Iran for lule kebob. Thanks for the video. Please make more videos about Iranian delicious foods.
I’ve made this 4 times now and it’s always absolutely amazing! The sauce is heavenly (I skip the cumin and cinnamon) and now I can’t imagine koobideh without it. Thank you for explaining how to make this dish so clearly. It always makes me so happy when we eat this
I am constantly playing with the recipie...and here is the best results so far: - Use 50% beef shoulder (aka chuck cut) - Use 50% lamb shoulder (I used to use lamb ribs, but the kabob with lamb shoulder tastes better) - 300g of onion pulp per KG of meat (onion minced in the meat mincer) - 1.75 tsp salt per KG of meat - 0.75 tsp fine black pepper per KG of meat - 0.5 tsp baking soda (MIXED WITH THE ONION) - 1 egg white per KG of meat (mixed into the onion) - I mince the meats twice through mincer - I mince the onions once through mincer I mix the baking soda and white and onion. I mix the salt / pepper into the meat Then mix the onions and meat. Really mix well for at least 10 minutes and until the meat texture has changed into something sticky. Then I create 150g balls from the mixture and let sit in the fridge for 30 minutes Then I skewer - about 9 inch kabobs. I then cook over gas grill for 12 minutes. Its important that the heat not be too high as it burns the outside of the kabobs. Cooking over coal can sometimes lead to too high of heat - but with gas grill this is not really a problem. Its important not to cook for too long as it dries out the kabobs. This recipe is a work in progress and if I change it , i will update it here. I have to say, putting the baking soda in the onion instead of what i used to do, which was putting the baking soda in the meat - really made a huge difference in the texture and taste of the kabobs. Also getting fresh meat makes an enormous difference in the taste of the kabob!! The fresher the meats the better. My next experiment is using yellow onions instead of white onions - and also cutting out the egg white to see the effect.
Great English! I can tell you are intelligent and educated by how well you speak English and how you pay attention to details that average people do not! Great job!
I was looking like this vedio from long time. My older brother was in Tehran for 12 years. And he talked about this. He was very fond of this. I hope I can make it and feed him. Thank you.
I ve always liked these kebabs. Thank you for teaching this. You method is great. I saw your video for the first time and immediately subscribed to your channel. Would love to learn more from you. I wish you were my neighbor. Love the dedication, even in snow. I can relate to your love for cooking.
My mother takes a little bit of a meat and processes it in the Cuisinart foot processor to almost a paste, and then she adds it to the rest of the meat. That seems to really help the kebab not fall off the skewers.
Thank you for the detail regarding your ingredients. You deserve a medal for your final grilling. I know how cold Texas got in 2021. I could feel the cold from your video.
Excellent videos Sir! Your presentation and personality is some of the best I have seen on TH-cam for Persian food. Make sure you show off the food at the end! I want to see someone take a bite and have their minds blown.
I prepared the Koobideh and it was such a hit, I had to double up the recipe and it turned out so delicious. I also tried to make the saffron rice and that was a fail, I burned it but will not give up and keep on trying until its perfect! Thank you from Los Angeles.
Thank you so much for your time and detailed methods of making this delicious kabob. I’ve tried so many recipes but this method seems to be my go to from hereon. My son LOVES koobediah kabob. Some skip the tips and tricks but you nailed every aspect of teaching us to avoid mistakes. Genuinely THANK YOU.
I love that you talk about the cut of meat to use! I am so excited to try this recipe- this is one of my favorite dishes, and I am finally getting around to trying to make it at home!
Hello ! Mr.. Professor. Bagheri ! Thank you for your basic recipe for the koobideh kabob. I have always admired and desired for koobideh kabob as i am big fan of it.........i bought saffron because of your videos. i will try your recipe and hopefully your recipe fits right in the savoury tastes of iranian kabobs..... i am really big fan of iranian cuisines and people ! thank you . please keep updated of recipes and i would like to know more about garlic potatoes in iranian styles.......cooked.. thank you sir
bah bah....I am going to try to make Kabob for the first time myself this weekend, my dad was the best kabab maker so we never messed with the master but he passed away a few months ago and i have to step up, I always said he needs to show me how to make a good koobideh when he got better but that wasnt in our destiny, sorry for the bummer comment...Damet garm agha, we are also in Dallas
Sorry for your loss. You should make koobideh in honor of your dad. i also have a recent video on a koobideh that I came up with (Turducken koobideh). Thanksgiving koobideh! Check it out; it’s even better than traditional lamb/beef version!
Thank you for your video. Closest Persian restaurant to me is over 300 miles away. I now feel more confident making it on my own. I appreciate the tips!
My fiancé and I will be making this tonight but when we watched this video this past weekend he made the comment right before you did about the flat bread being fought over when it's soaked in the juices and just gave me a look like "I told you so" when you said verbatim what he did. Cracked me up! Can't wait to try it. Sending love and thanks from Tulsa, Oklahoma!
Wow you need to be on TV, sir! Excellent chef and teacher! I thoroughly enjoyed learning from you. So talented and well spoken mashallah! Thank you! Can't wait to give this a try!
Sounds amazing and I'm going to try this soon. I have lived almost 10 years in Tehran as a child and this brings back so much memories. Do you happen to have a recipe for Barbari bread?
Great video, I love Iranian food and like a lot the way you have explained everything and made it easier to elaborate. Really good job. Thanks and Best regards from Spain
It's nun zir kabob my friend 😂😂 zir means under. Bread under kabob. Just wait until the juices from kabob sip into the bread ... omg 😘😘 families have broken up fighting over it 😳😂
Absolutely tempting kebabs for non spicy, magnificent recipe of butter saffron sauce, Definitely i Would love to eat such kebabs for the rest of my life love persian food Love Iranians 🇮🇷 Love from 🇵🇰 Syad Abbas.
Thank you so much for sharing your techniques of Kabob, its an art form for sure. Made your Joojeh chicken kabobs and it was amazing a couple weeks ago. Now I have ventured into ground meat skewers and I thought ok I got this and all of a sudden one fell into the fire, more practice and study from the masters. Thanks again for sharing, enjoy everyday.
Awesome! please let me know how it works out? Also, I would appreciate it if you share the video link with your friends and family on Facebook and other social media; trying to spread the word!🙏🏼
So many chefs are in the comment section instead of internet degenerates. Anyway thanks for the video and thank you for showing a Persian food recipe for the people from other parts of the world to enjoy!
Great video!! Excellent explanation, looks fantastic! I also like how you can convert your gas grill into a charcoal ‘Mangal’ with the insert you have. You should consider doing a video on how to build that kit. I have both a Mangal and gas grill and would love to get rid of the Mangal and just go with your setup for the occasional kebab. Keep it up! 👍👍
If I had to choose between ghormeh sabzi, Fesenjan, and koobideh I would stand frozen in the middle of them like a donkey between two food sources and then I would starve to death. The only good thing to come out of 1979 was I met my Persians. And my brother Persian has taught me a very great deal. What a rich and lovely heritage. I hope someday everyone can act like grown ups. I'd love to go visit.
Love your work, had my Son's Iranian co-worker stay with us for a few months. (he can cook) Now we have kebob and tachin wars to see who can make the best, I must win. LOL.
Great tip; will remember to observe this for next video. I know we’ll do more koobideh videos. This was the traditional recipe. I have more moderm and exciting versions, including koobideh done in an oven! Thanks for watching!
Outstanding passion and attention to detail, my friend! You are talented. Thank you for sharing your beautiful craft with us. I must ask...what grill have you chosen and why?
The best grill to make this particular kabob (koobideh) is a charcoal grill or an Argentinian style live-fire grill. But you can do koobideh with a gas grill at highest possible temp! My charcoal grill is a Chaor Griller brand (Legacy model - 33 inch).
Thank you for this - always wanted some tips and tricks for koobideh. Watching you cook during that Texas nuclear winter made me glad I live in California ;)
Great video buddy! Very informative and looks like a fun dish to make. Just one thing are you not worried about your patio furniture left out in the winter?
Dont cut your tomatoes because the whole idea of the roasting of the whole tomato is when it is on your plate next to your rice when you open your charred tomatoes they release their delicious juices and it flows onto your rice mixing with the meat juices and it is from heaven
Thank you so much for this. I've watched it done as a young lady but it's been done years. I see where I went wrong, too much onion juice in my koobideh. 😊
Good stuff man👌 New subscriber from S Africa. I've worked in Iran for a year in 2008. Love the cuisine and culture. Not much spices in the food as the neighboring countries, but so tasty and healthy😋 The only time my body had a six pack! 😁
Haven't seen all you vids yet. So maybe you've made it. There is Dish in Iran made with mashed up eggplant and liquid whey. Quite similar to Babaganoush. Something like "khorest badamjoon" 😐😵 Dinno but I think I'm not too far off😬
@@marvinharms1891Persian cooking is very mild & avoids all hotness/spices. The Persian dish you're looking for is "Kashke Bademjan", it has a very different taste than Baba Ganoush.
I am a vegetarian, but this was my fave meal before 2014. I made it last year for Father’s Day and I wish I had this video to work with. Mine came out okay, but you have many tricks and tips! The doggie is gorgeous and looks so excited to get a bite too! Drop some, Dad! 😂 thanks for the great videos! I’m hooked on Persian food!
Thank you. This same recipe will work with Beyond and other meatless ground beef products. Just add some beeadcrmbs to firm it up a bit and as long as you keep turning the skewers once a minute you should be good. I have made this as a vegetarian kabob and it works!
@@CafeBagheri thank you! I didn’t even think of that! See! You are full of helpful ideas the normal person wouldn’t think of! You are awesome! God bless you and your family! Keep the perfection videos coming, brother! ♥️ Almost forgot! I just got my barberries on Amazon and I’m gonna try the bread next. I will let you know how great it turns out!
Man. You rock. Your tips on things to care about to avoid the kebab falling of the Seekh were bullet proof. I had 0% falling off rate and that is the 1st time ever to have this rate. 2nd amazing tip was the sauce " Kareh Taub" as you called it. I never knew about it and in many other videos, they ask you to put some ingredients in the Kebab mixture itself. I tried it your way and not only did it make the Kebab meat preparation much easier (since you only add onion, salt and pepper), but also adding the sauce while cooking and before serving simply added an amazing taste.
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Koobideh Kabob Recipe
Grilled ground beef with shredded onions
Makes: 6 9-inch skewers
INGREDIENTS:
For Koobideh Kabob
-- 2 lbs. Ground beef (80/20 fat content)
-- 1 small White onion
-- 2 tsp Salt
-- 1 tsp Fresh ground pepper
-- 8 - 10 Firm Roma tomatoes (1 per person)
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
-- 1/2 cup Onion juice (optional)
-- 1/3 cup Fresh lime juice
-- 1 stick Unsalted butter
-- 1 tsp Salt
-- 1/2 tsp Black pepper
YOU ALSO NEED:
-- Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge)
-- 10 stainless steel Koobideh kabob skewers or 10 bamboo wooden skewers (if you are broiling in the oven).
------ Koobideh skewers are wider than average grilling skewers and can be purchased from a Persian/Mediterranean grocery store.
------ To broil the kabob in the oven, use the bamboo skewers. Instructions are included in this recipe.
-- Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter.
------ This “bread under the kabob” (Noon-e Zir Kabob) absorbs the juices from the fresh kabob and is considered a delicacy that you need to try to believe.
-- Silicon brush to apply Kareh Taub sauce on your kabob.
NOTE:
-- One of the most difficult and nerve-racking aspects of cooking Persian Koobideh kabob is the possibility of the meat falling off the skewer and into the fire! Until you get the ground meat mixture and the heat of the fire figured out, you are likely to experience some hits and misses.
-- The most important factors are the consistency and temperature of the ground meat mixture that you are working with, as well as the temperature of the grill fire.
-- The desired consistency requires that you massage the meat mixture thoroughly and refrigerate it overnight before putting it on skewers to grill. Make sure the Koobideh meat mixture is kneaded/massaged for at least 8 minutes at initial mixing and another few minutes right before putting it on the skewers.
-- Persian Koobideh is quite possibly the only meat dish in the world that should not be brought to room temperature before it is cooked; it should be cold when you put it on the skewers. This ensures an initial firmness of the meat on the skewer.
-- The grill fire must be hot. If you are using a charcoal grill, the ideal state is red coals blown to peak temperature using a fan.
DIRECTIONS:
-- Shred the onion using a food processor or the finer side of a box grater.
-- Using a piece of cheesecloth or a sieve, squeeze/press the shredded onion to remove as much of the onion juice as possible. This will also help keep the meat on the skewer.
-- Discard the onion juice (unless you are using it for marinating other types of grilled meat or to use in the kabob sauce, AKA Kareh Taub - recipe below).
-- Put the shredded onion in a large bowl.
-- Add the salt and pepper to the shredded onion and mix thoroughly.
-- Add the ground meat to the seasoned onion.
-- Using rubber gloves, massage the meat and onion mixture for at least 8 minutes.
-- Put the ground meat mixture in a covered container and refrigerate for at least 4 hours or overnight.
-- When you’re ready to cook the kabob, start the fire in your grill.
------ For a charcoal grill, the highest temperature means that a thick layer of charcoal lumps/briquettes are red hot, and no flames are blazing.
------ For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on.
-- While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it for another few minutes to be ready to put on the skewers.
-- Make the delicious Kareh Taub Basting sauce following these directions:
------ Bring water, onion juice and the stick of butter to a boil in a saucepan, then lower temperature to simmer.
------ Add all other ingredients but the lime juice.
------ Simmer for 2 minutes while stirring constantly with a whisk.
------ Add the lime juice and which, then push the pan off the heat.
------ NOTE: Lime juice should not be boiled in this sauce because it gets bitter. It should be added as the final ingredient, off heat.
-- Fill a medium-sized bowl with lukewarm water.
-- Take about 140 grams (4.5 ounces) of the ground meat mixture and place it around a skewer.
-- Hold a skewer over the fire to know which part of your skewer will be on the optimal heat zone.
-- Dip your hand in the lukewarm water and push the meat mixture down the skewer.
-- Stretch the meat up and down the skewer to ensure it is at least 8 inches long and that it has the iconic Koobideh indentations.
------ Use the thumb and middle finger to make the indentations.
-- Make sure the meat is positioned on the skewer so that when it’s on your grill, the meat is exposed to the grill’s optimal heat zone.
-- Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer.
-- Once you lay down the last koobideh skewer on the hot grill, go back to the first skewer and turn it. Let the second side cook and firm up for 30 seconds and turn all of them.
------ This quick turning is important in preventing the meat from falling off the skewers.
------ The first side facing the high heat fire quickly forms a skin which holds the meat together.
------ When you flip the skewer, the other side has a chance to form a protective skin.
------ If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat.
-- After the initial one-minute heating of both sides of the kabob skewer, cook each side for an additional 6-7 minutes, turning once every 45 seconds to a minute.
-- The length of time to cook koobideh depends on your grill and fire. Both sides of all skewers should have a char and dark blisters.
-- About 2 - 3 minutes before your kabob is ready, brush both sides of each kabob with the Kareh Taub sauce generously…several times.
------ Alternatively, you can pour the warm Kareh Taub sauce in a pan or tray. When your kabob is ready, place all the skewers in the sauce, turning to coat each side before removing the kabob from the skewer.
-- Line the bottom of a tray, serving plate or large plastic container with flatbread or tortillas.
-- As the kabob skewers are cooked and ready, use a piece of flatbread/lavash bread to push the kabob off the skewer and onto the bread in the platter/container.
-- Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes).
-- You can brush with the Kareh Taub sauce again right before serving.
NOTE:
-- Every grill has a different heat profile/level.
-- You must experiment and learn how/what your grill does with Koobideh.
-- You may have to ruin a batch or two to master how long and how hot, etc. before you learn how to make GREAT Koobideh kabob.
ALTERNATE COOKING METHOD:
-- If you do not want to grill the Koobideh outside on a grill, you can cook smaller portions of the ground meat mixture on a wooden/bamboo skewer in your oven, under the broiler.
-- Soak the bamboo skewers in water for at least 20 minutes before using.
-- Preheat the conventional oven to 550 degrees Fahrenheit on broil.
-- Using the same method for putting the Koobideh on the Persian skewer, put a smaller portion of the meat mixture on the bamboo skewers.
-- You can use a spoon handle to make markings on the meat to mimic the finger indentations on the kabob cooked on the larger skewers.
-- Place the bamboo skewers on a rack over a baking pan and place under the broiler.
-- Cook the skewers under the broiler, flipping the skewers at the 1-minute mark.
-- Turn the skewers and then cook for 17 minutes on the second side.
-- Turn all the skewers and cook for another 18 minutes on the other side gain.
-- Cooking the Koobideh in the oven means there is no worry about the meat falling off the skewers!
-- As with the grill, you need to experiment to find the right timing for cooking the Koobideh in your oven.
SERVING SUGGESTIONS:
-- Koobideh kabob is often served with Persian (Iranian) saffron rice, grilled tomatoes (recipe below), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions.
DIRECTIONS FOR GRILLED TOMATOES:
-- Cut the firm Roma tomatoes in halves.
-- Place the halves on skewers (not the wide Koobideh skewers) or on bamboo skewers that -- have been soaked in water for at least 20 minutes.
-- Place the tomatoes on the hot grill for 5 minutes on each side.
-- Salt and pepper both halves.
-- Time the grilling of the tomatoes so they’re ready to enjoy with the Koobideh kabob.
I'm unable to copy paste this and I really want the recipe. Could someone email it to me.
aunt2elise@gmail.com
I'd be so appreciative.
Have a blessed day.
I'm actually making this at this moment for father's day (a different recipe) with cumin rice !!
@@sherie7528 sending email now
@@sherie7528 Please confirm when you receive it.
I was in Iran quite a while. Kabob kubideh was the most liked dish. The description has been excellent and I liked it. Only thing is I couldn’t copy paste the menu. Anyway kheili mammon, alee bold.
Does putting in chilli and garlic sauce still considered a persian kebob?
My best friend in college was from Iran. He introduced me to Persian food and I have been in love for 30 years. Your explanation is so amazing! I’ve made koobidah with moderate success, but now you have shared some secrets that will push it to a home run! Merci!!!
do you extract the juice from your granulated onions ?
Awesome! Iran is so much more then how the media projects us! I’m Persian, and I am very patriotic of our culture!👍🏼
I was married to Iranian man he used to cook Iranian food for me I miss him so much . You remind me of him. Great job delicious food thank you so much , absolutely like and subscribe to your channel😘💖
I love how the oldest cuisines in the world are so simple and yet the most tasty! My goal is to get very good at Persian and Greek cooking this year, since these are two of my favorites.
Persian food is off the charts good. I am surprised it doesn’t get the recognition as say Italian or Chinese food gets.
There's growing traction overall in the US! Especially west coast, like SoCal. Where the Asian, Latin, and Middle Eastern cultures intermingle all together along with classic Americana here.
I feel the same way
I love persian kabobs but other than that there is really not much to the persian cuisine that I personally fancy
Take a wild guess…
@@AT0525And that's completely okay! Not everyone can have great taste.
Lovew you my brother Irani recipes are totally amazing and loveable much appreciations from Pakistan ❤️👍
I just finished seeing your video on how to make Koobideh Kabob, I want to say thank you for explaining so well on how to make a Persian kabob. I am not Persian but i love Persian food. So once again thank you. Have a good day.
Your explanation of details for making this dish the right way, thank you! Sir, you would be a great teacher, instructor. Thanks for sharing.
I am Armenian and have been looking for some good instruction on technique and seasonings. There are dozens and dozens of videos from my folks but yours is easily the best. Thank you so much for the clear concise directions explanations and overall clarity. Your food looks looks amazing, now I know how to keep my meat from falling off. The sauce looks really great too I will try it thank you again
Iranian foods is my all time favorite. But koobideh kabob is my number 1 dish at the restaurant. Thank you for sharing your recipe. I made it at home so many times but didn’t know about the sauce you brushed at the end. Wow… really good. No wonder why my koobideh doesn’t have the moisture. Since moved to Florida. I missed my Persians restaurants in NY. Thank you so much for your recipe
Very nicely detailed video. I'm a sumac addict so I usually drop a tsp or so in with my grated onions with the salt and pepper. Of course I add a whole bunch more on my rice and kabobs when eating.
So I am of Mexican dissent and of course Mexican food is my favorite... you can never go wrong with Puerto Nuevo style lobster. But since my best friend is Iranian and he introduced me first to Koobideh and then he had the nerve to up game to Soltani... I'm like you bastard... this food is phenomenal. Then it was all over when I found the holy grail Mast-o-Musir. Mic Drop Game over... if a restaurant doesn't have Mast-o-Musir I don't dine there.... sorry. its a requirement. My wife took a moment to find a liking to this type of food.. but once she had Chicken Koobideh that is her go to dish. We love it.
Found your channel the other day, now my mom and I are completely hooked into all your cooking. You are an artist! I have looked at other Persian cooks and I think the reason you are the best is because you are sincere, thorough and you put all your heart 100% into teaching others. Your illustration on how you describe step by step is just awesome and you remember to say everything, as if we are right there with you. Making your koobideh beef tonight. Sorry on the loss of your madar.
I love the recipe!
This is the recipe we used to do it in Iran for lule kebob.
Thanks for the video.
Please make more videos about Iranian delicious foods.
I’ve made this 4 times now and it’s always absolutely amazing! The sauce is heavenly (I skip the cumin and cinnamon) and now I can’t imagine koobideh without it. Thank you for explaining how to make this dish so clearly. It always makes me so happy when we eat this
Thank you Chef Bagheri! Iran Kebob is the best hands down, thank you for sharing the secret my Iranian/Armenian bro's have been using for years!
Wow amazing. I love Iranian food. This is looks so good and I love it ur way you explain and make this easy for other . Thanks
I am constantly playing with the recipie...and here is the best results so far:
- Use 50% beef shoulder (aka chuck cut)
- Use 50% lamb shoulder (I used to use lamb ribs, but the kabob with lamb shoulder tastes better)
- 300g of onion pulp per KG of meat (onion minced in the meat mincer)
- 1.75 tsp salt per KG of meat
- 0.75 tsp fine black pepper per KG of meat
- 0.5 tsp baking soda (MIXED WITH THE ONION)
- 1 egg white per KG of meat (mixed into the onion)
- I mince the meats twice through mincer
- I mince the onions once through mincer
I mix the baking soda and white and onion.
I mix the salt / pepper into the meat
Then mix the onions and meat. Really mix well for at least 10 minutes and until the meat texture has changed into something sticky.
Then I create 150g balls from the mixture and let sit in the fridge for 30 minutes
Then I skewer - about 9 inch kabobs.
I then cook over gas grill for 12 minutes.
Its important that the heat not be too high as it burns the outside of the kabobs.
Cooking over coal can sometimes lead to too high of heat - but with gas grill this is not really a problem.
Its important not to cook for too long as it dries out the kabobs.
This recipe is a work in progress and if I change it , i will update it here.
I have to say, putting the baking soda in the onion instead of what i used to do, which was putting the baking soda in the meat - really made a huge difference in the texture and taste of the kabobs.
Also getting fresh meat makes an enormous difference in the taste of the kabob!! The fresher the meats the better.
My next experiment is using yellow onions instead of white onions - and also cutting out the egg white to see the effect.
I’m new to Persian Cuisine. Your video is very detailed. I can’t wait to try this recipe.
Excellent video. You’re so thorough with explaining the process. I’m going to attempt making this Persian favorite for the family.
Looks delicious. I like the presentation and in depth details.
A gentleman with great taste. Soon, we will celebrate together at Cafe Bagheri backyard!
Great English!
I can tell you are intelligent and educated by how well you speak English and how you pay attention to details that average people do not!
Great job!
I worked for an Iranian family and learned to love their simple tasty cuisine.. LOVE KOOBIDEH!!!
I was looking like this vedio from long time. My older brother was in Tehran for 12 years. And he talked about this. He was very fond of this. I hope I can make it and feed him. Thank you.
Brilliant, our summer Downunder is about to start and this is the welcoming recipe. Thanks buddy.
I ve always liked these kebabs. Thank you for teaching this. You method is great. I saw your video for the first time and immediately subscribed to your channel. Would love to learn more from you. I wish you were my neighbor. Love the dedication, even in snow. I can relate to your love for cooking.
My mother takes a little bit of a meat and processes it in the Cuisinart foot processor to almost a paste, and then she adds it to the rest of the meat. That seems to really help the kebab not fall off the skewers.
Thanks for sharing, this was a very enjoyable video
Great ability of teaching and training one of the useful cooking videos I ever seen! Keep up with great job!
Thank you for the detail regarding your ingredients. You deserve a medal for your final grilling. I know how cold Texas got in 2021. I could feel the cold from your video.
Excellent videos Sir! Your presentation and personality is some of the best I have seen on TH-cam for Persian food. Make sure you show off the food at the end! I want to see someone take a bite and have their minds blown.
I prepared the Koobideh and it was such a hit, I had to double up the recipe and it turned out so delicious. I also tried to make the saffron rice and that was a fail, I burned it but will not give up and keep on trying until its perfect! Thank you from Los Angeles.
Try to use a rice cooker and when done add the saffron mix to the rice.
Thank you so much for your time and detailed methods of making this delicious kabob.
I’ve tried so many recipes but this method seems to be my go to from hereon. My son LOVES koobediah kabob. Some skip the tips and tricks but you nailed every aspect of teaching us to avoid mistakes.
Genuinely THANK YOU.
I love that you talk about the cut of meat to use! I am so excited to try this recipe- this is one of my favorite dishes, and I am finally getting around to trying to make it at home!
Love the cook! I only recently started grinding my own, and I love. Gotta try your saffron oil next!
Hello ! Mr.. Professor. Bagheri ! Thank you for your basic recipe for the koobideh kabob. I have always admired and desired for koobideh kabob as i am big fan of it.........i bought saffron because of your videos. i will try your recipe and hopefully your recipe fits right in the savoury tastes of iranian kabobs..... i am really big fan of iranian cuisines and people ! thank you . please keep updated of recipes and i would like to know more about garlic potatoes in iranian styles.......cooked.. thank you sir
My Persian Armenian wife loves this kabob! We are trying to make it, Thanks for the tips!!
Thank you for the video and thanks for making me hungry!!!!love ,love , love ,love it . i am going to watch your other delicious recipe
Great job. Never seen someone doing Koobideh so right while sounding so American. The brisket kills it👌😄
Thanks for watching and sharing with your friends!
Lol he still has a Persian accent
@@jamesr.g.2320 it’s very subtle
@@jamesr.g.2320 Bruh im also persian you cant get rid of this accent 😂🤦♂️
@@a30d50 nor should you. It's a beautiful accent. My second family is Persian. Best people in the world. 💕
guys onions are about half the flavor
and sumac is about another 25% (go get the spice sumac from middle eastern store) 1/2 teaspoon for 1lb meat
Many thanks for the details that greatly help me understand the process, looks yummy
So Beautifully explained, the process and the purpose. Definetly gonna try this.
th-cam.com/video/lWW6_6dr2PM/w-d-xo.html check this out.
Delicious authentic Persian koobideh kabob.
You prepared it to perfection!
Excellent breakdown on each part. Thank you. You give me confidence to try this at home.
Used your recipe for the marination and it was delicious! 1
I never tried or even thought of shredding an onion. That's a great idea I have to try. Fantastic video.
What an amazing dish! Thank you, you explained this incredibly well. You have a new subscriber.
I’ve made this recipe a few times now and it’s a big hit with the family. Thank you for sharing this delicious dish.
bah bah....I am going to try to make Kabob for the first time myself this weekend, my dad was the best kabab maker so we never messed with the master but he passed away a few months ago and i have to step up, I always said he needs to show me how to make a good koobideh when he got better but that wasnt in our destiny, sorry for the bummer comment...Damet garm agha, we are also in Dallas
Sorry for your loss. You should make koobideh in honor of your dad. i also have a recent video on a koobideh that I came up with (Turducken koobideh). Thanksgiving koobideh! Check it out; it’s even better than traditional lamb/beef version!
Ignore the ugly comments. This looked delicious and thanks for posting!
One of the best koobideh tutorials I have ever seen. All the details were explained very well. Good job!
Thank you for your video. Closest Persian restaurant to me is over 300 miles away. I now feel more confident making it on my own. I appreciate the tips!
My fiancé and I will be making this tonight but when we watched this video this past weekend he made the comment right before you did about the flat bread being fought over when it's soaked in the juices and just gave me a look like "I told you so" when you said verbatim what he did. Cracked me up! Can't wait to try it. Sending love and thanks from Tulsa, Oklahoma!
That’s funny! 😂
Wow you need to be on TV, sir! Excellent chef and teacher! I thoroughly enjoyed learning from you. So talented and well spoken mashallah! Thank you! Can't wait to give this a try!
You are too kind; thanks for your support!
Incredible, man i this got me so hungry, love Iranian kebab :D well done!
Awesome. Thanks for the detailed recipe.
@@elsalobo6128 Thanks for watching. I would appreciate if you share the video link in your social media to help spread the word! 🙏🏼
Sounds amazing and I'm going to try this soon. I have lived almost 10 years in Tehran as a child and this brings back so much memories. Do you happen to have a recipe for Barbari bread?
Barbari video is on my planned list.
Great video, I love Iranian food and like a lot the way you have explained everything and made it easier to elaborate.
Really good job.
Thanks and Best regards from Spain
Fantastic recipe & beautiful presentation. Made me very hungry watching it at midnight! Gotta make it very soon. Thanks
Nune Zeed kabob 🤗 bread under the kabob. Love that I’m learning Persian as well. Thank you chef for cooking out in that freezing 🥶 cold 🙏🏼
It's nun zir kabob my friend 😂😂 zir means under. Bread under kabob. Just wait until the juices from kabob sip into the bread ... omg 😘😘 families have broken up fighting over it 😳😂
Absolutely tempting kebabs for non spicy, magnificent recipe of butter saffron sauce, Definitely i Would love to eat such kebabs for the rest of my life love persian food Love Iranians 🇮🇷
Love from 🇵🇰
Syad Abbas.
Thank you for the lovely video and recepire. I have not tasted our kabob for the last forty six years. I 'll try to make it at home.
I miss my persian nana's kebabs, thanks for the recipe, I will now make these for my children and grandchildren 👨🍳
Thank you so much for sharing your techniques of Kabob, its an art form for sure. Made your Joojeh chicken kabobs and it was amazing a couple weeks ago. Now I have ventured into ground meat skewers and I thought ok I got this and all of a sudden one fell into the fire, more practice and study from the masters. Thanks again for sharing, enjoy everyday.
Awesome! please let me know how it works out? Also, I would appreciate it if you share the video link with your friends and family on Facebook and other social media; trying to spread the word!🙏🏼
So many chefs are in the comment section instead of internet degenerates.
Anyway thanks for the video and thank you for showing a Persian food recipe for the people from other parts of the world to enjoy!
🙏🏼❤️
Great video!! Excellent explanation, looks fantastic! I also like how you can convert your gas grill into a charcoal ‘Mangal’ with the insert you have. You should consider doing a video on how to build that kit. I have both a Mangal and gas grill and would love to get rid of the Mangal and just go with your setup for the occasional kebab. Keep it up! 👍👍
Agha Bagheri, your the man my brother. Keep up the good videos. Greetings from The Netherlands
Thank you! 🙏🏼
If I had to choose between ghormeh sabzi, Fesenjan, and koobideh I would stand frozen in the middle of them like a donkey between two food sources and then I would starve to death. The only good thing to come out of 1979 was I met my Persians. And my brother Persian has taught me a very great deal. What a rich and lovely heritage. I hope someday everyone can act like grown ups. I'd love to go visit.
easy to follow recipe, thank you
Love your work, had my Son's Iranian co-worker stay with us for a few months. (he can cook) Now we have kebob and tachin wars to see who can make the best, I must win. LOL.
love it. You are a Kabob legend. One thing I miss. there was no close up of the kabob when ready. I wanted to see the texture.
Great tip; will remember to observe this for next video. I know we’ll do more koobideh videos. This was the traditional recipe. I have more moderm and exciting versions, including koobideh done in an oven! Thanks for watching!
Having lived in Tehran many years ago I can tell you all your recipes are great , well done to you
Outstanding passion and attention to detail, my friend! You are talented. Thank you for sharing your beautiful craft with us. I must ask...what grill have you chosen and why?
The best grill to make this particular kabob (koobideh) is a charcoal grill or an Argentinian style live-fire grill. But you can do koobideh with a gas grill at highest possible temp! My charcoal grill is a Chaor Griller brand (Legacy model - 33 inch).
And thanks so much for the kind words! ❤️
Thank you for this - always wanted some tips and tricks for koobideh. Watching you cook during that Texas nuclear winter made me glad I live in California ;)
This looks amazing, I will definitely try making this for my family this summer. Thank you!
Thank you very much, I was once in Tehran and always missed out to asks friends and colleagues how to make the Kareh Taub sauce.
excellent video. Will try soon. Used to live in CA where I simply couldn't find a decent kabob. Unfortunate. But always loved grilling.
Really? In California? There are tons of Iranian reataurants in LA, OC, San Diego, and Bay Area! A lot of good kabob, I’m sure.
@@CafeBagheri that's why i included the comment. The kabob is just dreadful. Made for cheap by cheap labor. Was tasty once upon a time.
Wow. My local Persian restaurant owner makes this look so easy... And only charges 10 bucks a plate. Best food in town.
Great video buddy! Very informative and looks like a fun dish to make. Just one thing are you not worried about your patio furniture left out in the winter?
No, it’s made of some space age plastic. Water will not damage it!
Thank you for this video!! I love Koobideh and am happy to have found a great video to teach me how to make it!!
Enjoy! I’d like to see pictures of your delicious koobideh! You can send me pics on Instagram @CafeBagheri
First at your channel, enjoyed your video, will try this recipe soon, thanks so much!🤩🇺🇸
Dont cut your tomatoes because the whole idea of the roasting of the whole tomato is when it is on your plate next to your rice when you open your charred tomatoes they release their delicious juices and it flows onto your rice mixing with the meat juices and it is from heaven
Great point; I agree.
Thank you so much for this. I've watched it done as a young lady but it's been done years. I see where I went wrong, too much onion juice in my koobideh. 😊
Great explanations. Thanks for your dedication. Am sure gonna try this.
Great show, I'll be making this soon. Greeting from the SF Bay Area. Well done my man!
Good stuff man👌 New subscriber from S Africa. I've worked in Iran for a year in 2008. Love the cuisine and culture. Not much spices in the food as the neighboring countries, but so tasty and healthy😋 The only time my body had a six pack! 😁
Haven't seen all you vids yet. So maybe you've made it. There is Dish in Iran made with mashed up eggplant and liquid whey. Quite similar to Babaganoush. Something like "khorest badamjoon" 😐😵 Dinno but I think I'm not too far off😬
@@marvinharms1891Persian cooking is very mild & avoids all hotness/spices. The Persian dish you're looking for is "Kashke Bademjan", it has a very different taste than Baba Ganoush.
Best Koonideh Video on TH-cam. Good work!
Well that's mouth watering stuff!!
Nice recipe!!
Nice Im gonna try this! Us Lebanese we have kafta kebab that is a bit similar...But with Saffran im sure its delicious! Salam!
.
Thank you so much for sharing. I have a passion for Persian food.
This looks delicious! Must've been cold out there!
I am a vegetarian, but this was my fave meal before 2014. I made it last year for Father’s Day and I wish I had this video to work with. Mine came out okay, but you have many tricks and tips! The doggie is gorgeous and looks so excited to get a bite too! Drop some, Dad! 😂 thanks for the great videos! I’m hooked on Persian food!
Thank you. This same recipe will work with Beyond and other meatless ground beef products. Just add some beeadcrmbs to firm it up a bit and as long as you keep turning the skewers once a minute you should be good. I have made this as a vegetarian kabob and it works!
@@CafeBagheri thank you! I didn’t even think of that! See! You are full of helpful ideas the normal person wouldn’t think of! You are awesome! God bless you and your family! Keep the perfection videos coming, brother! ♥️
Almost forgot! I just got my barberries on Amazon and I’m gonna try the bread next. I will let you know how great it turns out!
@@sstteepphhaanniiee Working on an episode with alternate koobideh kabobs. Chicken, salmon and vegan koobideh will be included!
@@CafeBagheri awesome! Can’t wait!! You’re the best!
Looks so yummy
Man. You rock. Your tips on things to care about to avoid the kebab falling of the Seekh were bullet proof. I had 0% falling off rate and that is the 1st time ever to have this rate. 2nd amazing tip was the sauce " Kareh Taub" as you called it. I never knew about it and in many other videos, they ask you to put some ingredients in the Kebab mixture itself. I tried it your way and not only did it make the Kebab meat preparation much easier (since you only add onion, salt and pepper), but also adding the sauce while cooking and before serving simply added an amazing taste.
Awesome!
Been craving some kabobs so made this last night for dinner and it was amazing. Adding this to my weekly meals, so damn good.
Nice., will definitely try when weather changes again… and I’ve subscribed as you said please 😋
Thank God for Iranian food!!!!!
Thank you. A great presentation with a congenial flare.
dadash damet garm - I'll save this for when it's time to make kabob. Love the sauce
Amazing, thank you man for the detailed walkthrough! Subscribed