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Tag Archives: BBQ kabab

Ground Beef Kabab

21 Thursday May 2015

Posted by Mastering Persian Cooking in Ground Beef Kabab

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Tags

BBQ kabab, easy Persian kabab, ground beef kabab

Ground Beef Kabab

Ground Beef Kabab

Here is an easy and hassle-free kabab recipe for those lazy days when you crave Koobideh but don’t feel like going through the trouble of shaping the meat around the skewers and risking the chance of expensive meat falling off the skewers.

Ground Beef Kabab 

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 6 servings

INGREDIENTS

1½ pounds fresh 80% lean ground beef
1 large onion peeled and grated
1½ teaspoons salt
½ teaspoon ground black pepper
6 small tomatoes

INSTRUCTIONS

In a large bowl, combine all the ingredients, except the tomatoes. Mix well. Let stand for 5 minutes at room temperature. Take a handful of the mixture, form into 5-inch oblong patties. Repeat until all the meat is gone. Grill 5 to 7 minutes on each side or until the meat is no longer pink. Place tomatoes on a skewer and grill. Serve with bread or rice.

Ground Beef Kabab
Ground Beef Kabab
Combine all the ingredients in a large bowl. Mix well.
Combine all the ingredients in a large bowl. Mix well.
Take a handful of the mixture, form into 5-inch oblong patties.
Take a handful of the mixture, form into 5-inch oblong patties.
Grill 5 to 7 minutes on each side or until the meat is no longer pink.
Grill 5 to 7 minutes on each side or until the meat is no longer pink.

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Kabab koobideh (Persian Kabab)

25 Monday Feb 2013

Posted by Mastering Persian Cooking in Kabab Koobideh

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Tags

BBQ kabab, chelo, Chelo kabab, ground beef kabab, kabab on skewer, Persian kabab, Polo

Kabab koobideh(Persian Kabab)

Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: 6 servings

INGREDIENTS

1½ pounds fresh ground beef
1 large onion
1½ teaspoons salt
½ teaspoon ground black pepper

INSTRUCTIONS

Peel and grate the onion using a metal grater; drain in a sieve to separate the onion pulps from the juice. Discard the juice. The juice from the onion can make the meat mixture too wet making it hard to hold its shape on the skewer.

Mix all the ingredients in a large bowl, knead for about 5 minutes or until well combined. Let stand at room temperature for at least 30 minutes.

To shape the kabab, take a handful of the meat mixture, wrap around the skewer like a hot dog. Using the palm of your hand, gently press the meat around the skewer forming an evenly long and flat shape. The meat has to be evenly balanced on the skewer to keep its shape on the grill. Gently pinch the meat into sections using your thumb and forefinger.  To avoid the meat from sticking to your hands, dip your hands in warm water before handling the meat.

Preheat the grill. Remove the grate if using long flat skewers.

Place the skewers over the grill. To prevent the meat from falling off the skewers, keep turning the skewers over during the first few minutes of cooking to let the meat cook evenly on both sides. Cook for about 10 to 15 minutes or until the meat is cooked through.

If grilling the kababs without the flat skewers, keep the grate on the grill. Take a handful of the meat mixture; form into 5-inch oblong shapes. Grill 5 to 7 minutes on each side or until the meat is cooked through.

Grill some onions and tomatoes to serve with the kababs (optional). Sprinkle kababs with sumac to add tart and lemony kick (optional).

Serve with chelo-polo (plain rice).

Kabab Koobideh (Persian Kabab)
Kabab Koobideh (Persian Kabab)
Mix all the ingredients in a large bowl.
Mix all the ingredients in a large bowl.
Knead for about 5 minutes or until well combined. Let stand at room temperature for at least 30 minutes.
Knead for about 5 minutes or until well combined. Let stand at room temperature for at least 30 minutes.
To shape the kabab, take a handful of the meat mixture, wrap around the skewer like a hot dog. Using the palm of your hand, gently press the meat around the skewer forming an evenly long and flat shape.
To shape the kabab, take a handful of the meat mixture, wrap around the skewer like a hot dog. Using the palm of your hand, gently press the meat around the skewer forming an evenly long and flat shape.
Place the skewers over the grill. To prevent the meat from falling off the skewers, keep turning the skewers over for the first few minutes of cooking to let the meat cook evenly on both sides.
Place the skewers over the grill. To prevent the meat from falling off the skewers, keep turning the skewers over for the first few minutes of cooking to let the meat cook evenly on both sides.
Cook for about 10 to 15 minutes or until the meat is cooked through.
Cook for about 10 to 15 minutes or until the meat is cooked through.
If grilling the kababs without the flat skewers, keep the grate on the grill. Take a handful of the meat mixture; form into 5-inch oblong shapes. Grill 5 to 7 minutes on each side or until the meat is cooked through.
If grilling the kababs without the flat skewers, keep the grate on the grill. Take a handful of the meat mixture; form into 5-inch oblong shapes. Grill 5 to 7 minutes on each side or until the meat is cooked through.
Grill some onions and tomatoes to serve with the kababs (optional).
Grill some onions and tomatoes to serve with the kababs (optional).

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