Kebab is typical of country Turkey (Middle East), the main raw material, namely mutton or lamb. kebab in the sense of actually is just grilled meats served with pita and her real name is shawama. koobideh kebab made from pieces of meat, fish, and vegetables are baked or grilled using the flattened kebab prick or a thick iron round.
Koobideh kebab is itself a kind of kebab à la Iran who used dark meat made from lamb, goat, beef or chicken and often added finely parsley and onion. Herb kebab typically consists of minced meat, onion, salt, pepper, turmeric powder mashed and another flavor enhancer. All the materials thus mixed and stirred until the dough becomes smooth and sticky. Occasionally eggs are also added to the dough to make it able to clot properly. This mixture then in the press and attached a skewered kebab usually made from thin metal. Koobideh kebab usually has a size of 18-20 cm long. Here’s how to make Iranian Kebab Recipe:
- 500 grams ground lamb or beef
- 2 large onions (grated)
- 1 large egg (beaten)
- 4 medium tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sumac (optional)
Mix meat, onions, egg, salt, and pepper well and leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbecuing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.
Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.