Kabab koobideh (Persian: کباب کوبیده) or Kobida (Persian: کوبیده) is an
Iranian meat kabab made from ground lamb or beef, often mixed with ground
pepper and chopped onions.
Preparation and cooking:
Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer
consistency. A mixture of lamb and beef is also popular. Salt, black
pepper, very finely grated onion and optionally one egg yolk per pound of
meat is added. All ingredients are mixed, covered, and left to marinate in
the refrigerator for at least one hour or overnight. Kabab koobideh is
grilled on wide, flat skewers, traditionally over hot coals, and is served
with chelow (plain white rice with oil, salt and saffron), accompanied by
grilled tomatoes and onions. Sumac is usually served as a tableside
garnishing spice. Chicken kabab koobideh is made using chives or green
onions, parsley, salt and pepper. It is served over polow, plain white
rice, accompanied by a grilled tomato.
