Kabab Kubideh Persian Grilled Ground Meat
Elevate your grilling game with Kabab Kubideh, a Persian classic that combines ground lamb and beef with fragrant spices for irresistible flavor. This traditional recipe is all about balance—juicy, seasoned meat paired with smoky grilled tomatoes, making every bite a symphony of textures and tastes. Hand-mixed with grated onions for extra moisture and infused with turmeric and black pepper, the meat is shaped onto flat skewers to deliver perfect char-grilled edges and tender bites. Served hot, sprinkled with optional ground sumac, and paired with Persian saffron rice or soft flatbread, Kabab Kubideh is a show-stopping centerpiece for any gathering. Easy to prepare yet rich in authenticity, this dish is a must-try for lovers of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef (80% lean)
- 2 medium Onions
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Ground turmeric
- 1 tablespoon Ground sumac (optional, for garnish)
- 4 large Grilled tomatoes (for serving)
- 6 pieces Metal skewers (flat, wide type)
Instructions
1. Grate the onions using a box grater or food processor. Place the grated onions in a clean cloth or fine strainer and squeeze out as much liquid as possible. Discard the liquid and set the grated onions aside.
2. In a large mixing bowl, combine the ground lamb, ground beef, grated onions, salt, black pepper, and turmeric. Mix thoroughly using your hands for about 5-7 minutes until the mixture becomes sticky and well-combined. This step is crucial as it ensures the meat will adhere well to the skewers.
3. Cover the meat mixture with plastic wrap and refrigerate for at least 1 hour or up to overnight. This allows the flavors to meld and firms up the mixture, making it easier to handle.
4. Preheat a charcoal or gas grill to medium-high heat. If using charcoal, ensure the coals are evenly distributed for consistent heat.
5. Divide the meat mixture into 6 equal portions. Wet your hands with cold water to prevent the meat from sticking. Take a portion of the meat and form it into a long sausage-like shape around a flat, wide metal skewer. Gently press and spread the meat so it adheres evenly to the skewer. Repeat for the remaining skewers.
6. Place the skewers on the hot grill. Grill the kababs for approximately 4-5 minutes per side, turning gently and frequently to ensure even cooking. The kababs should be golden brown with slightly charred edges.
7. While the kababs are grilling, place the tomatoes directly on the grill grates. Turn the tomatoes occasionally until their skins are charred, soft, and blistered.
8. Once the kababs and tomatoes are cooked, remove them from the grill. Serve the kababs hot, sprinkled with a light dusting of ground sumac (if using), alongside the grilled tomatoes.
9. Pair with Persian saffron rice or flatbread for a complete meal.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 7032 mg | 306% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 35.6 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 321 mg | 25% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5136 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
