Persian Kebab Koobideh کباب کوبیده

Kebab کباب in the Iranian culture is one of super foods. Kebab is a kind of meat dish made of ground beef or lamb or mixture of both meat with salt and pepper. It should be %80meat and %20 fat.

One of popular kebab types in Iran, is kebab koobideh/kubideh کباب کوبیده. Kebab might be served with plain rice (pilaf/polow ) along with salad, fresh herbs سبزی خوردن and pickles ترشی.

And sometimes kebab served in wrapped flat naan bread too such as ( naanLavash, or naan Sangak).

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Iranian food and cuisine poorly represented in international level. I love to introduce and present Iranian/Persian food as much as I can.

Some Iranian foods have long history and return to ancient time ( thousand or hundreds years ago) some are forgotten from Persian table. I try with sharing my recipes present Persian cuisine.

I hope my recipes will capture my Iranian and non-Iranian friends attention.

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Ingredients

500 g grounded meat ( mixed minced)

1 medium onion, grated and drained

Salt and pepper to taste

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Method

Finely grate onion. Squeeze onion juice to get rid of all moisture, other wise kebab meat will fall off from skewers in the cooking process.

In a bowl with meat, add onion, season with salt and pepper. Combine together and knead meat mixture well for 2-3 minutes until meat mixture becomes paste like. Keep the meat in the fridge for 3-4 hours.

Preheat the oven to 180C.

Make your fingers wet with tap water. It will help meat does not stick to your hand. Get an orange size meat portion in the palm of your hand and press the meat to the kebab skewer.

Once you prepared all kebabs in the skewers. Put slices of flat naan bread in baking tray and put kebabs on the bread, so you will catch kebab juice on the bread.

Place the tray in the oven and let to cook for 25-30 minutes.

Once all kebabs are done. Get one slice of naan bread ( Persian Lavash bread or tortilla) rub some butter on the bread, spread some freshly chopped chives, coriander, parsley and onion. Place pieces of kebab top of it. Sprinkle sumac on kebab. Wrap the bread and enjoy it.

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کباب کوبیده

کباب در اشپزی ایرانی از جایگاه خاصی برخوردار هست و به نوعی غذای گوشتی گفته میشه که لازم نیست حتمن با گوشت گوسفندی یا گوساله باشد و با گوشت مرغ و ماهی هم تهیه میشود.

یکی از محبوب‌ترین کباب ها کباب کوبیده نامیده میشه که همراه با سبزی خوردن – سالاد- ترشی سرو میشود. کباب گاهی همراه با برنج ساده ( چلو – پلو) و گاهی با نان لواش و سنگک سرو میشود.

غذای ایرانی خیلی زیاد در سطح بین‌المللی شناخته شده نیست. من در حد توانم مایل به معرفی غدای ایرانی هستم. بعضی از غذاهای ایرانی سابقه دیرینه داشته و تاریخ تهیه ی آن‌ها به هزار یا صدها سال پیش بر میگردد و شایسته معرفی و شناخته شدن دارند.

لطفن با به اشتراک گذاری این دستور ها بین دوستان کمک به معرفی کشور زیبایمان ایران با مردمان مهربان و غذاهای لذیذ و فوق‌العاده ی آن کنید. امیدوارم این غذاها توجه دوستان ایرانی و غیر ایرانی من رو جلب کنن

.

مواد لازم

پانصد گرم گوشت چرخ کرده گوسفندی

یک عدد پیاز متوسط چرخ شده

یک ق چ نمک

طرز تهیه

پیاز را چرخ کرده و آب آن را دور بریزید در غیر اینصورت گوشت کباب زمان پختن از سیخ کباب خواهد افتاد. داخل کاسه گوشت را با پیاز و نمک و فلفل مخلوط می‌کنیم و برای دو سه دقیقه ورز می‌دهیم تا گوشت خوب حالت چسبندگی بگیرد.گوشت آماده شده را در یخچال برای 3-2 ساعت نگه می داریم.

فر را روی حرارت 180 درجه ی سانتیگراد گرم می کنیم.

دست خود را تر می‌کنیم در غیر اینصورت گوشت کبابی به دست خواهد چسبید. مثداری از گوشت ( به میزان یک پرتقال) روی سیخ کشید و شکل می دهیم. وقتی همه ی سیخ‌ها آماده شده داخل سینی فرنان لواش قرار داده و سیخ‌های کباب را روی نان می چینیم تا آب و روغن کباب روی نان جمع شود.کباب ها را برای 30-25 دقیقه در فر قرار می‌دهیم تا پخته شوند.

وقتی کباب ها آماده شدن میشه با کته یا چلو سرو کنیم و یا روی نان کمی کره مالیده و مقداری چعفری- تره- پیاز خرد ش روی نان پخش می‌کنیم – کباب را روی سبزی گداشته کمی سماق روی کباب می‌ریزیم و لقمه درست می کنیم.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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