Beef and Lamb Kabob (Koobideh)
These koobideh skewers are a juicy mix of beef and lamb, onions, herbs, and Persian seasonings. Make them in less than 30 minutes!
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 medium onion (peeled and grated (red or white))
- 1 lb lean ground lamb
- 1 lb lean ground beef ((90/10 mix))
- 4 clove garlic ( peeled and finely chopped)
- 2 tbsp parsley (finely chopped )
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp paprika
- ground sumac ((optional))
- 1 lemon ((optional))
- toum garlic spread ((optional))
Instructions
- 1
Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- 2
In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
- 3
Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
- 4
Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
- 5
If you use skewers they need to be all metal, otherwise make the kabobs into long rolls and place them on a broiler rack lined pan to catch the juices. Move the oven rack to the second highest setting from the top. Broil the kabobs until browned, about 6-7 minutes on each side.