Kabab koobideh

Kabab koobideh
	Kabab koobideh being grilled over hot coals alongside tomatoes
Alternative names	kobida
Place of origin	Iran
Region or state	Azerbaijan (Iran), Golpayegan and Tehran
Main ingredients	ground lamb or beef
	Cookbook: Kabab koobideh; Media: Kabab koobideh;

Kabab koobideh (Persian: کباب کوبیده‎) or Kobida (Persian: کوبیده‎) is an Iranian meat kabab made from ground lamb or beef,^[1] often mixed with ground pepper and chopped onions.^[2]

Etymology[]

Koobideh comes from the Persian word کوبیدن (koobidan) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone^{[citation needed]}) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'. It is similar to the Turkish Adana kebab.

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 (Iranian 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—no turmeric and no sumac. It is served over baghali polo (dill and broad bean rice pilaf).