Entree: Iran – Isfahan – کباب کوبیده ➤ Kabāb Kūbideh (Skewered seasoned ground meat kebabs grilled over charcoal or high heat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef
- 1 large onion, about 8 oz (225 g), grated and excess moisture squeezed out
- 1 large egg, beaten, about 50 g
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) turmeric
- 2 tbsp (30 ml) neutral oil for brushing (vegetable or sunflower)
- 8 metal skewers or 8 flat wooden skewers soaked in water 30 minutes
- 4 plum tomatoes for grilling
- 1 lemon, cut into wedges
- 2 cups (370 g) basmati rice
- 3 cups (720 ml) water for rice
- Pinch saffron threads steeped in 2 tbsp (30 ml) hot water
- 2 tbsp (30 ml) butter or ghee for rice
- Optional: sumac for sprinkling

Instructions

1. In a large bowl combine ground lamb, ground beef, grated onion (squeeze out liquid first), beaten egg, parsley, salt, pepper, and turmeric. Mix thoroughly by hand until the mixture is cohesive and slightly sticky, about 3–4 minutes.
2. Cover and refrigerate the mixture at least 30 minutes to firm up for easier shaping.
3. Meanwhile rinse the basmati rice under cold water until water runs clear. Combine rice and 3 cups (720 ml) water in a pot, bring to a boil, reduce heat, cover and simmer 12–15 minutes until tender. Remove from heat, fluff with fork, stir in butter and saffron water, keep covered and warm.
4. Divide meat mixture into 8 equal portions. With wet hands, mold each portion around a skewer into a long, flat sausage shape, pressing firmly so it adheres.
5. Preheat grill or broiler to high heat. Brush skewers lightly with oil. Grill kebabs 4–6 minutes per side, turning once, until exterior is browned and juices run clear. Grill tomatoes alongside, turning until charred and softened.
6. If using charcoal, finish briefly over direct coals for a slight char and smoky flavor. Remove kebabs from skewers onto a warm platter and rest 2 minutes.
7. Serve kebabs over saffron rice with grilled tomatoes, lemon wedges, and a sprinkle of sumac if desired.