Entree: Iran – Kurdish Iran – کباب کوبیده ➤ Kabāb Kūbīdeh (Grilled skewered minced lamb and beef seasoned with onion and spices)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
45 min
Total
1 hr
Ingredients
- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef
- 1 medium onion, grated, approx. 6 oz (170 g)
- 1 large egg
- 1/2 cup (15 g) finely chopped fresh parsley
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground sumac (optional)
- 1/4 tsp (1 g) ground cardamom (optional)
- 4 tbsp (60 ml) plain yogurt (for brushing, optional)
- 4 tbsp (60 g) butter, melted (for basting)
- 4 metal skewers or soaked flat bamboo skewers
- 4 large tomatoes, halved (for grilling)
- 4 lemons, halved (for serving)
- 4 pieces lavash or naan, or 4 cups (600 g) cooked saffron basmati rice (for serving)
Instructions
1. In a large bowl, combine grated onion, egg, chopped parsley, salt, pepper, turmeric, sumac, and cardamom; mix until uniform.
2. Add ground lamb and ground beef to the bowl; using hands, knead mixture for 4–6 minutes until fully combined and slightly sticky.
3. Cover and refrigerate the meat mixture for 30–60 minutes to firm up; chilling helps it adhere to skewers.
4. Divide the mixture into 8 equal portions (for 4 skewers double-sided) or 4 larger portions, depending on skewer preference; shape each portion into a long, flat cylinder around each skewer, pressing firmly so meat adheres and is evenly thick.
5. Preheat a charcoal grill to medium-high heat or heat a gas grill/grill pan/broiler to high; oil grates lightly.
6. Grill the skewers 3–5 minutes per side, turning carefully, until exterior is browned and internal temperature reaches 160°F (71°C); baste once with melted butter or yogurt mixture during cooking for shine and added moisture.
7. Place halved tomatoes on the grill cut-side down during the last 4–6 minutes until softened and charred at the edges.
8. Rest kebabs 3–5 minutes off heat, then slide meat off skewers if desired. Serve over saffron rice or with flatbread, grilled tomato, and lemon halves to squeeze over the kebab.
