Kabab Koobideh

Ingredients

Instructions

1. 1

   Preheat a grill, grill pan, or heavy skillet over medium-high heat. If using metal skewers, have 2 wide flat skewers ready. Grate the onion very finely, then squeeze it firmly over a bowl or towel to remove as much liquid as possible; this is the key beginner-friendly step that keeps the kebabs from falling apart. Finely chop the parsley.

2. 2

   In a mixing bowl, combine the ground lamb, ground beef, squeezed grated onion, parsley, turmeric, fine sea salt, and black pepper. Knead the mixture with your hand for 2 to 3 minutes until it becomes sticky and cohesive; this develops the protein bind so the kebabs hold together without egg or breadcrumbs.

3. 3

   Divide the meat mixture into 4 equal portions. Wet your hands lightly with water. Press each portion firmly around a wide flat skewer, shaping it into a long sausage about 2 cm thick; pinch at regular intervals with your fingers to create the classic ridged koobideh shape. If you are not using skewers, form 4 long oval kebabs for a grill pan or skillet.

4. 4

   Lightly oil the grill grates or pan. Cook the kebabs for 4 to 5 minutes on the first side without moving them too early. Turn carefully and cook for another 4 to 5 minutes until lightly charred in spots and cooked through; the center should reach at least 71°C and the juices should run clear.

5. 5

   Rest the kebabs for 2 minutes so the juices settle. Serve hot with lemon wedges for squeezing over just before eating.

Nutrition per serving

Notes

• •For the best texture, the onion must be grated and squeezed dry; excess moisture is the main reason koobideh breaks.
• •If the mixture feels soft, chill it for 10 minutes before shaping, though the recipe is designed to work within 30 minutes.
• •Wide flat skewers are traditional because they expose more meat to the heat and help the kebab stay attached.
• •Serve with grilled tomatoes, onions, or a simple cucumber-herb salad to keep the meal paleo.

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