Koobideh
Dinner · Persian · Ready in 40 min · Serves 2
Succulent Persian minced lamb kebab infused with grated onion and saffron, grilled until caramelised and served as a street-food favourite.
Per serving
- Calories
- 380
- Protein
- 34 g
- Carbs
- 2 g
- Fat
- 26 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D1%
- B12217%
- Zinc73%
- Magnesium13%
- Omega-336%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Ground lamb
- 100 g Grated onion
- 0.3 g Saffron threads
- 20 g Fresh parsley, minced
- 4 g Salt and pepper
- 10 ml Oil (for hands)
- 5 g Sumac (optional garnish)
Method
- 1
Crush saffron threads and steep in 1 tablespoon of hot water for 5 minutes until fragrant and the water is golden.
- 2
In a bowl, combine ground lamb, grated onion, minced parsley, saffron water, salt, and pepper. Mix gently with your hands until just combined (do not overwork).
- 3
Oil your hands lightly. Divide mixture into 4 portions. Mould each portion onto flat metal skewers, forming a long cylinder about 10cm in length.
- 4
Heat a grill or grill pan to high heat. Grill kebabs for 4-5 minutes per side, turning occasionally, until the exterior is deeply browned and cooked through.
- 5
Remove from grill and sprinkle with sumac if desired. Serve immediately on flatbread with grilled tomato and onion, or with rice.
