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This week we're discussing fish!

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this post was submitted on 29 Apr 2016

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Best "Kabob Koobideh" Recipe?

13 (self.AskCulinary) username password
submitted 1 year ago by TheOneDudeOverThere

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I've been scouring the internet trying to
find the best kabob koobideh recipe but
I'm running into a bit of a problem.
For those that don't know, kabob
koobideh is the quintessential "ground
meat kabob." Traditionally, it is
beef/lamb, grated onion, salt, pepper,
sumac.
Some recipes also call for little
variations: saffron water, turmeric, egg,
bread crumbs, etc.
My question is this: What would the
"best" recipe be? I doubt that the top-
tier persian restaurants in Los Angeles,
NY, etc. are just doing ground beef, salt, Submit a new text post
pepper, and grated onion...
Does anyone here have experience with AskCulinary
this all and have tips or secrets to toss subscribe 120,074 readers
my way? I'm dyin' over here! 819 users here now
Thanks everyone! Welcome to /r/AskCulinary where we provide
expert guidance for your specific cooking
3 comments share problems to help people of all skill levels
become better cooks, to increase understanding
all 3 comments of cooking, and to share valuable culinary
sorted by: best knowledge.

[] got_that_itis 5 points 1 year ago Here's our FAQ. Please check it before
posting!
Yes, I've made this several times, still working
on it but here is what I've learned: - make sure
your meat is at minimum 80/20 fat content or
higher. Less fat and you'll have drier meat. -
Avoid egg or bread, it adds too much density to
the meat and makes it chewy - I add a little
saffron water for flavor if I have some, if not
substitute turmeric. - If your meat falls apart
while cooking, squeeze the onion through
cheese cloth to get the water out before mixing
in. And make sure the onion is very finely
diced. - Use wide flat skewers. Avoid thin round
skewers. This allows you to cook faster over
higher heat without undercooking the inside. -
Keep it thin and wide on the skewer. Once
you've put it on, use your pointer and middle
finger to flatten it out (like a scissoring motion)
- Use high heat on the grill and turn constantly.
You want to sear quickly, but it's thin enough
to cook through. -Use lime juice and melted
butter to baste. - Wrap in lavash bread to
serve.
Good luck, and let me know if you have
questions!
permalink embed
[] Ken-G 2 points 1 year ago
Tips/Secrets
Kabab Koobideh is essentially a type of
sausage, so the tips for making good
sausage apply:
1. Fresh Ground Meat: Use 20% fat and
grind to preferred consistency.
2. Salt: Table salt (1/2 tsp per pound)
dissolves myosin protein filaments that
make the meat sticky and help hold the fat
and meat juices inside the kababs.
3. Baking Soda: Baking soda (1/4-1/2 tsp
per pound) breaks down collagen in the
meat to make it more tender.
4. Keep Cold: Keeping the meat thoroughly
chilled is essential, almost freezing. Ideally
the mixture should never rise above 40.
5. Mix Well: Mixing the ingredients well
develops the myosin in the meat, which
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Have you been sharing your culinary expertise
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makes it sticky and helps to hold the kababs it? Tell us your specialty and title and get
flaired.
together. Mixing with a food processor or hand
mixer rather than by hand avoids melting the Related links
fat from the heat of your hands, and just a few Cooking
minutes of mixing makes a big difference in * Brainstorming Recipe Ideas
* General Tips and Tricks
texture and ensures that the kababs dont fall * Casual Culinary Discussion
apart. * Opinion Polls and Show and Tell Requests
6. Cold, Wet Hands: Wet your hands with cold Recipes
water, as cold as you can stand, and handle * Recipes for a Specific Dish
* Recipes for a Specific Ingredient
the meat as little as possible to keep the fat
Cooking for Beginners
from melting.
Serious Eats
7. Form Kababs: Squeeze the meat into
ChefIt
fingers (1 inch by 4 inches) around a wooden
* Culinary Career Advice
skewer. * Kitchen Stories
8. Refrigerate: After forming kababs, Kitchen Confidential
refrigerator for 2 hours before cooking to allow * The same, but with more abuse
the flavors to develop and the surface to dry Fit Meals
* Healthy Recipes/Modifications
out a little bit.
Specialties:
Recipe AskBaking
BBQ
I like a lot of stuff in my kababs so by recipe
Bread Baking
includes a lot of ingredients. Use as much or as Burgers
little as you like. Butchery
Candy
1 Lb Ground Beef/Lamb/Turkey Cheese
1 Sm Onion, Minced Canning
2 clove Garlic, Minced Charcuterie
Fermentation
2 Tbsp Mint, Minced Food Development
2 Tbsp Oregano, Minced Foraging
2 Tbsp Parsley, Minced Ice Cream!
Keto
1 Tbsp Flour MimicRecipes
1 Tbsp Aleppo Pepper (or 2 1/2 tsp Paprika and Paleo
1/2 tsp Cayenne) Pastry
Plating
1 tsp Coriander Slow Cooking
1 tsp Cumin Smoking
1 tsp Sumac Sous Vide
Sushi
1/2 tsp Pepper Vegetarian Recipes
1/2 tsp Salt Cuisines:
1/4 tsp Baking Soda Asian Eats
1/4 tsp Cinnamon Indian
Japanese
Keep cold and mix ingredients thoroughly until Southern US
sticky On the cheap:
Form into fingers (1 inch by 4 inches) on a Eat Cheap and Healthy
Cheap Meals
wooden skewer and refrigerate at least 2 hours
Budget Food
Grill or fry about 3-4 minutes on each side
Serve on whole wheat pita with toum, tzatziki Legend
sauce, onion relish, and slices of lemon.
Modernist
permalink embed
American
[] MustardQuenelle 1 point 1 year ago
American-Southern
Usually it's just really good lamb, a bit of fat, French
onions, salt, and pepper. Some add a bit of
German
bread to help the kebab hold it's shape.
Italian
permalink embed
Spanish

Asian
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