Kabab koobideh

kubidehKabab koobideh (Persian: کباب کوبیده‎) or kūbide is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.

Properties
Kabab just means "Cooking on Fire" and Koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet. It is cooked on a skewer - "shish" means skewer in Turkish (written şiş), but "six" in Persian.

To prepare koobideh, one uses minced lamb or beef (precisely 20% fat 80% meat)[citation needed] and mince the meat twice for a better consistency (the kabab will feel like a hamburger if you mince it just once). Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice can be squeezed out and saved for later application) and one egg yolk per pound of meat. Mix all ingredients, cover, and let it marinate in the fridge for at least four hours or overnight...

Grill on skewers over hot coal. Serve on Polo (Persian Rice Pilaf with oil, salt and saffron) or Adas Polo (same rice pilaf with lentils), accompanied by grilled tomatoes and onions cooked on the grill next to the kabob. Sumac is usually served as a tableside garnishing spice.

Chicken kabab koubideh is made in the same method using chives or green onions, parsley, salt and pepper. No turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf)