Koobideh
Iran's signature kebab: 50/50 lamb shoulder mince and 70:30 beef mince, medium grind, twice through.
Koobideh
Iran’s signature kebab is about texture and aroma. Grind the meat twice, mix gently for a smooth, cohesive paste, and grill over fierce heat while basting with saffron butter.
Shred the onion and squeeze out the juice, reserving the liquid. Grate garlic and walnuts into a paste with the spices, salt, mushroom powder and papain if using. Lightly work the beef and lamb mince into this mixture until cohesive.
Chill the mince. Thread 120 g portions onto 1-inch wide skewers, pressing firmly so the meat clings. Keep chilled until ready to grill.
Grinding the saffron with the salt, mix in the reserved onion juice and mustard. Melt the butter until foaming and whisk into the saffron mixture.
Grill over very hot coals. Brush the skewers with the saffron butter on each side. Target grill time is about 7 minutes: firm the meat with 30 seconds per side, then cook roughly 3 minutes per side until done.
Notes
- Wide skewers conduct heat into the core and make flipping easier. A colder mince adheres better.
- Serve immediately with lavash, grilled tomatoes and sumac-dusted onions.