Turkeykubidehpersiangroundmeatkabob Recipes

TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)

Steps:

• Peel onion, grate in food processor (or by hand, but it can get messy and teary).
• drain juice from onion - place onion into mixing bowl.
• Add all the other ingredients. mix well.
• divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
• grill the meat until done over medium heat.
• Serve over rice.

KABAB KOOBIDEH | PERSIAN MINCED MEAT KEBAB

Steps:

• The most important step for making kabab koubideh is preparing the meat. to have a great and fancy kabab koubide you better use a mixture of lamb and beef. This way you would not have dry or too fatty meat and it will be much more consistent.
• You need to balance the amount of fat of the meat. chop beef and lamb and if you want you can add some fat to it.
• The right time to add the spices and condiments is right before you mince the meat. It causes the better flavor of the meat. Thus, add the back pepper, paprika, sumac and salt to the mixture of meat and fat. Remember to add much salt. Koobide needs to be salty, so do not worry about the amount of salt you add and be a little inconsiderable.
• Wash the onions, peel them and grate them into very small pieces. Better you minced them to have them mashed. In case the pieces are not small, the texture of the kebab will be unpleasant. So this step can play a significant role in your well-cooked kebab. Be cautious with it.
• After the onions are minced or grated, discard the juice and set it aside (you will need it later). The grated or mashed onions should be out of juice when you add them to the minced meat. because it will ruin the consistency of the kebab and the content won't be sticky enough to stick to the skewer and then will fall apart.
• Mince the meat mixture 2or 3 times with the mincing machine. Then add the minced onions to the ground meat and knead as much as you can. The more you knead the more consistent and sticky the content will be.
• After kneading well, mince the content one more time with the mincing machine. Pack the content in a container with a lid and refrigerate it for 3 hours.
• Discard the content from the refrigerator and knead it again. Prepare the stainless skewers because it is the time to make the kababs ready for the charcoal heat.
• Make the charcoal grill using hot coals or you can use a gas grill instead (preheat it). Put the onions juice at hand too.
• Make your hand wet by the onion juice and pick a fistful meat ball and squeeze it from the top of the skewer to the bottom. Cover the skewer with the minced meat. Squeeze the starting and ending points of the kabab in order to stick it to the skewer well. Let your fingers leave their prints on the meat. Because it will help the better cooking.
• Be careful that the coals be even in the grill. When the flame has been reduced, leave the skewers on it and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent the burning of a single side.
• When kababs are ready put the skewers into the tomatoes and grill them too.
• Whilst you want to serve kababs, melt some butter and grease them with it. it will enhance the flavor and looks of the koobides. Have fun with this delicious Persian kabab.

GRILLED GROUND MEAT KABOBS

Steps:

• Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
• Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
• Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

PERSIAN BEEF KEBABS

Steps:

• Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
• Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
• When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
• Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT

Steps:

• Drain the juice from the grated onion very well.
• Mix all ingredients well; cover and refrigerate overnight.
• Divide the meat into 10-12 portions.
• Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
• Place the skewers a few inches away from the grill coals.
• Turn frequently to brown and then cook each side for a few minutes.

TURKISH KEBABS

Steps:

• Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
• Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

GRILLED TURKEY KABOBS

Steps:

• In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.