Koobideh kabab is a traditional Iranian meat skewer seasoned with turmeric, saffron, and onion, usually made with lamb, and cooked over coals. Iranian cuisine is influenced by many cultures due to its central location in Southwest Asia. The meat mixture is threaded onto skewers and cooked over hot coals. Iranian meals are traditionally served on carpets, with no utensils, and eaten with the right hand.
Koobideh kabab is a traditional Iranian meat skewer usually cooked over coals. It is lightly seasoned with turmeric, saffron and onion. Most Iranian dishes come with rice or flatbreads and sweet tea. Accompaniments may differ from region to region in the country.
Iran is centrally located in Southwest Asia and has a long history dating back to the Persian Empire. Due to its central location, many people, cultures and, of course, cuisines, have passed through it and influenced what is now known as traditional Iranian cuisine. It is now an Islamic country which also influences its cuisine.
The meat used to make koobideh kabab depends on what is available. Lamb is the most commonly used meat in many Iranian dishes, including koobideh kabab, followed by kid or kid. Chicken or beef may also be used, but pork is never used, as it is not halaal.
Whatever meat is used, it is minced and mixed with grated onion and sometimes garlic, depending on the recipe used. The meat is lightly seasoned with turmeric, saffron, salt and paper. Again, recipes may differ slightly and depend on the meat used. The mixture is then blended well to ensure even distribution of the seasoning, onion and garlic.
To make stringing koabideh kabab easier, the mixture should be refrigerated, preferably overnight. The meat is then threaded onto a skewer to prevent it from falling off during cooking. If skewers are not available, they may be wrapped in tin foil, but this is not the authentic way to cook a koobideh kabab.
Traditionally, koobideh kabab is then cooked over hot coals. In the absence of open fires they can be grilled although doing so under the broiler will mean an absence of the delicious smoky flavor gained from cooking over coals. They are cooked until cooked and served hot.
A traditional Iranian meal is served spread on beautiful carpets covered with a white cloth. Shoes are removed upon entering and hands thoroughly washed. All the food is placed on the cloth and people sit on soft cushions around it. Food is eaten with the right hand and generally no utensils are used as the food is served in such a way that it is easy to eat with the hands, as is the case with the koobideh kabab.
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