Kabob Koobideh Recipe:

Ingredients:

1 lb ground beef or lamb (or ½ and ½) (preferably with 20% fat for juiciness)

1 large onion, grated (separate the water with cheesecloth) 

2 cloves garlic, minced

2 ½ teaspoon of kabob seasoning mix 

1 egg 

Skewers, preferably flat metal skewers

Instructions: 

Combite ground meat with ingredients mentioned above. Mix until thoroughly mixed and refrigerate for at least 3-4 hours which allows the flavors to develop. 

Divide the meat mixture into equal portions, depending on the size of kabobs you prefer. Take one portion of the meat mixture and mold it onto a flat metal skewer, shaping it into a long, sausage-like shape. Repeat with the remaining meat mixture and skewers.

Place the kabob skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, or until the kabobs are cooked through and nicely charred on the outside.

Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

5 ½ teaspoon chicken kabob seasoning 

1/4 cup plain yogurt

Juice of 1 lemon

2 tablespoons olive oil

1 teaspoon ground saffron threads (dissolved in 2 tablespoons hot water)

Skewers, preferably flat metal skewers

Instructions:

In a large mixing bowl, combine the chicken kabob seasoning, plain yogurt, lemon juice, olive oil, and dissolved saffron. Mix well to combine all the marinade ingredients.

Add the chicken thigh pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.

When ready to cook, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece to ensure even cooking.

Place the chicken skewers on the preheated grill and cook for 6-8 minutes on each side, or until the chicken is fully cooked through and has a nice char on the outside.

Once cooked, remove the chicken skewers from the grill and let them rest for a few minutes before serving.

Serve the Persian Chicken Kabobs hot with steamed saffron rice, grilled tomatoes, onions, and fresh herbs like mint or basil.

2 cup of plain yogurt

3 teaspoons of yogurt dip seasoning 

1 Persian cucumber 

Instructions 

grate the Persian cucumber, and using a cheesecloth soak and dispose of the water 

Mix the yogurt with the grated cucumber and yogurt dip seasoning until well blended. 

Refrigerate until at cool temperature before serving