Koobideh

Koobideh is a popular street food in Persia and Iran. This homemade version goes well with a grilled tomato, naan and tzatziki sauce

Equipment

Pre-heat Oven to 375°F

Ingredients

Chicken Kebabs

• 2 Chicken Thighs Boneless, Skinless
• ½ White Onion, Finely Minced
• ¼ tsp Cayenne Pepper
• 1 tsp Ground Turmeric
• ½ tsp Ground Allspice
• ½ tsp Garlic Powder
• ¼ tsp Salt

Beef Kebabs

• 450 grams Ground Beef (about 4 balls)
• ½ White Onion, Finely Minced
• ⅓ tsp Cayenne Pepper
• ½ tsp Ground Turmeric
• ½ tsp Ground Cumin
• ½ tsp Ground Allspice
• ½ tsp Garlic Powder
• ¼ tsp Salt

Procedure

1. Finely mince the onion and drain some of the liquid
2. Combine ingredients for either beef or chicken kebabs in a food processor, pulsing until combined to a pate consistency
3. Line a baking sheet with aluminum foil and thinly coat with a light oil (e.g. Canola Oil)
4. Shape the meat mixture into long kebabs about 1" thick and 10" long on the aluminum foil
5. Bake at 375°F Convection until firm and beginning to brown. Finish under the broiler and squirt with lemon juice if desired