Ingredients

How to make it

  • Place raw MEAT In a large mixing bowl.
  • Set aside another small bowl with the cumin, coriander, turmeric, salt, garlic powder, pepper, and onion powder.
  • Shred an onion, set it aside in a wire mesh colander and push the juice out, set aside.
  • In a food processor or blender, mix the garlic cloves, walnuts, and olive oil together. Run it so it becomes a fine paste.
  • Add the spices to your meat blend, work it into the meat for about 5 to 10 minutes with your hands, making sure the spices are mixed well into the meat.
  • Next, add your onions and paste to the meat. Work it into the meat.
  • Then add your gelatin powder and work it well into the meat.
  • Put the meat in the fridge for at least an hour or up to 24 hours.
  • Once your meat is ready, set a tiny cup of oil and some saffron water(if you have it) aside to brush onto your kabobs.
  • Over a large flat tray that you can lay the kabobs on after you're done, take a fist size portion of the mixture into your hand and work it onto your skewers. It’s always better to put less on the skewers than too much. Figure on about 6 to 8 inch long pieces.
  • Once that’s all done (this will take a good 20-30 minutes), brush the saffron mixture onto the kabobs. If you have room in your fridge place the finished skewer tray in the fridge this will let them set to the skewers preventing them from falling off.
  • Now once your skewers are ready, fire up your grill.
  • I prefer charcoal to gas, I think you get a much better flavor and it’s worth it. You need to make sure you get a very hot grill going, (otherwise the meat will crumble onto the coals). Expect some smaller portion may slip off the skewers, but if your grill is not hot enough a larger portion will be lost.
  • The easiest way to create a quick hot fire is a grill chimney, it compacts all the charcoal into a tight space so they heat up faster. Once they are burning hot red, spread the coals evenly onto your grill.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • Ladybug_MrsJ 2 years ago
    Hi Homayoun! This Kabob Koobideh looks good! Your recipe is quite different than mine - I will have to try it with garlic, walnuts, and gelatin! I suggest some Salad Shirazi, grilled tomatoes, and my recipe for Persian-Style Basmati Rice to compliment your recipe:
    Pars Rice Cooker Instructions Persian Style Basmati Rice
    Cheers! Have a nice day! ;)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes