One of the best street foods in Tehran | Kabab Koobideh Logmeh | finger kebab | iranian street food

Kabab Koobideh – Grilled Minced Meat Kabab is the ultimate favorite dish of all Persians and our National dish. It is no wonder why it is on the menu of every Persian restaurant, both in Iran and all over the world. Kabab translates to grilled, and Koobideh originates from the Persian word koobidan, which means to beat. Nowadays, the meat is passed through a meat grinder and used as minced meat for Kabab Koobideh. Traditionally, the meat was placed on a flat stone and smashed with a wooden mallet. According to the legend, ancient Persian soldiers used to grill the meat on their swords before going to battle. The challenge with Kabab Koobideh is that it does not fall off the wide, flat skewer (Seekh) while grilling over hot charcoals.

KABAB KOOBIDEH – GRILLED MINCED MEAT KABAB
Most Persians use half lamb and half ground beef for Kabab Koobideh. Today, I have a very delicious version of Kabab Koobideh – grilled minced kabab for you. I use 500 grams of lamb from the rib and 500 grams of veal from the shoulder and turn it twice through the meat grinder. My family is thrilled by the unique and juicy taste. Kabab Koobideh often is compared with the Turkish Adana Kebab, but it is not so spicy and tastes more delicate. Kebab is so beloved that there is even a holiday for it. The “World Kebab Day” is celebrated every 2nd Friday in July worldwide.

EQUIPMENT FOR THE PREPARATION OF KABAB KOOBIDEH
Barbecues and picnics together outdoors by a roaring stream are one of my intense childhood memories. When I think about it even today, my Endorphins (happiness hormones) rise again. On hot days, we packed up all our stuff and went by car to the mountains, as it was nice and cool up there. The essential food we packed was Kabab Koobideh, which we carried well chilled in our cool boxes. We also packed Seekh (Persian barbecue skewers), charcoal, and a Mangal – a Persian type of Grill. In many places in Iran, they don’t even use a mangal. They use some bricks or even larger stones that lie around as a small grill and dump the coal in the middle. This version is the most authentic for me.

Kabab Koobideh is stuck on a simple seekh – plain wide metal skewers, which are 2.5 cm wide and 60 cm long, and grilled over a mangal grill (a Persian grill). I own two Seekh versions, the one with a wooden handle, see here, and the one without a handle. You can buy a Mangal Grill for a few Euros in Persian grocery stores, or order it here. In a Mangal, the distance between the charcoal and the meat is low to make the perfect Kabab Koobideh. But first, the charcoal has to glow well, so heat it with a bad bezan (a hand fan). Start grilling when the charcoals glow and are red and covered with ashes.

MASTER THE ART OF MAKING KABAB KOOBIDEH
If you have never prepared Kabab Koobideh before, don’t be disappointed when the meat falls off the skewer. The prep is quite a skill and requires a lot of practice. For beginners, I recommend using a grill grid* in case the meat falls off; so it doesn’t end up burning in the glowing charcoals. In that case, your Koobideh is no longer edible and is a waste of quality meat. Kabab is also often prepared as Kabab Tabei at home in a pan. You can find here a simple and delicious recipe for Chicken Kabab Tabei.

WHAT TO SERVE WITH KABAB KOOBIDEH
Persians love their Kabab as Chelo Kabab, or Chelow Kabab with white rice, butter, raw onions, egg yolk and Sabzi Khordan. Dugh, the Persian national drink, is served with it as a beverage. When Kabab is served with a skewer of Koobideh and a skewer of Barg (lamb fillet), we call it Chelo(w) Kabab-e Soltani. Chelo(w) is plain white Persian rice. We also love Kabab along with Salad Shirazi and grilled tomatoes. Sumac is always on the table and ready to season the meat after grilling. Narendj (bitter orange) is also a favorite accompaniment, and some people drizzle it on the grilled Kabab Koobideh. It adds a fruity sour note to the meat. Sometimes the Kabab Koobideh is also served with warm saffron butter.

KABAB KOOBIDEH AS LOGMEH
Logmeh is a wrap filled with different fillings served on the hand and eaten immediately. Kabab Koobideh Logmeh tastes quite delicious with Persian lavash bread. To make it, place the skewer on the lavash bread; place another bread on top, hold it tight, and pull out the skewer. While doing this, you press the meat firmly so that the lavash bread can soak up the meat juice. For me, the bread soaked with meat juice is the best part of Kabab Koobideh and a true del
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