How to Make Iranian Kebab Kobideh

اروي المنيفKüchenchef

Zutaten

• Lamb shoulder meat with fat, finely minced twice
  600 grams
• Beef, lean, finely minced twice
  600 grams
• 1 tablespoon salt
  1 tablespoon
• 1 teaspoon black pepper
  1 teaspoon
• 1 tablespoon ground turmeric, dissolved in 1 tablespoon olive oil
  1 tablespoon
• 1 teaspoon saffron, crushed and mixed with 1 tablespoon hot water
  1 teaspoon
• 1 large onion, grated
  1 piece
• 3 tablespoons parsley, chopped
  3 tablespoons
• 1 tablespoon ground sumac
  1 tablespoon

Schritte

1. 1

   Mix the meat, parsley, turmeric, and onion (after draining its water), salt, black pepper, and saffron dissolved in water and sumac well in a bowl until the mixture is homogeneous.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
2. 2

   Leave the meat mixture in the refrigerator for 60 minutes to absorb the marinade.

   60 Min
3. 3

   Skewer the meat onto wide skewers, place on the charcoal embers, turning occasionally. When the meat is cooked, remove from heat and serve.

   Benötigte Werkzeuge:

   Grill

   🍳

   Skewers

   10 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags