Kebab Koobideh

Iranian Kebab and Saffron Basmati rice.

Traditionally, Iranian kebab is made using wide, metal skewers - but lacking such skewers could not stop us. After all, we are all about being Smart ;)

The fact that we live in the age of the booming internet, when the answer to almost every question is now online helped a bit.

So here is a step-by-step guide on how to make your own skewers using regular bamboo skewers and a bit of aluminum foil:

Now onto another extremely cool step of making Kebab Koobideh - one that will make you proud to be the master of the kitchen. Do you see those awesome kebab shapes, the swirls, the hills and the valleys on the kebab? These are made using your own two hands!!! Isn't that amazing?!?! Take a deep breath and let that sink in... and I'll show you a link to a YouTube video that teaches you just that (starting at about 3:10). Spoiler alert: after you see this guy shaping his kebabs you'll think my kebab looks rough and unrefined... but I'm still extremely proud of these little guys.

Serve this with a simple Shirazi Salad to make for a complete meal.

This recipe is part of the 2020 - Week 49 - Iranian foods Menu . Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the recipe here:

Kebab Koobideh

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