Let me tell you this before anything, Kabab Koobeideh takes 15 minutes in your oven! I’m not even joking. If you want that juicy tender texture of kabab you get in Iranian restaurants follow this recipe to the T.
Some call it kabab and it is what I am familiar with and hear, but then there is kebab, and kabob, and kebeb! I honestly believe the real pronunciation is kabab so I’m going to stick to it in this post.
In Iran, people add saffron to most of their dishes be it sweet or savory, I don’t blame them and I won’t complain, I enjoy saffron in my hot milk. The smell and the flavor are exotic and sweet. If you don’t have saffron or don’t like to use it, this Kabab koobeideh recipe can be made without it.
What I want to do, is to visit a Persian restaurant here in the States and compare the taste of their dishes to the ones I’m used to having back home, no I’m not from Iran I am from UAE, and in my country, there are countless numbers of Persian restaurants!
Making Kabab Koobeideh.
Kabab Koobeideh is one of my favorite Iranian dishes, it is light, mildly seasoned, and delicious. You can use this recipe to grill the kebab on a grill outdoors or of course indoor in your oven.
Whenever you make some, don’t forget to let me know how you liked in the comment box below.
PS: The live Giveaway is going to end soon, don’t forget to visit the page and participate!
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