Kabab Koobideh
Popular street skewers found all over Iran, koobideh are traditionally made using either ground beef or lamb flavored simply but impactfully. This recipe calls for three seasonings: grated onion, sumac and salt. The word “koobideh” is derived from the Iranian term for “to beat,” referring to the way in which the meat is prepared. Aggressively working and mixing the ground meat to form a cohesive mixture helps when it’s time to form the meat onto the skewers. Baking soda helps to keep the meat tender, while using 80 percent lean ground meat will keep the koobideh moist. When grilling the kababs, 1-inch-wide flat metal skewers work best to hold the meat. But, you can also shape the meat mixture directly on parchment paper if you don’t have metal skewers. Grilling over charcoal yields the best results, but cooking in the oven will also work well. Serve koobideh with steamed basmati rice or sabzi polo, grilled plum tomatoes and fresh herbs, such as parsley, dill and tarragon. A squeeze of
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