Kabob Koobideh (lamb And Eggplant Skewers)
Kabob Koobideh is a classic Iranian dish featuring flavorful lamb and tender eggplant, grilled to perfection on skewers. This recipe is a must-try for anyone looking to explore the rich and aromatic flavors of Iranian cuisine.
Ingredients
- 1 lb ground lamb
- 1 large eggplant, peeled and cut into 1-inch cubes
- 1 onion, grated
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sumac
- 1/4 teaspoon ground saffron (optional)
- 4 long metal skewers
Instructions
- In a large bowl, mix the ground lamb, grated onion, turmeric, salt, and black pepper until well combined.
- Gently fold in the cubed eggplant, being careful not to overmix.
- Divide the lamb and eggplant mixture into 4 equal portions.
- Take a portion of the mixture and mold it onto a metal skewer, forming a long, sausage-like shape.
- Repeat with the remaining portions, evenly distributing the mixture along the length of each skewer.
- Sprinkle the skewers with ground sumac and saffron, if using.
- Heat a grill or grill pan over medium-high heat.
- Grill the kabobs for 12-15 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender and slightly charred.
- Remove the kabobs from the grill and let them rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Grill or grill pan Mixing bowl
Tools
Metal skewers
Serving suggestions
Serve the Kabob Koobideh with fluffy saffron rice, grilled tomatoes, and a side of fresh herbs and yogurt.
Tips & tricks
For a smoky flavor, you can also grill the eggplant separately before adding it to the lamb mixture.
Cost
$15