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.

Kabob Koobideh (lamb And Eggplant Skewers)

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

  1. In a large bowl, mix the ground lamb, grated onion, turmeric, salt, and black pepper until well combined.
  2. Gently fold in the cubed eggplant, being careful not to overmix.
  3. Divide the lamb and eggplant mixture into 4 equal portions.
  4. Take a portion of the mixture and mold it onto a metal skewer, forming a long, sausage-like shape.
  5. Repeat with the remaining portions, evenly distributing the mixture along the length of each skewer.
  6. Sprinkle the skewers with ground sumac and saffron, if using.
  7. Heat a grill or grill pan over medium-high heat.
  8. Grill the kabobs for 12-15 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender and slightly charred.
  9. 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