How to Make Koobideh Kabab Recipe I Ground beef Kabab Persian Street Food chef kooroush cooking live
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- Опубликовано: 16 окт 2024
- نون داغ کباب داغ Lavash Bread I How to Make Koobideh Kabab I Chef Kooroush I Fresh Baked Bread I Persian Street Food
نون داغ کباب داغ
Koobideh comes from the Persian word کوبیدن (koobidan) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'.
Koobideh Kabob (کباب کوبیده) is one of the most popular and famous kabobs that you can find on the streets of Iran. Traditionally this heavenly Kebab is grilled over red hot charcoal grill. Koobideh Kabob is the juiciest Kabob, with amazingly taste and flyover of ground meat kabobs ever.
Not only you can simply find this kebob in nay high-end and fancy restaurant and club in Iran, you can look for it in any little shacks and café, all over the cities and any recreation park. Or just by following you’re your nose in search of the source of this most heavenly aroma that fills the streets or any indoor bazar.
This heavenly kabob is using the minimal ingredients, ground lamb or ground beef, or combination of the two, with onions, salt and pepper. These are the epitome of perfection when it comes to grilling Koobideh Kabob.
Koobideh Kabob is served over saffron rice or freshly baked flat bread. Always grilled tomatoes and fresh herbs are the best complements to this heavenly kabob.
Watch this video for step by step instruction and detailed tips to help you make your perfect Koobideh Kabob.
3 Pounds ground beef 80% 20%
1 Pound onions
1.5 Table spoons of salt or to taste
0.5 Table spoons of black pepper
2 Table spoons of breadcrumbs
1 Teaspoon of baking soda (Optional)
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Chef Kooroush you are the best 😋👍
I appreciated your lovely comment
Thanks for sharing this amazing recipe & I liked the way you gave your instructions.
Javad joon,
Thank you very much for your kind words, and your support
Thank you for making videos in English for the ones not familiar with your language. Merci kooroush
Thank you very much for your support, and I am glad to be some help
I'm impressed and grateful.
I am glad you liked it!
Thank you for your kind comment
Oh that looks very inviting to eat 👌👍⭐️😋🙏🇬🇧 From London ❤
Thank you 😋
I used to live in London for 16 years.
I have had this kabob so many times and it's one of the best.
Thanks shinning Zore Aftab. I am so glad you like this
Loved the enthusiasm
It's absolutely kind of you to use such lovely word. 💕💕💕💕💕💕
OMG LOOKS SO DELICIOUS I NEED TRY THIS RIGHT NOW!!!😱😱 I WILL DEFINITELY FOLLOW YOUR RECIPE STAY CONNECTED AND CONTINUE THE AMAZING JOB
Thank you so much 👍
OMG LOOKS SOO DELICIOUS I NEED TO TRY IT 😱🤤
Thanks chef for your lovely, comment.
Thank you, great video. We need a restaurant Irani here in Rio de Janeiro, Kooroush joon.
Thank you for your kind comment, and I appreciate your support.
Enjoy your time in Brazil.
I'll make it on Sunday, thank you chef 🙏
یاد اون روزا که توی رستوران با هم غذا درست میکردیم بخیر
@@ChefKooroushShearan دقیقا یادش بخیر، روزهای خوبی بود .
Do you ever use sumac? Most recipes drain the onion but you don’t seem to have a problem.
@@lettingthebearout7528 I use Sumac only when I eat my kebob.
This has been my recipe for the past 30 years, and I have never had any problems.
Not many people know how to overcome the problem.
Try it, and I am sure you will love it.
Chef Kooroush, whats the purpose of the chimney on the zoghal during the lighting?
@@AF-ws5yf It creates draught, and it helps to burn better
I have two questions. Can you add sumac to meat? If so, how many? Can meat be marinated in the fridge for a long time to make it better?
Hello Rafal,
Sure you can add sumac but, be careful. You should not add to much as it will make your meat dry and will not stick to the skewer.
You should skewer your mixed first and you should not stored in the fridge more than 24 hours as the color of the meat will change to darker and when you grill it inside the koobideh will stay pink and uncooked.
Thanks for watching this video
Thanks for subscribing
عالی ممنون
آریان متشکرم ازاینکه کانال من رو حمایت میکنید 💓💓💓💓
When I make kebabs, I usually squeeze all the juice out of the onion. I tried your method of using breadcrumbs with the onion, but the mixture kept falling off the skewer. I typically use meat that is 25% fat. Why do you think it didn't hold together?
I appreciate your support and kind comments.
As you saw in the video, I did not use only the onion pulp and used 80-20% ground beef. This recipe has been a staple in my kitchen for the past three decades, a testament to its consistent success.
Make sure your ground beef is finely ground, and mix it very well with your onion and spices until you feel it is sticking to your hand and the sides of the mixing bowl.
After you skew your kebob, please place it in the fridge for a few hours.
Hopefully, this time will be OK; otherwise, follow my recipe.
Thanks,
Chef Kooroush.
@@ChefKooroushShearan Thank you for your prompt response, Chef Kooroush. I will certainly give it another try. I greatly appreciate your videos.
Exactly what kind of meat? When we buy ground beef from grocery store it never comes right.
Thank you for your kind comment.
Almost all the supermarkets sell 80% or 80-20% fat
That is what you should be using
Please let me know if you have any questions
Yea , clubs in iran
Thanks Amin for your support
😍😍😍😍
🙏💓🙏💓🙏
Hello, can you kindly tell me where to find the white racks you used to separate the skewers after assembling?
Good morning Junaid,
Thanks for your comment. Sorry I didn't come back to you faster.
Their name is: Kabob Maker/Stacker and phone number is 800-522-6264 and their address is: P. O. Box 801553, Dallas, Texas 75380-1553.
You can also order on line:
kalamala.com/products/kabob-maker?variant=258569942
www.amazon.com/dp/B00DOFRCOU?m=AMH1E3XKWTNDC&ref_=v_sp_widget_detail_page
I have few bran new sets left please let me know.
I am in Portland, Oregon.
If you have any more question please ask.
Thanks,
Kooroush.
@@ChefKooroushShearan thank you so much! you are a gem sir!
Where is your restaurant in Oregon ?
I sold my restaurants, one in 2018, and the other one in 2019. The first one was Shiraz, and the second one was called Piattino
Greetings from a small village of Iran, excuse me, dear chef, do you live in the united states?
Azbee ja, there is no need for you ask excuse, yes I do. I have been living in Portland Oregon for the past twenty three years. I am from Shiraz but, I was grow up in Tehran. I left Iran over 40 years ago.
How about you? Where do you live?
@@ChefKooroushShearan پسرخاله خانمم ساندیگو زندگی میکنه یه فیلم از آبشار های خروشان اورگان برام فرستاده بود خیلی جای قشنگی بود
@@ChefKooroushShearan پس متولد شیراز هستید اما بزرگ شده تهران و چهل سال هم هست که از ایران رفتید چه جالب
@@ChefKooroushShearan پس پورتلند اورگان زندگی میکنید
جالبه.اون آبشار حدودأ یک ساعت با منزل ما فاصله داره
We dont get the kabob stacker where I live
I bought them almost 17 years ago, and unfortunately, I can’t remember where
Where is the tour of ur outdoor kitchen ??
I should make a video for you!
I'll do it one of these days
@@ChefKooroushShearan please do. I want to make something similar but don’t know where to start
No matter where you start, that is going to be the beginning. Mine is on my patio and just a firepit and a butcherblock. That is it.
And on the other side, I have a woodfired pizza oven with a grill
@@ChefKooroushShearan what a great response. I just wanna get it right the first time. Thank you so much for your quick response. Love you
What kind of grill is rhat
That is a wood-fired oven with a charcoal-burning char broiler on the side.
Enjoy ur videos so much. Thank you
@@simrittsingh17 I am glad I could make you happy 😊
❤️❤️❤️❤️❤️😍
😋😋👍👍⚘⚘
I hope you enjoyed it Elham 💓💓💗
You explained nicely, but bread powder should not be grilled.
Behnam, thank you very much for your kind comment. I am so glad you asked and paid attention to this recipe video. There is only 2tablespoons (about 20 grams) in 3 pounds (1360 grams) of beef, and the reason of adding breadcrumbs is to observe the onion juice. And the juice keeps the breadcrumbs moist and they wont burnet.
If you have anymore questions please ask.
You didnt need to speak in English people waching your program are mostly iranians.
There are many Persian-speaking chefs on RUclips. And at the same time, thousands of audiences love to learn about Iranian cooking and they don't speak Parsi. There are many choices for everybody.
It is no gloten free in iran na mizarim bred cram
The breadcrumb is to observing the onion juice. If you remember, they use to call it none khoshk.
Or some people use Arde Nokhodchie in their koobideh
When can we see the beautiful side of this dirty life,?????
Unfortunately this is life, less or more there is always up and downs for everybody!
@@ChefKooroushShearan آقا کوروش سلام عرض شد ارادتمند شما ذبیح محمدی هستم از شاهرود استان سمنان، البته اصالتا واسه یه روستایی هستم بنام ابرسج در دامنه های کوه شاهوار در امتداد رشته کوههای البرز بزرگ و دوست داشتنی، اگه تلگرام یا واتس آپ داشتی عکس هایی از روستامون برای شما دوست نازنین میفرستادم، بله زندگی بالا و پایین داره واسه همه،پس بیست و سه سال هستش که در اورگان زندگی میکنید
@@ChefKooroushShearan منم سی و نه سالمه، عاشق زبان انگلیسی مخصوصا با لهجه آمریکایی هستم، راننده کامیون کمپرسی هستم همین
@@ChefKooroushShearan راستی یاد رفت تشکر کنم از لطف و محبت شما که به کامنت های منو پاسخ دادید شیرازی بامعرفت
@@ChefKooroushShearan ببخشید دیر جواب دادم آقا کوروش عزیز، امشب رفته بودم مهمونی
Hi chef ... can i have your email? I have some questions😊
Sure,
My email is: kshearan@hotmail.com
Thanks,
Kooroush