The skewered meatball of Iranian street food, kubideh kebab is made by kneading mixed lamb-and-beef mince with onion and spices, shaping it firmly onto skewers, and air-frying it while basting with a saffron mixture. Getting it off the skewer whole without crumbling takes real skill.
Knead the mince with the drained onion, pepper flakes, salt and pepper by hand for at least 5 minutes, then chill in the fridge for 15 minutes.
Wet your hands with cold water and press the mince mixture firmly onto wide skewers, shaping it long and flat.
Arrange the skewers in the air fryer basket and cook at 210°C for 8 minutes, then brush with the saffron water mixed into melted butter and cook for another 6-8 minutes. Without an air fryer, cook for a similar time under the grill setting of a preheated oven.
Wet your hands with cold water while pressing the mince mixture onto the skewers; working with dry hands makes it harder for the mixture to stick and easier for it to crack. Allergens: contains milk (butter).
Kneading the mince by hand for at least 5 minutes helps the proteins bind together, which is what keeps it whole on the skewer instead of crumbling.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.