Low Sodium Koobideh Kebab
Experience the rich, smoky flavors of Persian cuisine with this Low Sodium Koobideh Kebab recipe, a heart-smart twist on a beloved classic. Crafted with a perfect blend of ground lamb and beef, grated onion, and aromatic spices like turmeric, cumin, and paprika, these kebabs deliver bold taste without the excess salt. Fresh parsley adds a vibrant herbal note, while a short marination in the fridge ensures tender, well-seasoned skewers. Grilled to perfection until beautifully charred, these kebabs are ideal for serving with fluffy rice, a crisp salad, and flavorful grilled vegetables. Whether you're watching your sodium intake or simply looking for a healthier twist on koobideh kebab, this dish promises to delight your taste buds and impress your guests. Perfect for family meals or elevated backyard barbecues, this recipe is a winner for any occasion!
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Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef
- 1 large, grated Onion
- 2 cloves, minced Garlic
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 cup, finely chopped Parsley
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine the ground lamb and ground beef. Mix well until evenly combined.
Step 2
Add the grated onion, minced garlic, ground black pepper, turmeric, cumin, chopped parsley, and paprika to the meat mixture.
Step 3
Using your hands, knead the mixture well for about 5-7 minutes. This will help to develop a good texture for the kebabs.
Step 4
Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors meld together and firm up the mixture.
Step 5
Once chilled, divide the mixture into approximately 6 equal portions.
Step 6
Shape each portion into a long, smooth sausage-like shape on metal skewers. Make sure to press firmly so that the meat adheres well to the skewer.
Step 7
Preheat your grill to medium-high heat and brush the grates with the olive oil to prevent sticking.
Step 8
Place the kebabs on the grill. Cook each side for about 4-7 minutes, or until browned and cooked through.
Step 9
Remove from the grill and let rest for a couple of minutes before serving.
Step 10
Serve the low sodium Koobideh kebabs with rice, fresh salad, and grilled vegetables for a complete meal.
Nutrition Facts
| Serving size | (1272.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2895.8 |
| Total Fat 215.6g | 0% |
| Saturated Fat 80.3g | 0% |
| Polyunsaturated Fat 9.7g | |
| Cholesterol 811.9mg | 0% |
| Sodium 2303.1mg | 0% |
| Total Carbohydrate 28.6g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 10.1g | |
| Protein 212.2g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 289.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3548.9mg | 0% |
Source of Calories