Turducken Koobideh Kabob for USA Thanksgiving کباب کوبیده بوقلمون+اردک+مرغ برای عید شکرگزاری آمریکا
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- čas přidán 17. 05. 2024
- If you love Persian (Iranian) Koobideh kabob and also look forward to the traditional US Thanksgiving holiday feast of Turkey and all it's companions, then you have found the right video! Kick it up several notches with this original Cafe Bagheri Turducken Kabob, prepared Koobideh style!
This is so easy to make, it requires no thawing of the turkey, chicken or the duck. And you don't have to stuff any birds into other birds! Simply grind 2 parts turkey, 1 part duck and 1 part chicken, add some shredded onions, salt, pepper and a few other favorite spices and you are about to enjoy the best grilled meat you've ever enjoyed on Thanksgiving Day!
The recipe and preparation technique are almost identical to the traditional beef/lamb Koobideh kabob (see my video) and uses the 1 inch wide koobideh skewers.
This will become your new Thanksgiving tradition!
Enjoy and send me pictures on my Instagram account (@CafeBagheri).
Website: www.cafebagheri.com/
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#CafeBagheri #Turducken #Koobideh #Kabob #Thanksgiving #Turkey #Duck #Chicken #Grilled #Grilling #PersianFood #IranianFood #AmericanFood #SouthernFood #HolidayFood
Full Turducken Koobideh Kabob recipes placed in first comment under this video.
0:00 Introduction
1:23 What is traditional Turducken?
2:31 What is Turducken Koobideh Kabob?
6:14 Grind the meats and fat
7:53 Shred the onion
12:05 Grind the meats a second time
14:30 Chill in fridge 4 to 24 hrs
14:57 Put the Turducken meat on skewers
23:30 Basting sauce
24:28 Grill the Turducken skewers
31:25 Kabobs are ready
33:43 Outtro - Jak na to + styl
Persian Turducken Koobideh Kabob Recipe
Makes: 10 skewers
Ingredients:
1 lb Ground turkey breast or thigh (boneless and skinless)
1/2 lb Ground duck breast (boneless with skin)
1/2 lb Ground chicken thighs (boneless and skinless)
6 oz./170 grams Beef fat, cut into 1/2 inch pieces
1 medium White onion (1/2 pound pre-shredded)
2 tsp Salt
1 tsp Fresh ground pepper
2 tbsp Saffron solution - optional (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe)
1/2 tsp Chipotle chili pepper
1 tsp Smoked paprika
8 - 10 Firm Roma tomatoes (1 tomato per person)
For the basting sauce
2 tbsp Saffron solution - optional
1 tbsp Lime juice or Verjuice (sour grape juice)
1/2 stick Unsalted butter
Salt and pepper to taste
You also need:
-Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge)
-10 stainless steel koobideh kabob skewers - 1” wide - for the kabob
-4 to 5 stainless steel skewers - 1/2" wide - for the tomatoes
-Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter.
-Small saucepan to make the basting sauce
-Open top grill (grates removed, to be able to grill meat on skewers)
Directions:
• Shred the onion using a food processor or the finer side of a box grater.
• Using a piece of cheesecloth, a sieve, or by pressing hands, squeeze/press the shredded onion to remove as much of the onion juice as possible.
o Discard the onion juice.
• Put the shredded onion in a large bowl.
• Add the salt, pepper, chipotle, paprika, and saffron solution (if using) to the shredded onions and mix thoroughly.
• Grind the fat chunks with the rest of the meats. If you bought any of the 3 types of meats pre-ground, then keep it aside and then grind all 3 meats and the fat a se cond time with smaller grinder plate.
• Add all the ground meat and fat to the seasoned onions.
• Using rubber gloves, massage the meat and onion mixture until well combined (at least for 5 minutes).
• Put the ground meat mixture in a covered container and refrigerate for at least 4 hours or overnight.
• When you’re ready to cook the kabob, pre-heat your grill at high temperature.
o For a charcoal grill, high temperature means that a layer of charcoal lumps/briquettes are red hot, and no flames are blazing.
o For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on.
• While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it to get the right consistency to work with.
• Make the Basting sauce:
o Bring the butter, salt, pepper and optional saffron solution to a boil.
o Add lime juice and push the pan off the heat.
NOTE: Lime juice should not be boiled in this sauce because it gets bitter.
• Fill a medium-sized bowl with lukewarm water.
• Divide the meat mixture into 10 equal portions.
• Dip your hand in the lukewarm water to prevent the meat from sticking to your hand.
• Holding the skewer in one hand, wrap a portion onto the skewer using the other hand, beginning 3 inches from the tip.
• Stretch the meat down the skewer using a gentle gripping motion so the kabob is at least 8 inches long on the skewer.
o Make sure the meat is positioned on the skewer so that when it’s on your grill, it is positioned on the grill’s optimal heat zone.
• Use the thumb and middle finger to make the iconic Koobideh indentations.
• Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer.
• Place loaded skewers across a baking sheet and repeat for all the skewers.
• Cut the firm Roma tomatoes in halves (from stem to end).
• Place 4 to 6 halves on each 1/2-inch skewer.
• Place all loaded tomato skewers over a second baking sheet.
• When ready to start grilling,:
• Place all the Turducken skewers on the hot grill.
• Once you lay down the last kabob skewer on the hot grill, go back to the first skewer and turn it. Let the second side cook and firm up for 30 seconds before turning all the skewers again.
o This initial quick turning is important in preventing the meat from falling off the skewers.
o The first side facing the high heat fire quickly forms a skin which holds the meat together.
o When you flip the skewer, the other side has a chance to form a protective skin.
o If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat.
• After the initial cooking of both sides of the kabob skewers, cook each side for an additional 6-7 minutes, turning once every 45-60 seconds.
• The length of time to cook turducken kabob depends on your grill and fire. Both sides of all skewers should have a char and golden-brown blisters.
o It is recommended that you initially test-cook one skewer of meat and tomato to determine time and temp for ideal kabob and grilled tomatoes on your grill.
• After the initial 4-5 minutes, lower the heat to medium-high and close the lid for a few minutes to help cook the kabobs thoroughly.
• About 2 - 3 minutes before your kabob is ready, brush both sides of each kabob with a small amount of the basting sauce basting sauce.
o Basting the kabob may cause flareups so be ready to move skewers around to avoid burning your kabob.
o Alternatively, you can pour the warm basting sauce in a pan or tray. When your kabobs are off the skewers, place them in the sauce bath, turning to coat each side before transferring to the serving dish/plates.
• Line the bottom of a tray, serving plate or large plastic container with flatbread or tortillas.
• When the kabob is ready, use a piece of flatbread or paper towel to release each end of the kabob from the skewer.
• Push the kabob off the skewer and onto the bread in the platter/container.
• Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes).
• You can brush with the basting sauce again right before serving.
Directions for Grilled Tomatoes:
• Place the tomato skewers on the hot grill for about 8 minutes on each side.
• Salt and pepper both halves of all tomatoes.
• For added flavor, you can also baste the tomatoes with the same basting sauce that you used for the kabob.
• Time the grilling of the tomatoes so they’re ready to enjoy with the Turducken kabob.
NOTE:
• Every grill has a different heat profile/level.
• You must experiment and learn how/what your grill does with Turducken kabob.
• You may have to ruin a batch or two to master how long and how hot, etc. before you learn how to make GREAT Turducken kabob.
SERVING SUGGESTIONS:
• Turducken kabob can be served with Persian (Iranian) saffron rice, grilled tomatoes (recipe and instructions above), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions.
• For a Thanksgiving spread, you can serve this kabob with traditional sides such as mashed potatoes, cranberry sauce and gravy.
Perfect camping food with kids. Thanks for sharing sir!
Chef, you are the best and a good man. We tried it, the aroma and taste was out of this world. Thank you !!
Great video's chef. I've enjoyed them immensely! Spring has just hit here in England and has inspired me to something a bit different
Taste amazing 😊
Dorud, Aghaye Bagheri
I would LOVE to see your take on Chelo Gusht! I think it's very underrated
I love chelo gusht! It's really a type of Dampokhtak with meat! It's similar to Spanish Rice or Mexican Rice in north American food scene. I am going to make a video on that. Thanks for bringing that up!
@@CafeBagheri Thanks a lot, looking forward to it!
❤
Never tried koobideh with turkey or duck! Let alone a mix - looks good though, might have to try this recipe out sometime! Very interesting
Tnx.. New Friday rifly 🎃🍑🍆
Thanks for good cooking. I have a question about the bbq grill and its suitability for skewers. As you ma know, the design of a typical burner in the bbq provides for more heat in the front and less heat in the back. The reason is for burgers and steaks, we start from the front and flip it toward back and pick it up as it cooks. You can see the size of the flames on the burner. I noticed that your skewers are more cooked on one side than the other side. What do you think if the skewers are turned 90 degrees and moving the back and forth? Of course, you may need to go on shorter skewers.
Good observation, but Dr Google disagrees on where it’s usually hotter 😁 “The air for combustion generally comes in the front of the gas grill under the control panel, routes through the cooking chamber of the grill, and then exits at the top rear of the grill, so the air is hottest where it exits at the back.”
But in addition to the above air flow aspect, grills all have hot spots due to tilts and bends created in manufacturing. The best way to determine where it’s hotter is to lay down slices of white sandwich bread all over the surface and flip them after a few minutes to see where the bread gets darker!
Nevertheless, your point is valid for compensating to make things even. Turn skewer, etc. Makes sense.
Sorry Pal, I would use a real Charcoal BBQ to cook this fantastic recipe.
It's easier to lower the heat for this recipe
Out of maybe 20+ Persian Food channels that I'm subscribed to, you are the only one who has published new content in the past 2 months or so, pretending that you don't care about what's happening in Iran. You probably believe that cooking has nothing to do with politics or that your audiences are not necessarily Iranians or similar nonsense ideas. Way to go!
Yes, I actually do think that food should have nothing to do with politics but not because I don’t support the Iranian women and youth’s movement. On the other platforms, like Facebook and Instagram, I have stopped posting about the usual subjects including food and do stories and posts to help the movement in Iran. I also believe that the absence of regular content doesn’t help anything or anyone on CZcams for this audience. The alternative is to post political content on this CZcams channel and I have chosen not to do that here, nonsense or not!
Thanks for caring and taking the time to comment and I am confident the people of Iran will prevail in their revolution. #FreedomForIran #MahsaAmini
@@CafeBagheri Makes sense. Thanks for the clarification. Woman, Life, Freedom. ✌️
Don’t like duck
It works in this recipe!