⚽ World Cup 2018 Game 20 – Iran vs. Spain

Iranian ground lamb kebabs are stuffed inside squid tubes to make Koobideh Calamari that pays homage to Spain’s rich seafood culture. The smokey char from the grilling permeates throughout the oozing lamb juices and the tender calamari adds a supple texture to each bite. This is the type of surf and turf combination that can easily be both comfort food and haute cuisine.

Print Recipe
Kubbideh Calamari
Course Main Dish
Cuisine Iranian, Spanish
Servings
Ingredients
Course Main Dish
Cuisine Iranian, Spanish
Servings
Ingredients
Instructions
  1. Heat a skillet in medium high heat. Pour 3 TBSP olive oil and when the pan gets hot, add the onions + red pepper + garlic and cook until onions are translucent, approximately 5-7 minutes. Add oregano + paprika + tumeric and mix well before removing from heating and letting the mixture cool.
  2. In a large bowl, combine the ground lamb, onion mixture, egg and sea salt.
  3. Stuff the calamari tubes with the lamb mixture and close the ends by threading a toothpick. Cover and let calamari rest over night in the refrigerator.
  4. Baste the calamari in olive oil and cook on the grill, approximately 4 minutes per side. Do not over cook the calamari or else the outside will get tough.
  5. Let the calamari rest for 5 minutes before plating. It can be served with a side salad or red pepper mixture.
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