{"id":22516,"date":"2022-09-27T10:57:42","date_gmt":"2022-09-27T17:57:42","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=22516"},"modified":"2022-09-27T10:57:44","modified_gmt":"2022-09-27T17:57:44","slug":"what-to-serve-with-trader-joes-middle-eastern-style-kebabs-koobideh","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/what-to-serve-with-trader-joes-middle-eastern-style-kebabs-koobideh\/","title":{"rendered":"What to Serve with Trader Joe’s Middle Eastern Style Kebabs (Koobideh)"},"content":{"rendered":"\n

This post includes affiliate links which kick us a small commission at no cost to you if you use them to shop. If this post is useful, please use them to support my work – thanks!<\/em><\/h2>\n\n\n\n

When it comes to frozen food at Trader Joe’s, I think we have to agree upfront frozen generally doesn’t hold a candle to homemade from scratch. Can it be good? Sure, but don’t go in expecting what’d you get at someone’s house or a great restaurant. That’s definitely the case with Trader Joe’s Middle Eastern Style Kebabs … aka koobideh. <\/p>\n\n\n\n

If you’re looking for convenience, these fit the bill. They’re already fully cooked so the bag advises warming them on the grill (but why bother), microwave, air fryer (my method of choice), or in the oven. They heat in the airfryer in just 6 minutes, so make your side dishes first. And for me, the side dishes matter. Respect what these kebabs are meant to be first, then do whatever else you want with them. <\/p>\n\n\n\n

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Although polo tahdig<\/a>, the rice with a crispy bottom that you turn out onto a platter, is my favorite, it does take time. So instead I made a basic saffron rice from Louisa Shafia’s The New Persian Kitchen<\/a> (recipe below), along with her Shirazi Salad. It’s similar to the cucumber tomato salads you’ve probably had before, but it’s well worth getting the dried mint to add to it. Trader Joe’s carried Spanish Saffron in the past, but I haven’t checked lately to see if it’s in stock.<\/p>\n\n\n\n

I grabbed a bag of Trader Joe’s lavash to go with. What you don’t see pictured is some raw white or yellow onion to eat with the koobideh. I don’t always eat it when we have take out, especially if the kebabs are super flavorful, but I think Trader Joe’s needs it. You just slice it thinly and then rinse it to get rid of some of that in your face oniony-ness.<\/p>\n\n\n\n

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And hopefully, trying it at Trader Joe’s will inspire people to make koobideh at home<\/a>. It’s pretty simple, and I’ve made it with lamb and beef, which is even tastier. And from everything I’ve heard over the years, it’s gotta be done with Sadaf’s Ground Meat Kabob Seasoning<\/a>, available at your local Persian market, or on Amazon. By comparison, Trader Joe’s version is underseasoned, but still tasty. After 5-6 mins in the airfryer they’re still tender and a little bit juicy. <\/p>\n\n\n\n

Would I buy Trader Joe’s Middle Eastern Style Kebabs again? Sure. For the convenience, you can’t beat it. But there’s something to be said for making it from scratch and grilling it so you get some nice char and flavor on it. And once that grill is on you can throw some tomatoes and onion on there, too. Delicious.<\/p>\n\n\n\n

If you’re interested in learning more about Persian food, Naomi Duguid’s Taste of Persia<\/a> is also worth checking out.<\/p>\n\n\n\n

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Check out some other We Tried’s from Trader Joe’s: <\/strong><\/p>\n\n\n\n

Kibbeh<\/a><\/p>\n\n\n\n

Spicy Pumpkin Samosas<\/a><\/p>\n\n\n\n

Pumpkin Gnocchi<\/a><\/p>\n\n\n\n

Butternut Squash Mac and Cheese Bites<\/a><\/p>\n\n\n\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Saffron Rice<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 3-4<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time: 30 min<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t–<\/span>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 30 min<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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Adapted from The New Persian Kitchen by Louisa Shafia. This is half a recipe to serve 3-4.<\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t