A staple in Persian cuisine, Kabob Koobideh can easily be prepared at home. This recipe is very straightforward and a perfect addition to your summer grilling recipe rotation. The kebabs are delicious, smoky, fragrant and juicy!
Enjoy them with saffron rice, Tahdig (crispy Persian rice), marinated onions and chopped salad! I have some more serving suggestions for you below!
Table of Contents
What is Koobideh?
Kabab Koobideh (also spelled Koubideh and کباب کوبیده) is a traditional Iranian dish made from ground meat, typically beef, lamb, or a mixture, seasoned with onions, salt, and pepper. The meat mixture is kneaded until smooth, molded around flat metal skewers, and then grilled over charcoal for a smoky flavor.
Kabob Koobideh is often served with rice (chelow), grilled tomatoes, fresh herbs, flatbreads, and yogurt-based sauces, with sumac sprinkled on top. It is a staple at any Persian restaurant, but can easily be made at home!
Ingredients
This recipe comes together with minimal ingredients. I recommend you use fresh and fragrant spices. If your spices have been sitting in the cabinet for over 18 months, you may want to buy new ones.
- Ground meat: I am using lean ground beef in this recipe, but you can use ground lamb or a combination of lamb and beef. To make it healthier, you could use ground chicken or turkey but keep in mind it won’t be traditional. Make sure to also check out my Chicken Kofta and Beef Kafta recipes.
- Spices: The combination of paprika, sumac, and turmeric adds both flavor and color.
- Saffron: An expensive spice, but the good news is that you don’t need much of it. Use good quality Iranian or Spanish saffron. And check out my saffron rice, Sayadieh (Fried Fish) and Persian Joojeh Kabob (Saffron Chicken) recipes for more ideas on how to use this spice!
- Garlic: I am using fresh garlic, but you can use fried granulated garlic too.
See the recipe card for full information on ingredients and quantities.
How to Make This Kabob Koobideh Recipe
Step 1. Grate the onion. Grate the onion into a fine mesh sieve and let it drain (Image 1). Alternatively, you can place the grated onion in a towel and squeeze out the onion juice.
Step 2. Meat mixture. To a large bowl, add your ground beef, grated onion, minced garlic, paprika, sumac, salt, pepper and turmeric (Image 2). Mix really well, until slightly sticky (Image 3). Place the meat mixture in the fridge, covered with plastic wrap, for 2 hours. This is necessary and will help you form the skewers later.
Step 3. Make the saffron water. Add a pinch of saffron threads to a small bowl. Crush them with the back of a spoon or a muddler. Add 2 ice cubes to the bowl and let the saffron infuse (Images 4-5).
Step 4. Make saffron butter. In a small frying pan, melt the butter and then add the infused saffron water (Image 6). Set aside for later. Note: If you prefer, you can use olive oil instead of butter or use a combination.
Step 5. Form skewers. Grab a small handful of meat and carefully yet confidently massage it around the skewer (Image 7). You must use flat Persian-style skewers for this recipe. If you don’t have this type of skewer, don’t worry you can simply form logs with your hands and cook those off without a skewer. To get that signature indentation, use your thumb and index finger to press down on the meat every inch or so.
Step 6. Grill. Grill the skewers on high heat (Image 8). Turn the skewers over to get char on both sides (Image 9). The meat should cook quickly, and shouldn’t take any longer than 3-4 minutes on each side. But each grill is different so use your judgment.
Step 7. Brush the saffron butter. When the meat is almost cooked through, brush the saffron butter on both sides (Image 10). This will add a depth of flavor to the meat.
Step 8. Grill side vegetables. While the meat is grilling, take the opportunity to grill your side vegetables. Onions, tomatoes and peppers are traditional. Rub them with a little olive oil and grill them to your preferred doneness (Images 11-2).
Step 9. Plate. Plate up the grilled Koobideh kebabs with saffron rice and grilled vegetables (Image 13).
What to Serve with Koobideh
Traditionally, Koobideh kabob is served with plain basmati rice or saffron rice, grilled vegetables and raw onions. I also like to serve it with marinated onions (like my Sumac Onions), Mast-o Khiar (Persian Cucumber Yogurt Dip) and a chopped salad.
My Jerusalem Chopped Salad works well here as it is very similar to the Persian Shirazi salad. Also, try serving with Turkish Ezme (a condiment made of finely chopped vegetables).
You can serve Koobideh kebabs on a large platter lined with thin bread. Place the grilled vegetables on the side. Sprinkle with some sumac and enjoy.
Though not traditional, you can make wraps with these kebabs. Use a flatbread recipe (like my Taboon, Greek Pita or Lebanese bread). Smear on some mint yogurt sauce or Cacik (Turkish yogurt dip), and add your favorite vegetables.
Check out my post on what to serve with shish kabobs.
Expert Tips
- Don’t use meat that is too lean. A little fat is needed to keep the kebabs juicy.
- Use a food processor in a pinch. A food processor can help you get the meat mixture well incorporated. It’s not necessary but an option.
- Use an egg to bind the meat. If you find that your meat is not sticky enough, you can add an egg to the mix.
- Use the right flat skewers. Traditional Persian skewers (affiliate link) are recommended for best results. They are thin and flat (about 5/8 of an inch wide). If you don’t have these skewers, just form logs with your hands (as outlined in my similar recipe: Beef Kafta)
- Use wet hands. Wet your hands as you form the meat on the skewers.
- Use a charcoal grill! The flavor you get from hot charcoal just doesn’t compare to gas.
- Remove the grill grate. This isn’t necessary, but can help ensure your meat doesn’t stick. Remove the grill grate and cook the Koobideh kebabs directly over the flame.
- Cover with aluminum foil. If you need to keep the kabob skewers warm for a while, wrap them up with foil. This should keep them warm and juicy.
Recipe FAQs
You can certainly make the kabob mix up to 1 day in advance and store it in the fridge in an airtight container. But I recommend you grill the meat before you serve it.
Keep in mind leftover kebabs will be dry. I like to steam them in a pan with a little water when reheating them so that they don’t dry out any further. Serve them with lots of mint yogurt sauce.
I don’t recommend it. Defrosted mince meat may not have the same “sticky” consistency you need when forming the skewers. I recommend using fresh ground meat.
Other Grilling Recipes
Main Dishes
Levantine Recipes
Main Dishes
Levantine Recipes
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Kabob Koobideh (Persian Beef Kebab Recipe)
Equipment
Ingredients
- 2 lbs Ground beef – Lean
- 1 Onion
- 2 Garlic cloves – Minced
- 2 tsp Paprika
- 2 tsp Sumac
- 1 ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Ground turmeric
- 1 Pinch of saffron – Less than ¼ tsp
- 3 tbsp Butter or olive oil – Or a combination of the two
Side Vegetables
- Pearl onions, Roma tomatoes, sweet and hot peppers
Garnish
- Sumac and chopped parsley
Instructions
- Grate the onion. Grate the onion into a fine mesh sieve and let it drain. Alternatively, you can place the grated onion in a towel and squeeze out the water.
- Meat mixture. To a large bowl, add your ground beef, grated onion, minced garlic, paprika, sumac, salt, pepper and turmeric. Mix really well. At this point, you can fry up a small amount in an oiled pan and taste it for seasoning. Adjust the seasoning. Place the beef mixture in the fridge for 2 hours. This is necessary and will help you form the skewers later.
- Make the saffron water. Add a pinch of saffron threads to a small bowl. Crush them with the back of a spoon or a muddler. Add 2 ice cubes to the bowl and let the saffron infuse.
- Make saffron butter. In a small frying pan, melt the butter and then add the infused saffron. Set aside for later. Note: If you prefer, you can use olive oil instead of butter or use a combination.
- Form skewers. Grab a small handful of meat and carefully yet confidently massage it around the skewer. You must use flat Persian style skewers for this recipe. The slat skewer helps keep the meat on and cooks it evenly from the inside out as the metal heats up. If you don’t have this type of skewer, don’t worry you can simply form logs with your hands and cook those off without a skewer. To get that signature indentation, use your thumb and index finger to press down on the meat every inch of so.
- Grill. Grill the skewers on hot coals on a gas grill. Turn the skewers over to get char on both sides.
- Brush the saffron butter. When the meat is almost cooked through, brush the saffron butter on both sides. This will add a depth of flavor to the meat.
- Grill side vegetables. While the meat is grilling, take the opportunity to grill your side vegetables. Onions, tomatoes and peppers are traditional. Rub them with a little olive oil and grill them to your preferred doneness.
- Plate. Plate up the grilled Koobideh kebabs with saffron rice and the grilled vegetables. Garnish with more sumac and chopped parsley.
Notes
- Ground meat: I am using lean ground beef in this recipe, but you can use ground lamb or a combination of lamb and beef. To make it healthier, you could use ground chicken or turkey but keep in mind it won’t be traditional. Make sure to also check out my Chicken Kofta and Beef Kafta recipes.
- Spices: The combination of paprika, sumac, and turmeric adds both flavor and color.
- Saffron: An expensive spice, but the good news is that you don’t need much of it. Use good quality Iranian or Spanish saffron. And check out my saffron rice recipe for more ideas on how to use this spice!
- Garlic: I am using fresh garlic, but you can use fried granulated garlic too.
- Use the right flat skewers. Traditional Persian skewers are recommended for best results. They are thin and flat (about 5/8 of an inch wide). If you don’t have these skewers, just form logs with your hands (as outlined in my similar recipe: Beef Kafta)
- Use a charcoal grill! The flavor you get from hot charcoal just doesn’t compare to gas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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