Kabob Koobideh (Persian Beef Kebab Recipe)

A platter with saffron rice, grilled koobideh kebabs, grilled vegetables and sumac onions.

5 from 2 votes

Kabob Koobideh (Persian Beef Kebab Recipe)

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 rotation. The kebabs are delicious, smoky, fragrant and juicy!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Persian

Servings: people

Author: Luay Ghafari

Cost: $20

Equipment

Koobideh Skewers

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

Refer to the post above for step-by-step recipe photos.

Ingredient 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.

Important notes:

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.

Serve your beef Koobideh with saffron rice, marinated onions and chopped salad.

Nutrition