Koobideh kabob are the most juicy and amazingly flavorful ground meat kabobs ever! Using minimal ingredients, these Persian kabobs are the epitome of perfection when it comes to grilling ground meat. Here is a step by step tutorial for making the perfect koobideh.
Table of Contents
Persian Koobideh Kabob
Kabob koobideh is a signature Persian grilled meat dish made with ground lamb, ground beef or a blend of both, mixed with grated onions and spices. From the streets of Iran to upscale dining establishments, these kebabs enjoy widespread popularity.
Paired with a generous serving of saffron-infused steamed rice topped with a pat of butter, it forms the cornerstone of Iran's national dish, chelo kabab. When accompanied by kabab barg (filet mignon kabob), it becomes known as kabob soltani.
With its minimal ingredients and ingenious preparation, this timeless recipe yields a culinary masterpiece that has captivated palates for centuries, maintaining its dominance on Persian menus worldwide.
Talking of Persian kabobs, if you are in a rush and want a quick fix, then we also have Persian Kotlet and Kabab Tabei (skillet ground beef kabobs) for you.
What’s the Secret to Perfect Koobideh Kabob?
- The key to these kabobs' remarkable flavor lies in high-quality ingredients: fresh ground meat with optimal fat content and grated onions, coupled with thorough kneading of the meat mixture. Additionally, utilizing a charcoal grill and mastering proper grilling techniques are essential.
- In truth, the technique plays a pivotal role. The meat cooks evenly both inside and out, thanks to being wrapped around wide metal skewers that heat up effectively. This swift cooking method ensures the desired juiciness. So make sure to cook the koobideh kabobs within the suggested cooking time.
- When grilling, the advantage lies in the rapid cooking and browning facilitated by high heat, resulting in the formation of deliciously complex flavors through the Maillard reaction.
- If you're new to making koobideh, don't fret if it doesn't turn out perfectly on the first try. Many people require several attempts to achieve flawless results. Through trial and error, coupled with experience, you'll grasp the finer nuances and eventually become a master of the craft!
Ingredient Notes and Substitutes
To make these fabulous Persian koobideh kabobs, you only need a handful of ingredients.
- Ground Meat: 80 percent lean meat is preferred, though 85 percent lean can also work. Traditionally, a blend of ground lamb and beef is favored, but chicken, veal, or goat will work.
- Ground Beef: For beef-only kabobs, a mix of finely ground chuck and sirloin is ideal. Sirloin (90% lean) offers tenderness, while chuck (80% lean) adds richness in flavor. If necessary, grind the meat twice using a meat grinder, avoiding a food processor.
- Fat Content: While some recipes suggest 70 percent lean meat, it tends to be very fatty. Fat may make it more sticky and help it bind while shaping the kebabs, but cause issues during grilling as the fat melts and the meat may fall off the skewers.
- Onions: I use yellow onions, though red onions will work. Onions contribute flavor, texture, and moisture to the kabobs. Grating the onions and squeezing out excess juice is important, particularly when using ground chicken, as it is more delicate.
- Spices: These kabobs require minimal seasoning, with a strong onion flavor being characteristic. We use ground black pepper and either turmeric or ground saffron for seasoning. However, some recipes may also use any of the following - grated garlic, 1 teaspoon sumac, 1 teaspoon ground coriander or chopped cilantro.
- Salt: This plays a crucial role in seasoning, especially considering the limited use of other spices. The optimal amount is approximately 1 teaspoon per pound of ground meat.
- Baking Soda: While optional, a pinch of baking soda may aid in quick cooking of the kabobs.
- Basting Mixture: This adds moisture and flavor as a finishing touch. It consists of olive oil, lemon juice, leftover onion juice, and salt. Olive oil adds moisture, while lemon juice provides tartness. Onion juice and salt further enhance the taste profile.
Equipment
- Wide Metal Skewers: Using the right kind of skewers is important for getting the authentic taste of koobideh. The meat is wrapped around wide metal skewers. This gives it the right thickness, texture and aids in quick cooking the meat. The heated metal also cooks the kebabs from the inside.
- Thin Skewers: These we use for grilling the vegetables. Koobideh kabobs are almost always served with grilled tomatoes. In addition to that we also grill onions and peppers.
How to Make Koobideh Kabob
Prepare the kabob mixture
- Peel the onion, grate it with a box grater, and squeeze out the juices, and save it for later. Also, for optimal results, use freshly ground meat and drain any excess juices from it before proceeding with the recipe.
- In a mixing bowl, combine the ground meat with the grated onion, salt, pepper, and turmeric. Knead the mixture for about 5 minutes until it forms a cohesive, dough-like mass that can be easily molded around the skewers without falling off. Ensure that the kabob mixture maintains a balanced moisture level, neither too wet nor too dry. Set the kabob mixture aside.
Start the Charcoal Grill
- Heat the grill about 30 minutes before cooking. Opt for hardwood charcoal over briquettes for best flavor.
- Ensure the coals are ready by checking for uniform glowing, diminished flames, and a layer of ash. Using a portable fan or hair dryer can expedite this process. Beginners may find guidance in a charcoal grilling tutorial.
- Koobideh kabobs can be cooked on a gas grill, but a charcoal grill typically gives traditional or restaurant-style results.
Shape the Kabobs
- Divide the kabob mixture into 8 equal portions and moisten your palms with either onion juice or plain water.
- Take one portion of the mixture and shape it into an oval sausage measuring 4 to 5 inches long. Holding the meat portion in one hand, press the thin edge of a skewer into the lump while simultaneously shaping the meat around the middle section of the skewer, ensuring uniform distribution.
- Gradually shape the meat into a kabob approximately 7 to 8 inches long and ⅔ inch thick, carefully squeezing the meat around the skewer for a snug fit.
- Use your thumb and index finger to press indentations about an inch apart along its length. Alternatively, you can use your index and middle fingers to press indentations in a scissor-like manner. Watch the video below for visual guidance.
- Position the skewers on a long tray with raised edges to support them on both ends, ensuring the meat doesn't touch the base of the pan.
- It's ideal to shape the kabobs just before grilling for freshness. Before placing them on the grill, sprinkle a few drops of onion juice over them for added flavor.
- I use onion juice while shaping the kebabs and sprinkle more on them just before grilling, for a robust flavor.
Grilling the Vegetables (optional)
- Begin grilling the vegetables before moving on to the kabobs. Thread the tomatoes, onion halves and peppers onto skewers. Lightly brush olive oil over the vegetables.
- Place the skewers on the grill and adjust the heat as needed. When the vegetables are approximately halfway cooked, start grilling the kabobs. This way everything finishes cooking at the same time.
Grill the Kabobs
- Arrange the skewers on the grill, spacing them apart and positioned about 3 to 4 inches directly over the glowing coals. Tip: You can use metal pipes or bricks on either side to support the skewers.
- Make sure the kabobs don't touch the grill surface and are cooked with direct heat from the coals. If you're new to the koobideh recipe or prefer to keep the grate on the grill, elevate the skewers slightly to prevent the meat from touching the grate.
- Within seconds of placing the skewers on the grill, start flipping them over to cook the meat evenly on both sides and ensure it adheres to the skewer. Flip them before one side cooks too much to prevent the meat from falling off.
- Once the other side is also cooked lightly, turn them over, basting the skewers in between. Tip: Arrange the eight skewers one by one and then go back to the first skewer and start flipping it in the same order.
- Grill the kabobs for approximately 4 to 5 minutes on each side until they develop a nice brown sear outside and are cooked through (not pink inside).
- Remove them from the grill while they're still juicy and tender to avoid overcooking, and brush them with the basting mixture just before taking them off for added flavor.
Stages of Grilling Koobideh
In the image below, observe the koobideh kabobs at various stages of cooking.
- The top two kabobs are fully cooked and ready to be removed from the grill.
- The second kabob from the bottom is shown after the initial flip.
- The first kabob from the bottom has just been placed on the grill. Notice the contrast in color between the raw first kabob and the slightly cooked second kabob. It needs to be flipped and quickly cooked on the other side to ensure the meat binds evenly to both sides of the skewer.
How To Serve Kabob Koobideh
- Using a small piece of flatbread, gently transfer them onto a serving platter lined with flatbreads such as lavash or sangak. The bread will absorb the flavorful juices from the kabobs.
- Pair the kabobs fresh off the grill with saffron rice or additional flatbreads, grilled vegetables, fresh herbs, salads, and doogh (a Persian mint-flavored fizzy yogurt drink). Garnish with sumac or lemon juice for added flavor.
- If there's a delay in serving, preserve the kabobs' juiciness by sandwiching them between two flatbreads in a wide, tightly sealed container. Alternatively, keep them warm in the oven until ready to serve.
- For a Persian feast, complement the kabobs with popular Persian dishes like Baghali Polo (Persian Dill Rice) and Barbari Bread.
- For a different presentation, use the kebabs to create sandwiches, filled pitas, or wraps with salad vegetables and suitable condiments.
Kabab koobideh recipe in oven
Broil the kabobs on high setting for about 4 to 5 minutes each side. Read the skewer flipping instructions in the recipe. Any juices collected in the broiling pan can be poured over the rice or bread.
Meal Prep and Storage
- Leftovers can be stored in the refrigerator for 4 to 5 days or frozen in freezer-safe containers. When ready to enjoy, thaw and reheat.
- For reheating, add a sprinkle of water to the bottom of an oven-safe dish, cover tightly, and warm preferably in an oven. Alternatively, place the kebabs over rice and reheat together. The steam generated will heat up the kebabs without drying them out.
Nutrition Facts
Lamb and beef are a great source of protein with all the essential amino acids. These meats are also a good source of some B vitamins (B12, niacin, B6), selenium, zinc and iron.
When possible, choose grass fed meat for its superior taste and nutrition quality with more CLA (conjugated linoleic acid) and omega-3 fats.
Always balance meats with plenty of cancer preventive herbs and vegetables as is done traditionally also!
More Persian Recipes
- Ghormeh Sabzi (Persian Herb Stew)
- Fesenjan (Persian Chicken Stew)
- Saffron Chicken and Rice with Spinach and Prunes
- Lamb Shank Recipe
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Full Recipe Video
Koobideh Kabob (Ground Meat Kabob)
Ingredients
Kabob Mixture
- 1 lb ground lamb see note
- 1 lb ground beef
- 1 large onion yellow
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric or ground saffron
- 1 pinch baking soda optional
Baste
Garnish
- Sumac ground
- Lemon wedges
Vegetables (optional)
- 4 tomatoes roma
- 2 red onions small, peeled and halved
- 2 bell peppers quartered or hatch chilies
Equipment
- 8 1 inch Wide Metal Skewers Persian style
Instructions
Make the Kabob Mixture
- Peel the onion, grate it using a box grater, and then squeeze out the juices, setting it aside for later use.
- Tip: Freshly ground meat is recommended for best results. Drain any excess juices from the meat before using.
- In a mixing bowl, combine the ground meat, grated onion, salt, pepper, and turmeric. Knead the mixture for approximately 5 minutes until it forms a cohesive, dough-like mass that can be easily shaped around the skewers without dropping off.
- Ensure the kabob mixture is neither too moist nor too dense. Set the kabob mixture aside for later use.
Start the Charcoal Grill
- Begin heating the grill approximately 30 minutes prior to grilling. For best flavor, we suggest using hardwood charcoal rather than briquettes.
- The coals are ready when they are uniformly glowing, with a subsided flame and a layer of ash covering them. Using a portable fan or hair dryer can be helpful. If you're new to charcoal grilling, refer to a tutorial for guidance.
- Tip: Koobideh kabobs can be made on a gas grill, but a charcoal grill yields the traditional or restaurant style results.
Shape the Kabobs
- Divide the kabob mixture into 8 equal portions. Moisten your palms with onion juice or plain water. Take one portion of the mixture and shape it into an oval sausage measuring 4 to 5 inches in length.
- With meat portion in one hand, press the thin edge of a skewer into the lump while simultaneously shaping the meat around the middle section of the skewer, ensuring even distribution. Gradually mold the meat into a kabob approximately 7 to 8 inches long and ⅔ inch thick, carefully squeezing the meat around the skewer for a snug fit.
- Using your thumb and index finger press indentations about an inch apart along its length. Alternatively you may use your index and middle fingers and press indentations in a scissor like manner, along the length of the kabob. See photos in blog or video above.
- Position the skewers on a long tray or baking sheet with raised edges to support them on both ends, without the meat touching the base of the pan.
- Tip: It is best to shape the kabobs just before grilling. Sprinkle a few drops of onion juice over them before placing on the grill.
Grilling the Vegetables (optional)
- Start grilling the vegetables ahead of the kabobs (or grill them separately).
- Carefully thread the tomatoes, onion halves, quartered bell peppers or hatch chilies on the thin skewers. Lightly brush olive oil over the vegetables.
- Place the skewers on the grill, adjusting the heat as needed (refer to the next section for grilling tips). When the vegetables are about halfway cooked, begin grilling the kabobs to ensure all components finish cooking simultaneously.
Grilling the Kabobs
- Arrange the skewers on the grill (without the grate), spacing them apart and positioned about 3 to 4 inches directly over the glowing coals. Make sure that the kabobs do not touch the grill and are cooked with direct heat from the coals.
- Tip: Depending on your grill setup, you can use metal pipes or bricks on either side to support the skewers.Tip: If you are new to the koobideh recipe or prefer to keep the grate on the grill, elevate the skewers slightly to prevent the meat from touching the grate. This way even if the meat drops off, you will not lose the kabobs into the coals completely.
- Within seconds of placing the skewers on the grill, start flipping the skewers over. This helps cook the meat on the outside and attach it to the skewer. It is important to flip them over before they cook too much on one side, or the meat on the other side will fall off.
- Once the other side is also cooked lightly, turn them over, basting the skewers in between.
- Grill the kabobs for approximately 4 to 5 minutes on each side until they develop a nice brown sear outside and are cooked through (not pink inside).
- Remove them from the grill while they're still juicy and tender to avoid overcooking, and brush them with the basting mixture just before taking them off the grill for added flavor.
Serving the Kabob Koobideh
- Using a small piece of flatbread, gently loosen the kabobs from one end and slide them out onto a serving platter lined with flat breads like lavash or sangak. The hot juices from the kabobs will soak into the bread.
- Garnish with a sprinkle of sumac or lemon juice and keep the kabobs warm by covering with more flatbreads.
- Serve the kabobs fresh off the grill with saffron rice or flatbreads, grilled vegetables, sumac, fresh herbs and doogh (a Persian mint-flavored fizzy yogurt drink).
Notes
- Ground Meat: For optimal results, use 80 percent lean meat, although 85 percent lean can also work. Typically, a combination of ground lamb and beef is preferred, but chicken, veal, or goat can also be used.
- Ground Beef: If using beef exclusively, a blend of finely ground chuck and ground sirloin is recommended. Sirloin (90% lean) offers tenderness, while chuck (80% lean) contributes richness in flavor. Avoid using a food processor; instead, grind the meat twice in a meat grinder if needed.
- The remarkable taste of these kebabs relies on quality ingredients - fresh ground meat with optimal fat content and grated onions, coupled with thorough kneading, a charcoal grill and proper grilling technique. The key lies in mastering the technique!
- The kebabs can also be kept warm in the oven in a container with good seal.
- Reheating leftovers: Add some water to the bottom of an oven-safe dish with a tight seal and warm it up preferably in the oven. Alternatively, place the kebabs over rice and reheat them together. The steam will heat up the kebabs without drying them out.
- Kabab koobideh recipe in oven: Broil the kabobs on high for 4 to 5 minutes on each side, following the skewer-flipping instructions provided.
- Persian-style skewers can be purchased online or at Middle Eastern stores.
- Refer to the full blog post above for additional tips.
Nutrition
More Grilled Meat Recipes
- Joojeh Kabob (Chicken Kabobs)
- Shishlik (Lamb Chops Recipe)
- Salmon Kabobs
This post was originally published on 17th October 2018 and has been re-published with improvements to the post, tips and formatting.
Michael
I have been making Kabob koobideh for about 15 years and I can count on one hand how many times I was able to grill them without the meat falling apart. So Frustrating!! The good news is, I recently found a non-stick mesh that lays on top of the grill grates. You can actually lay the kabobs on top of the mesh without them sticking and just rotate them until done. This works perfect for me.
Shams
How do you make the yellow rice?
Roxana Begum
It is saffron rice. You cook rice, take a portion of it and mix with saffron water. Top the white rice with saffron rice. You may get an idea of this, watching videos of other Persian rice recipes on the blog.
Jo
Delicious, I now use this basic recipe for all of my ground meat; it is so moist and flavorful. Thank you!
Nick
I just wanted to say, I cooked this tonight for myself. A lot of work for one, but Koobideh is my favorite dish in the whole world. I made it with tachin. I am not exaggerating when I say this almost brought me to tears after tasting it. I have not been able to get koobideh right at home until this recipe. And I live in the middle of Virginia l, 3 hours from the nearest Persian restaurant.
I can’t thank you enough for this recipe.
I used only lamb and asked my butcher to twice grind the minced lamb. I omitted basting in onion juice as it tasted VERY bitter, which can happen when you grate onion. Thankfully I tasted the juice before slathering it on the koobideh. So I only used butter for basting.
Thank you, thank you, thank you.
I will always make Koobideh this way now. Juicy, chewy and that undeniable koobideh flavor.
Ps. I cooked it over lump charcoal, very hot. I can’t imagine the same flavor in the oven, though I’m sure you could.
M
Hi, didn't try it yet but I'm wondering if the onion is the reason behind the meat being tender? or should I add egg to the mixture? I live in the US and ground beef tend to be hard when cooked!
Roxana Begum
Follow all the tips. Mastering this is a work in progress.
Subheen
How would you make chicken koobideh? Should I use ground chicken meat from the whole chicken or breast meat? Would love your advice.
Roxana Begum
I would use ground chicken thigh meat if possible. Add about 1 tablespoon olive oil and 2 cloves garlic grated per pound of meat.
Carla
Excuse my ignorance regarding this, but is Shish Kafta technically the same as Koobideh? Lebanese version??
Roxana Begum
It is similar but not exact.
Anonymous
Delicious! I purchased the skewers to make this but only got 6; dividing the meat into 6 portions worked out fine. I served it with your Baghali Polo. I plan to purchase more skewers so that I am able to serve this to a bigger crowd. Thanks!
Lita
Hi,
I was wondering if you could offer any suggestions on how to prepare if I am using a small sized patio grill. Are there any half sized skewers available? This is my all time fave Med. dish and I would love to attempt it at home. Also, would you have a Kibbeh recipe to offer as well??
Thanks!!!
Roxana Begum
Sorry, for the delay. I was actually looking for any suggestions for shorter skewers and haven't found them. I hope to post a kibbeh recipe too.
Nancy
Use popsicle sticks!
Shahriyar
How about having someone cut a long skewer short. It’s an easy cut with a good saw
Roxana Begum
I haven't tried it. Let me know if it works.
Craig
Thanks for tip on using the bricks to get the kabobs above the grill. Also the tip about flipping quickly was also important. I had tried making kabobs with a similar recipe 3 times and could not get the meat to stick. Your tips on how to put the meat on the skewers as well as brick and flipping often I was able to complete successful skewers for the first time! Thanks so much, and they came out delicious. I put sumac in the meat as well in addition to turmeric and salt and pepper.
Ellen
I bet the combination of beef and lamb makes these so very flavorful.
Roxana Begum
Yes surely does.
Krissy Allori
I love how you show the different ways to make the kabobs. Super helpful!
Roxana Begum
So glad you found it helpful. Thanks Krissy.
Cindy Gordon
This was a learning post for me! Thank you for explaining about the meat! I clicked over from seeing it on social!
Roxana Begum
Thanks Cindy. Appreciate your visit :)
Lisa Bynum
I am so glad to find this recipe! My husband and I love kebabs from our fave Mediterranean restaurant. I tried making something like this at home and they fell apart. I bet my meat had too high of a fat content! I'm going to give this a try. I'll let you know how it turns out.
Roxana Begum
Thanks Lisa for your thoughtful feedback. Fat content could be one reason but there may other factors too, as discussed in the recipe above. When you decide to make it, I would be most glad to give any feedback from my own experiences making this.
Chris Collins
I've never had Kabob koobideh before but after reading this post I definitely need to try!! Thanks for sharing :)
Roxana Begum
Thanks Chris. Hope you give it a try!