Kabob Koobideh 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.
What is Koobideh?
Kabob koobideh is a signature Persian grilled meat dish made with ground lamb, ground beef or a blend of both, grated onions and spices. From the streets of Iran to the finest of restaurants, these kebabs are immensely popular.
Along with a mound of steamed saffron flavored rice with a cube of butter on top, it makes up for the national dish of Iran, known as chelo kabab. When served with kabab barg (filet mignon kabob) it is known as kabob soltani.
With minimal ingredients and an ingenious technique, this classic recipe produces a true masterpiece that has been wowing people for centuries and still continues to dominate Persian menus all around the world.
But if you are in a rush and want quick Persian kabobs, then we also have Kotlet and Kabab Tabei (skillet kabobs) for you.
Tips for Perfect Kabobs
- High-quality ingredients: Fresh ground meat with optimal fat content and grated onions; adequate kneading of the meat mixture, a charcoal grill and proper grilling technique.
- Trick is in the technique: The meat is wrapped around metal skewers that get heated, so it cooks from inside and outside. And this quick cooking process makes the kabobs juicy. The browning of the meat due to high heat produces delicious complex flavors (Maillard reaction).
- Practice well: If you have never made koobideh before, don't worry if it doesn't work perfectly the very first time. Many people will need to try it a few times for perfect results.
Ingredient Notes and Substitutes
- Ground Meat: Typically 80 percent lean meat is used, but 85 percent lean meat can work. I use a blend of ground lamb and beef. Other options are chicken, goat, and veal.
- Ground Beef: If using only beef, then combine finely ground chuck and ground sirloin. Sirloin is more lean (90%) and tender, chuck is more fatty (80%) and beefy in flavor. You may grind the meat twice using a a meat grinder; avoid food processor.
- Fat Content: Some recipes use 70 percent lean meat, but that is too fatty. Fat may make it more sticky and help it bind while shaping the kebabs, but while grilling, the fat starts melting and the meat falls off the skewers more easily.
- Onions: I use yellow onions, but red onions will work. These give flavor, moisture and texture to the kabobs. Be sure to squeeze out the juices especially if using ground chicken which is very tender. A strong onion flavor is characteristic for these kabobs.
- Spices: I use ground black pepper and turmeric or ground saffron. But some recipes may use any of the following - grated garlic, 1 teaspoon sumac, chopped cilantro, 1 teaspoon ground coriander etc.
- Salt: I use 1 teaspoon per pound ground meat. Make sure to season the kabobs well as we don't use many spices or herbs here.
- Baking Soda: Optional, but a pinch of this may help with quick cooking.
- Basting Mixture: To add moisture and flavor. It is made with olive oil, lemon juice, onion juice and salt.
Equipment
- Wide Metal Skewers: We need wide 1-inch metal skewers and are available as Persian kebab skewers online or at middle eastern stores.
- Thin Skewers: For grilling the vegetables, I use ¼ inch metal skewers which are also available online.
How to Make Koobideh Kabob
Here is a step-by-step overview. Full recipe with measurements are at the end of the post.
Prepare Kabob Mixture
- Grate onions and squeeze the juices and save it for later. Drain any excess juices from meat.
- Combine the ingredients and knead it five minutes into a smooth paste that can be molded on skewers. You will start seeing a thin film of fat coat on the bowl. The mixture should be neither too wet nor too dry.
Start the Grill
- Get the grill ready half hour before cooking. Use charcoal and not briquettes.
- A portable fan or hair dryer handy is helpful to speed-up getting the coals ready and if you are a beginner, check this tutorial.
- Charcoal grill will give authentic and restaurant style results, but you can also use gas grill.
Shape the Kabobs
- Divide the kabob mixture into equal portions and moisten your palms with onion juice or plain water.
- Shape the koobideh on wide skewers. Eight koobideh of about 7 to 8 inches long.
- Mark indentations on the koobideh with your fingers.
- And place the skewers on a hot charcoal grill. Watch the video tutorial below.
Grill Vegetables (optional)
- Grill the vegetables before the meat kabobs. Thread them on the thin skewers, brush with oil and place on grill.
- When they are half cooked, start with the meat kabobs.
Grill the Kabobs
- Place the skewers on the grill, 3 to 4 inches directly over the glowing coals. Tip: You can use metal pipes or bricks on either side to support the skewers.
- Grill the kebabs on both sides for to 5 minutes until nicely brown outside and cooked inside but still tender and juicy. Tip: Arrange the skewers one by one. Starting with the first skewer, flip in the same order.
- Baste the skewers in between to keep them juicy.
Stages of Grilling Koobideh
In the image below, observe the koobideh kabobs at various stages of cooking.
- The first kabob from the bottom, was just placed on the grill. Notice the difference in color between the first skewer (raw) and the second skewer (slightly cooked). We must flip the first skewer quickly so that the meat cooks on the other side and binds evenly.
- The second kabob from the bottom after the first flip.
- The top two kabobs are fully cooked and ready to be taken off the grill.
How To Serve
- With flatbreads: Wrap a small piece of flatbread around the kabobs and slide them out of the skewers and place on serving platter lined with more flatbreads such as lavash and sangak.
- With Basmati Rice: These kabobs taste amazing with fresh steamed saffron rice, grilled vegetables, fresh herbs, salads and doogh (a Persian mint-flavored fizzy yogurt drink). Sprinkle kabobs with sumac or lemon juice.
- Serve freshly grilled. If there is a delay in serving, preserve the juiciness, by placing the kebabs between two flat breads in a tightly sealed container or keep them warm in the oven.
- Persian feast: Serve with popular Persian dishes such as Baghali Polo (Persian Dill Rice) and Barbari Bread.
- Sandwiches, wraps, filled pitas with vegetables and 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.
Storage and Reheating
- Store in fridge for 4 to 5 days or freeze in freezer-safe containers for 2 months. Thaw and reheat.
- Reheating: Sprinkle some water in the bottom of the oven safe dish, cover tightly, and warm it up preferably in an oven. Or place the kebabs over rice and reheat them together. The steam 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.
Try to choose grass fed meat for its superior taste and nutrition quality with more CLA (conjugated linoleic acid) and omega-3 fats.
And always balance it 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
Full Recipe Video
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
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
- 2 tablespoons olive oil or melted butter
- ½ teaspoon lemon juice
- 2 teaspoons onion juice optional
- 1 pinch salt
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
- 2 Flat ¼ inch thin skewers
- Charcoal Grill
- Large Mixing Bowl
- Box Grater
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!