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 best koobideh.
What is Koobideh?
Kabob koobideh are Persian grilled meat skewers 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.
Served with a mound of saffron rice and a cube of butter on top, it is 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 a simple but brilliant technique, this classic recipe produces a true masterpiece that has been impressing people for centuries and still dominates Persian menus all around the world.
This is my favorite Persian kabob, and I have improved this recipe and the tips after making it for decades. 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
- Essentials: Fresh ground meat with optimal fat content and grated onions; adequate kneading of the meat mixture, a charcoal grill and proper grilling technique.
- Technique: The meat is wrapped around wide metal skewers that get heated, so it cooks rapidly from inside and outside. And this quick cooking process makes the kabobs juicy and the high heat browns the meat producing deliciously complex flavors (Maillard reaction).
- Practice well: If you have never made koobideh before, don't worry if it doesn't work out well the very first time. Many people will need to try it a few times for best results.
How to Make Koobideh Kabob
Ingredient Notes
- 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: When using only beef, I combine finely ground chuck and ground sirloin. Sirloin is more lean (90%) and tender, chuck is more fatty (80%) and beefy in flavor. You can 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. Authentic recipes do not add ghee or other fats to the meat.
- Onions: I use yellow onions. These give flavor, moisture and texture to the kabobs. Squeeze out the juices well, especially if using ground chicken which is very tender. A strong onion flavor is characteristic for these kabobs.
- Spices: I only use ground black pepper and turmeric or ground saffron. Some non-traditional recipes may add any of the following - grated garlic, sumac, chopped cilantro, 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. I skip it most of the time.
- Basting Mixture: This adds moisture and flavor. I make it with olive oil, lemon juice, onion juice and salt.
Equipment
- Wide Metal Skewers: We need wide 1-inch metal skewers and these are available as Persian kebab skewers, online or at middle eastern stores.
- Thin Skewers: For grilling vegetables, I use ¼-inch metal skewers which are also available from the above sources.
The Directions
Here is a step-by-step overview. Full recipe with measurements is at the end of the post. To keep it authentic, I use traditional ingredients and focus on the technique.
- Prepare Kabob Mixture. Combine the ingredients and knead for five minutes into a smooth paste so that you can easily mold it on skewers. It should be neither too wet nor too dry. When the mixture is ready, you will start seeing a thin film of fat coating the bowl.
- Start the Grill. Do this half hour before cooking. Use charcoal and not briquettes. 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.
- Then shape the koobideh on wide skewers. Eight kabobs of 7 to 8 inches long.
- Mark indentations on the koobideh with your fingers.
- Arrange the skewers on a hot charcoal grill. Watch the video tutorial below.
- Grill Vegetables (optional). Start this before the meat kabobs. Thread the vegetables 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 skewers on both sides for 4 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 above, notice the kabobs at various stages of cooking.
- The first kabob from the bottom, was just placed on the grill. See 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 too and binds evenly on both sides.
- The second skewer from the bottom after the initial 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 a 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 (Persian mint-flavored 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 kabobs, vegetables and condiments.
Kabab koobideh recipe in oven
Broil the kabobs on high setting for about 4 to 5 minutes each side. Be sure to read the skewer flipping instructions in the recipe below. Any juices collected in the broiling pan can be poured over the rice or bread.
Storage and Reheating
- Store in refrigerator for 4 to 5 days in airtight container. Freeze in freezer-safe containers for 2 months. Thaw and reheat.
- Reheating: Sprinkle some water in the bottom of an oven-safe dish, cover tightly, and warm it up preferably in an oven. Alternatively, place the kabobs over rice and reheat them together. The steam from rice will heat up the kabobs without drying them out.
Nutrition Tips
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. Choose grass fed meat for its superior taste and nutrition quality. Also balance it with plenty of cancer preventive herbs and vegetables.
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!
Kabob Koobideh (Ground Meat Kabob)
Ingredients
Kabob Mixture
- 1 lb ground lamb 80 percent lean, Note 1
- 1 lb ground beef 80 percent lean, Note 1
- 1 large onion yellow, peeled
- 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 roma tomatoes firm variety
- 2 red onions small, peeled and halved
- 2 bell peppers quartered, or hatch chilies
Equipment
- 8 1 inch Wide Metal Skewers Persian style, available online or at middle eastern stores
- 2 Flat ¼ inch thin skewers
- Charcoal Grill or gas grill
- Box Grater
Instructions
Make the Kabob Mixture
- Grate the onion using a box grater and squeeze out the juices. Save the juices for later.Tip: Use freshly ground meat for best results. Drain excess juices from the meat.
- In a mixing bowl, combine the ground meat, grated onion, salt, pepper, and turmeric. Knead the mixture for about 5 minutes until it forms a smooth, dough-like mass that can be easily shaped around the skewers without dropping off. The mixture should be neither too wet nor too dense.
Start the Charcoal Grill
- Start the grill about 30 minutes prior to grilling. For best flavor, use hardwood charcoal rather than briquettes.Tip: You can use a gas grill, but charcoal grill will give the best results.
- The coals are ready when they are glowing uniformly, with a subsided flame and covered with ash. Try using a portable fan or hair dryer to speed-up the process. If you're new to charcoal grilling, check this tutorial.
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, about 4 to 5 inches long.
- With meat portion in one hand, press the thin edge of a skewer into the meat and shape it uniformly around the middle section of the skewer. Continue shaping the meat into a kabob, approximately 7 to 8 inches long and ⅔ inch thick, carefully squeezing the meat around the skewer for a tight fit.
- Using your thumb and index finger mark indentations about an inch apart, along the length of the kabob. Alternatively, use your index and middle fingers and press indentations in a scissor like manner. See photos in blog or video above.
- Arrange 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: Shape the kabobs just before grilling. Sprinkle some onion juice over them before placing on the grill.
Grill the Vegetables (optional)
- Start grilling the vegetables before meat kabobs. Carefully thread the tomatoes, onion halves, and quartered bell peppers on the thin skewers. Brush the vegetables with olive oil.
- Place the skewers on grill, adjusting the heat as needed (refer to the next section for grilling tips). When the vegetables are about half-cooked, begin grilling the kabobs. This way everything gets cooked at same time.
Grill 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: If you are new to this recipe or prefer to keep the grate on the grill, elevate the skewers slightly to prevent the meat from touching the grate. That way even if the meat drops off, you will not lose the kabobs into the coals.
- Within seconds of placing the skewers on the grill, start flipping the skewers in the same order as they were placed. Flip them before they cook too much on one side, or the meat on the other side will fall off. This helps the meat cook on both sides and attach to the skewer. Once the other side is also cooked slightly, 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 the kabobs from the grill while they are still juicy and tender, and brush them with the basting mixture just before taking them off the grill.
Serve
- Using a small piece of flatbread, gently loosen the kabobs from one end and slide them on a serving platter lined with flat breads such as lavash or sangak. The hot juices from the kabobs will soak into the bread. Sprinkle with sumac or lemon juice and keep the kabobs warm by covering with more flatbreads.
- Serve the kabobs fresh off the grill with saffron rice, flatbreads, grilled vegetables, sumac, fresh herbs and doogh (a Persian yogurt drink).
Notes
- Ground Meat: For best results, use 80 percent lean meat, although 85 percent lean can also work. I use a combination of ground lamb and beef. But chicken, veal, or goat are other options. If using beef only, a combination of finely ground chuck and ground sirloin works well. You may grind beef twice in a meat grinder; avoid food processor.
- The amazing taste of these kebabs relies on 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. In fact, the trick is more in the technique!
- 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. Check the skewer flipping instructions above.
Nutrition
More Grilled Meat Recipes
- Joojeh Kabob (Chicken Kabobs)
- Shishlik (Lamb Chops Recipe)
- Salmon Kabobs
This post was originally published on The Delicious Crescent in October 2018 and has been updated for your benefit.
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