Full recipe video above. 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.
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).
Video
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.