What meat is best for Kabob Koobideh?

Traditionally, Kabob Koobideh is made with a mix of 80–85% lean ground beef and lamb. This blend provides enough fat for juiciness while maintaining the right texture for skewering.

Why is onion juice removed from the Koobideh mix?

Removing the onion juice helps prevent the kabob from falling off the skewer. The pulp keeps the flavor and moisture while ensuring a strong binding texture.

Can Kabob Koobideh be baked instead of grilled?

While grilling gives the best authentic flavor, you can bake Kabob Koobideh in the oven at 450°F on a rack for 15–18 minutes, flipping once halfway through. Then broil for 1–2 minutes for char.

What is traditionally served with Kabob Koobideh?

Kabob Koobideh is served with buttered Persian basmati rice, grilled tomatoes, flatbread (like sangak or lavash), raw onions, fresh herbs, and yogurt drink (Doogh).

Kabob Koobideh (Persian Beef Kebab Recipe)

Name: Kabob Koobideh (Persian Beef Kebab Recipe)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Persian
Ingredients: 1 ½ pounds ground beef (80–85% lean); 1 pound ground lamb (80–85% lean); 1 ½ medium yellow onions, quartered; 3 garlic cloves, minced; 1 egg; 1 tsp salt; 1 tsp sumac; ½ tsp black pepper; ½ tsp turmeric powder; ¼ cup melted butter (for brushing); 4 Roma tomatoes; 1 green bell pepper, quartered; Olive oil (for brushing vegetables)

Ingredients

Scale

1 ½ pounds ground beef (80–85% lean)

1 pound ground lamb (80–85% lean)

1 ½ medium yellow onions, quartered

3 garlic cloves, minced

1 egg

1 tsp salt

1 tsp sumac

½ tsp black pepper

½ tsp turmeric powder

¼ cup melted butter (for brushing)

4 Roma tomatoes

1 green bell pepper, quartered

Olive oil (for brushing vegetables)

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Instructions

1. Finely process onions and strain out the juice using a mesh strainer.

2. Add onion pulp, ground beef, lamb, garlic, spices, and egg to a bowl. Knead until the mixture becomes paste-like.

3. Wet hands with water. Divide meat into 10 balls and shape around flat metal skewers. Spread meat evenly to ½-inch thickness.

4. Preheat charcoal grill. Use metal pipes to suspend skewers above grill grates.

5. Grill kabobs 10–12 minutes, rotating every few minutes for even browning.

6. Grill vegetables separately. Skewer tomatoes and bell peppers; brush with olive oil.

7. Once kabobs are browned and cooked through (160°F), remove and brush with melted butter.

8. Serve with Persian rice, flatbread, grilled veggies, fresh herbs, and Doogh (yogurt drink).

Notes

Make sure to strain the onion well; too much moisture can cause the kabob to fall apart.

Ground lamb-only variation: Use 3 pounds lamb and ⅓ cup dried tarragon.

If grilling isn’t possible, kabobs can be oven-baked at 450°F for 15–18 minutes, then broiled for 1–2 minutes.

Pair with sangak or lavash, fresh mint, parsley, and sumac for an authentic Persian meal.

Author: Emily Frost
Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Persian, Middle Eastern

Nutrition

Serving Size: 1 kabob
Calories: 320
Sugar: 2g
Sodium: 410mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.8g
Protein: 20g
Cholesterol: 85mg