Kabab koobideh is a Persian ground-meat kebab made with beef, lamb, or both, plus finely grated onion, salt, and pepper. The keys are squeezing the onion dry, kneading until sticky, keeping the mixture cold, and starting over a very hot grill.
Kabab koobideh recipe
Ingredients
- 500 g (1.1 lb) ground beef, preferably 80/20
- 500 g (1.1 lb) ground lamb, preferably 80/20
- 200 g yellow onion, finely grated and firmly squeezed dry
- 2 tsp fine salt
- 1 tsp freshly ground black pepper
- 25 g (2 tbsp) unsalted butter, melted, for brushing
- Sumac, grilled tomatoes, and flatbread or saffron rice, for serving
Instructions
- Grate the onion finely. Wrap it in a clean towel or cheesecloth and squeeze firmly until very little liquid remains.
- Combine the cold beef, lamb, squeezed onion, salt, and pepper. Knead for 5 to 8 minutes until smooth and sticky.
- Cover and refrigerate for 1 hour. Keep the mixture cold while preparing the grill and wide flat metal skewers.
- Divide into 7 equal portions. With damp hands, press each portion evenly around a wide skewer and pinch shallow ridges across the surface.
- Set the skewers over a very hot charcoal or gas grill. Turn after about 20 to 30 seconds, then turn frequently as the exterior firms.
- Grill until browned and the center reaches 160°F (71°C), usually 8 to 12 minutes depending on thickness and heat.
- Brush lightly with melted butter and serve immediately with sumac, grilled tomatoes, flatbread, or saffron rice.
What is kabab koobideh?
The name comes from the Persian verb koobidan, meaning to pound. Unlike many kofta-style kebabs, classic koobideh is deliberately simple and usually contains no breadcrumb or egg. Working the meat creates the cohesive texture needed to hold it on a wide flat skewer.
Koobideh is commonly served as chelo kabab with steamed saffron rice, grilled tomatoes, raw onion, herbs, butter, and sumac. It can also be served in flatbread.
Ingredients and substitutions
- Ground beef and lamb: An equal mixture gives beefy flavor and lamb richness. All-beef or all-lamb works if it contains enough fat.
- Onion: Grate it finely and squeeze out the liquid. Excess water is the most common reason the meat slides off the skewer.
- Seasoning: Salt and black pepper are sufficient. Turmeric or bloomed saffron may be added but are optional.
- Butter and sumac: Brush with butter after grilling and add tart sumac at the table.
How to keep koobideh on the skewer
Remove moisture from the onion
Finely grate the onion and squeeze it in a clean towel or cheesecloth. Keep the pulp. It should feel damp rather than wet.
Knead until sticky
Mix the cold meat, onion, salt, and pepper for 5 to 8 minutes. The texture should change from loose ground meat to a smooth mixture that clings to your hand.
Chill before shaping
Cover and refrigerate for about 1 hour. Chilling firms the fat and makes shaping easier.
Use wide skewers and high heat
Press equal portions around wide flat metal skewers with damp hands. Keep the thickness consistent, seal both ends, and begin over very high heat. Turn once after 20 to 30 seconds so both sides start to set, then rotate frequently.
Food safety and doneness
Ground beef and ground lamb should reach 160°F (71°C). Check the thickest section with an instant-read thermometer rather than relying on color. The USDA notes that ground meat can brown before it is safely cooked.
Refrigerate cooked leftovers within 2 hours and use them within 3 to 4 days. Reheat leftovers to 165°F (74°C).
Common problems
- The meat falls off: Squeeze the onion more firmly, knead longer, chill the mixture, use a wide skewer, and start over higher heat.
- The kebab is dry: Use meat with enough fat and avoid overcooking.
- The outside burns early: After both sides set, move the skewers slightly farther from the heat while continuing to rotate.
- The mixture cracks: Shape it to an even thickness and seal the ends securely.
Serving suggestions
Serve with saffron rice, grilled tomatoes, sumac, fresh herbs, raw onion, and lavash. For a Persian mixed grill, add joojeh kabab or kabab barg. For cubed lamb skewers, try Kabab Chenjeh.
Frequently asked questions
Can I make koobideh without skewers?
Yes. Shape long, thin kebabs on a foil-lined tray and cook under a hot broiler, turning carefully. The charcoal flavor will be lighter, but the same moisture and temperature rules apply.
Can I prepare the mixture ahead?
Yes. Mix and refrigerate it for up to 24 hours in a covered container. Shape it while cold.
Why is there no egg or breadcrumb?
Properly kneaded meat and well-drained onion provide enough binding. Egg and breadcrumb are optional adaptations rather than requirements for this version.
Printable recipe
Kabab Koobideh Recipe (Persian Ground Beef Kebab)
Course: Main courseCuisine: PersianDifficulty: Medium7 skewers
servings1
hour30
minutes15
minutes105
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hour45
minutesJuicy Persian ground beef and lamb kebabs with grated onion, grilled over high heat and served with sumac, tomatoes, bread, or saffron rice.
Ingredients
500 g (1.1 lb) ground beef, preferably 80/20
500 g (1.1 lb) ground lamb, preferably 80/20
200 g yellow onion, finely grated and firmly squeezed dry
2 tsp fine salt
1 tsp black pepper
2 tbsp melted butter
Sumac, grilled tomatoes, and bread or rice, for serving
Instructions
- Squeeze the finely grated onion until very little liquid remains.
- Knead the cold meat, onion, salt, and pepper for 5 to 8 minutes until sticky.
- Cover and refrigerate for 1 hour.
- Press equal portions evenly around wide flat skewers.
- Start over very high heat, turn after 20 to 30 seconds, then rotate frequently.
- Cook until browned and the center reaches 160°F (71°C).
- Brush with butter and serve immediately.
Recipe Video
Notes
- Use an instant-read thermometer to confirm safe doneness.
Sources
Recipe video