Kabob Koobideh Recipe
User Reviews
5
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
643 kcal
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Course
Main Course
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Cuisine
Persian
Kabob Koobideh Recipe
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Kabob Koobideh is a traditional Persian dish featuring a blend of ground lamb and beef combined with grated onion and spices, shaped onto skewers and grilled. The meat mixture is kneaded to a sticky consistency, which helps it adhere to the skewers during cooking. Saffron adds aroma and color, and serving with lavash bread, Persian rice, and fresh herbs completes this classic meal experience.
Description
The Kabob Koobideh recipe involves mixing ground lamb and beef with finely grated onion, salt, black pepper, and soaked saffron until the texture is sticky and paste-like. After resting in the refrigerator, the mixture is shaped by hand onto wide skewers, forming elongated oval kabobs. Indentations are pressed into the meat to help it cling during grilling. Throughout cooking, frequent flipping ensures even doneness without meat falling off. The kabobs develop a slightly charred exterior while remaining juicy inside. Traditionally, they are served alongside lavash bread, Persian rice, and an assortment of fresh herbs known as Sabzi khordan, creating a balanced and hearty meal.
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Ingredients
- 1/2 tsp saffron ground
- 1 1/2 lb lamb ground
- 1 1/2 lb ground beef 80% lean
- 3/4 lb white onion Weigh after grating and squeezing out the excess liquid
- 1 tbsp kosher salt
- 1 tsp black pepper
- 6 Roma tomato
To serve
- lavash bread
- Persian rice
- Sabzi khordan
Instructions
- Sprinkle the ground saffron on 3 cubes and ice and leave it to melt at room temperature. This will be your bloomed saffron.
- In a large bowl, mix the lamb, beef and grated onion using your hands until all is very well combined. This would take about 15 minutes.
- Add in the salt, pepper and bloomed saffron, then knead again for at least 10 more minutes until the mixture is sticky with a paste-like consistency and very well combined. Cover and refrigerate for one hour.
- Once you're ready to grill, take the mixture out of the fridge and have a bowl of warm water close to you.
- Grab a fistful of the mixture and form it into an oval shaped ball and press it onto a 1-inch wide skewer. Wet your hands again and spread the meat on the skewers using your fingers until you have a 6 inch long kebab with about ¼ to ½ inch thickness on each side.
- Using your thumb and index finger, make indentations from top to bottom to ensure the meat is sticking to the skewer. Using your index and middle finger, remove a small piece of each end of the meat on the skewer to make sure it’s fully stuck to the skewer. Repeat with the remaining meat and skewers. Place all the prepared skewers on a rimmed baking sheet so the meat doesn’t touch the sheet. Thread the tomatoes on a skewer as well.
- This kabob is best on charcoal grill (mangal) where the skewers are set above the burning charcoal to cook with the heat. The kabobs should not touch the grates so if you cannot remove the grill grates, place two flat-sided metal pipes or a few bricks parallel to each other either side of the grill to have the skewers elevated.
- Preheat the grill. If using charcoal, make sure they're not smoking and are uniformly glowing, they should be partially covered with ashes. Your grill should be very hot for you to start grilling the kabobs.
- Have a pot and a lid and some lavash at hand. Once the grill is hot, place the skewers on the grill and constantly flip to make sure the meat doesn’t fall off. It takes about 3 to 4 minutes for each koobideh to be ready. The tomato will take about 10 to 15 minutes.
- Using a piece of lavash, loosen both ends of the kabab on the skewer and slide it into the pot. Cover with the lid so it doesn’t get cold while you’re grilling the rest.
- Serve kabob koobideh with rice, grilled tomatoes and herbs.
Notes
- Use ground beef with at least 80% lean content to ensure the meat mixture is sticky enough for shaping.
- Brush the kabobs with melted butter and saffron before removing from the grill to enhance flavor and moisture.
- Flip and rotate kabobs frequently during grilling to cook evenly and prevent meat from falling off.
- Watch detailed tutorials on forming and grilling Kabob Koobideh for technique clarity.
Nutrition Information
Show Details
Calories
643kcal
(32%)
Carbohydrates
8g
(3%)
Protein
39g
(78%)
Fat
49g
(75%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
163mg
(54%)
Sodium
1311mg
(55%)
Potassium
792mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
519IU
(10%)
Vitamin C
13mg
(14%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 49g | 75% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 1311mg | 55% |
| Potassium | 792mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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