Authentic Persian Koobideh Kebab: Easy Homemade Recipe

Name: Authentic Persian Koobideh Kebab: Easy Homemade Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Persian
Ingredients: 500 grams Ground Beef and Lamb Mix (A 50/50 mix is traditional, or 80/20 beef to lamb.); 1 large Onion (Finely grated and squeezed of excess liquid.); 1 teaspoon Salt (Adjust to taste.); 1/2 teaspoon Black Pepper (Freshly ground is best.); 1/4 teaspoon Turmeric (Optional, for color and subtle flavor.); Pinch Saffron (bloomed) (Steeped in 2 tablespoons hot water.); To taste Sumac (For serving.)

Learn how to make delicious and authentic Persian Koobideh Kebab at home. This traditional Iranian dish features perfectly seasoned ground meat grilled to perfection, ideal for family meals or entertaining guests. Follow these steps for a juicy and flavorful kebab.

#Koobideh

#Kebab

#Iranian Food

#Persian Food

#Grill Recipe

#Meat Dish

#Middle Eastern

Prepared Koobideh mixture before shaping

Recipe Information

25m

Prep Time

15m

Cook Time

40m

Total Time

Servings

Medium

Persian

English

Nutrition (per serving)

420

Calories

35g

Protein

Carbs

28g

Fat

Koobideh kebab being shaped on a skewer

Ingredients

Ground Beef and Lamb Mix
(A 50/50 mix is traditional, or 80/20 beef to lamb.)
500 grams
Onion
(Finely grated and squeezed of excess liquid.)
1 large

Salt
(Adjust to taste.)
1 teaspoon
Black Pepper
(Freshly ground is best.)
1 teaspoon
Turmeric
(Optional, for color and subtle flavor.)
1 teaspoon
Saffron (bloomed)
(Steeped in 2 tablespoons hot water.)
Pinch
Sumac
(For serving.)
To taste

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Koobideh kebabs grilling on charcoal

Instructions

0/5 completed

1
Prepare the meat mixture: In a large bowl, combine the ground beef and lamb, grated onion (ensure all excess liquid is squeezed out), salt, black pepper, and turmeric (if using). Mix thoroughly by hand for at least 5-7 minutes until the mixture becomes very cohesive and sticky.
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7m
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Prepare the meat mixture: In a large bowl, combine the ground beef and lamb, grated onion (ensure all excess liquid is squeezed out), salt, black pepper, and turmeric (if using). Mix thoroughly by hand for at least 5-7 minutes until the mixture becomes very cohesive and sticky.
7m
Squeezing out onion liquid prevents the kebabs from falling apart. Mixing well is key for texture.
2
Rest the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
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30m
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Rest the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
30m
This step is crucial for successful shaping and flavor development.

3
Shape the kebabs: Moisten your hands with a little bloomed saffron water. Take a portion of the meat mixture (about 80-100g) and firmly press it onto a wide, flat metal skewer. Spread the meat evenly along the skewer, creating small indentations with your fingers. This helps with even cooking.
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15m
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Shape the kebabs: Moisten your hands with a little bloomed saffron water. Take a portion of the meat mixture (about 80-100g) and firmly press it onto a wide, flat metal skewer. Spread the meat evenly along the skewer, creating small indentations with your fingers. This helps with even cooking.
15m
Keep hands moist to prevent sticking. Ensure the meat is firmly attached to the skewer.
4
Grill the kebabs: Preheat your grill to medium-high heat. Place the skewers on the grill and cook, turning frequently, for about 10-15 minutes, or until the kebabs are cooked through, juicy, and have a nice char on the outside. Baste with any remaining saffron water during grilling for extra flavor and color.
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15m
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Grill the kebabs: Preheat your grill to medium-high heat. Place the skewers on the grill and cook, turning frequently, for about 10-15 minutes, or until the kebabs are cooked through, juicy, and have a nice char on the outside. Baste with any remaining saffron water during grilling for extra flavor and color.
15m
Do not overcook to keep the kebabs juicy. Turning frequently prevents burning.
5
Serve: Carefully remove the kebabs from the skewers. Serve hot with Persian rice (chelow), grilled tomatoes, fresh herbs, and a sprinkle of sumac.
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5m
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Serve: Carefully remove the kebabs from the skewers. Serve hot with Persian rice (chelow), grilled tomatoes, fresh herbs, and a sprinkle of sumac.
5m
Koobideh is best served immediately for optimal flavor and texture.