📝 About This Recipe
Kabab Koobideh is the soul of Iranian street food, a succulent minced meat skewer known for its incredible tenderness and deep, smoky aroma. Crafted from a precise blend of ground lamb and beef, this kebab relies on the natural sweetness of grated onions and the luxury of blooming saffron. When grilled over hot coals, the result is a melt-in-your-mouth texture that has made it a legendary staple from the bustling bazaars of Tehran to the dinner tables of the diaspora.
🥗 Ingredients
The Meat Base
- 1 lb Ground Lamb Shoulder (high fat content is essential, approx 20-25% fat)
- 1 lb Ground Beef Flank or Chuck (finely ground twice for a smooth texture)
- 2 large Yellow Onions (grated and thoroughly drained of all juice)
Seasonings and Aromatics
- 1/2 teaspoon Saffron Threads (ground and bloomed in 1 tbsp hot water)
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Turmeric Powder (for a golden hue)
- 1 tablespoon Sumac (extra for garnish)
For Grilling and Garnish
- 4-6 pieces Roma Tomatoes (kept whole for skewering)
- 3 tablespoons Unsalted Butter (melted and mixed with a pinch of saffron for basting)
- 4 sheets Lavash or Sangak Bread (to catch the juices)
- 1 bunch Fresh Parsley and Basil (for serving)
- 1 small Red Onion (thinly sliced into half moons)
👨🍳 Instructions
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1
Grate the yellow onions using the fine side of a box grater. Place the pulp into a fine-mesh sieve or cheesecloth and squeeze forcefully to remove every drop of onion juice. Discard the juice and keep the dry pulp; this is the secret to preventing the meat from falling off the skewer.
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2
In a large chilled mixing bowl, combine the ground lamb and ground beef. It is vital that the meat is cold to maintain the fat structure.
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3
Add the dry onion pulp, salt, black pepper, turmeric, and half of the bloomed saffron liquid to the meat mixture.
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4
Knead the meat mixture vigorously by hand for at least 10-15 minutes. You are looking for a 'pasty' consistency where the meat becomes light in color and develops a sticky, fibrous texture.
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5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to meld and the proteins to set.
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6
Prepare your charcoal grill. You want a high, even heat with no active flames. If using a gas grill, set it to high and use a kebab rack to elevate the skewers.
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7
Divide the meat into 8-10 equal balls (roughly the size of an orange). Keep a bowl of lukewarm water nearby to dampen your hands.
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8
Take a wide, flat metal skewer (essential for Koobideh) and thread a meat ball onto it. Use your thumb and forefinger to spread the meat evenly down the skewer, leaving 2 inches at the top and bottom.
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9
Once the meat is spread, use your fingers to create 'indentations' or ridges along the length of the kebab. This increases surface area for charring and looks traditional.
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10
Place the skewers over the hot coals. Let them sear for 30-45 seconds, then immediately flip. Continue flipping every minute to ensure even cooking and to prevent the meat from sagging.
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11
While the meat cooks, skewer the whole tomatoes and grill them until the skins are charred and bursting.
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12
During the last 2 minutes of grilling, brush the kebabs with the saffron-butter mixture for a glossy, aromatic finish.
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13
Slide the kebabs off the skewers using a piece of flatbread to grip them, which will soak up all the delicious juices. Serve immediately.
💡 Chef's Tips
The most common mistake is having too much moisture in the onions; squeeze them until they are bone dry. Kneading is not optional; the meat must become 'sticky' to the touch so it clings to the skewer. Always use wide, flat stainless steel skewers; round skewers will cause the meat to spin and fall into the fire. If your meat is falling off, add 1/2 teaspoon of baking soda to the mix to help the proteins bind, though authentic recipes rely on kneading. Ensure your grill is very hot before starting; the initial sear is what 'locks' the meat onto the metal.
🍽️ Serving Suggestions
Serve over a bed of fluffy Chelow (Basmati rice with a saffron crust) with a knob of butter on top. Accompany with 'Sabzi Khordan'—a platter of fresh mint, tarragon, radishes, and green onions. Provide a small bowl of extra sumac for guests to sprinkle over their meat for a tart, citrusy kick. Pair with 'Doogh', a traditional chilled yogurt drink mixed with dried mint and carbonated water. Include grilled tomatoes and charred serrano peppers on the side for a complete street food experience.