📝 About This Recipe
Kebab Koobideh is the crown jewel of Persian street food and family gatherings, celebrated for its incredible juiciness and melt-in-your-mouth texture. This recipe utilizes a traditional blend of ground beef and lamb, flavored with the golden essence of saffron and the sweetness of grated onions. Achieving the perfect Koobideh is an art form that balances fat content with technique, resulting in a smoky, savory masterpiece that is quintessentially Iranian.
🥗 Ingredients
The Meat Base
- 1 lb Ground Beef (80/20 lean-to-fat ratio, ground twice for a fine texture)
- 1 lb Ground Lamb Shoulder (high fat content is essential for moisture)
- 2 large Yellow Onions (grated and squeezed dry)
Seasonings & Aromatics
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron Thread (bloomed in 1 tbsp hot water)
- 1 tablespoon Sumac (for tanginess)
- 1/4 teaspoon Baking Soda (optional, helps the meat bind and stay tender)
For Grilling & Garnish
- 4-6 pieces Roma Tomatoes (kept whole for skewering)
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 1/2 cup Fresh Parsley (roughly chopped)
- 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 strainer or cheesecloth and squeeze vigorously to remove as much liquid as possible. Reserve the onion juice in a separate bowl.
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2
In a large chilled mixing bowl, combine the twice-ground beef and lamb. It is vital that the meat is cold to prevent the fat from melting during the mixing process.
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3
Add the squeezed onion pulp, salt, black pepper, turmeric, sumac, baking soda, and the bloomed saffron water to the meat mixture.
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4
Knead the meat mixture by hand for at least 10-15 minutes. You are looking for a 'pasty' consistency where the meat becomes sticky and pale; this ensures it stays on the skewer.
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5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Cold meat adheres better to the metal skewers.
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6
When ready to grill, prepare a charcoal grill with a hot bed of coals. If using flat metal Koobideh skewers, do not grease them.
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7
Divide the meat into equal-sized balls, roughly the size of a large orange (about 150g each).
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8
Dip your hand in the reserved onion juice. Take a meat ball and mold it around the wide flat skewer, starting from the top and working your way down.
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9
Use your thumb and forefinger to 'pinch' the meat every inch or so, creating the characteristic rhythmic indentations of a classic Koobideh.
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10
Place the skewers over the hot coals. Let them sear for 30-60 seconds, then immediately flip. This initial quick flip prevents the meat from falling off the skewer.
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11
Continue grilling for about 3-4 minutes per side, flipping frequently, until the meat is browned and cooked through but still juicy.
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12
Grill the whole tomatoes on separate skewers until the skins are charred and the insides are soft.
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13
Just before removing from the heat, brush the kababs with melted butter mixed with a pinch of saffron for an extra glossy finish.
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14
Slide the meat off the skewers using a piece of flatbread (Sangak or Lavash) to catch the juices. Serve immediately.
💡 Chef's Tips
The most common mistake is having too much moisture; ensure the onion pulp is bone-dry before adding to the meat. Always use meat with at least 20% fat; lean meat will result in a dry, rubbery kabab that falls off the skewer. Kneading is non-negotiable—you are developing the proteins (myosin) to create a cohesive 'dough' texture. If you are a beginner, use wide, flat stainless steel skewers; thin round skewers will cause the meat to rotate and fall into the fire. Keep a bowl of water or onion juice nearby to wet your hands frequently while molding the meat to prevent sticking.
🍽️ Serving Suggestions
Serve over a bed of Chelow (steamed Persian saffron rice) with a knob of butter on top. Accompany with 'Sabzi Khordan'—a platter of fresh mint, basil, tarragon, radishes, and scallions. Provide a small bowl of extra sumac for guests to sprinkle over their meat for added acidity. Pair with 'Maast-o-Khiar', a refreshing Persian yogurt and cucumber dip with dried rose petals. Serve with a tall glass of 'Doogh', a chilled savory yogurt drink carbonated with dried mint.