Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks scattered in any given recreation park. You can also find this kabob by following your nose in search of the source of the most heavenly aroma that fills the street or the indoor bazaar.
The aroma will lead you to a vendor, or as we call “Kabobi” (the Kabob Guy) with very modest equipment that sometimes can be as simple as a small charcoal grill and a bowl of ground lamb mixed with chopped onions and spices.
He will also have plenty of lavash or Sangak (thin Persian breads) on the side to make a quick wrap with the kabob right off the grill and maybe a grilled tomato with a slice of raw onion. Believe it or not the Kabob Koobideh grilled in these tiny little grills on the street corner smells more mouthwatering than any kabob served in fancy restaurants. No matter how sophisticated a restaurant menu, good Kabob Koobideh is as popular as any kabob offered on the menu and it is usually served with Persian Steamed Rice. In some restaurants this kabob is served side by side with a skewer of Kabob Barg (filet mignon kabob) and the dish is called Kabob Soltani, meaning fit for a soltan!
In our house Kabob Koobideh is served with Persian Steamed Rice and Sangak. A piece of Sangak is used to pull the kabob off the skewer and then divided among guests to enjoy. Hot kabob juices make the Sangak quite a desirable delicacy!
My Kabobi guy is my husband who has perfected his kabobs and this is his delicious recipe and technique. The technique to making kabobs is just as important as the recipe, if not more. No matter how great a recipe if the technique is not done correctly the outcome is going to be disappointing to say the least! I will be explaining his technique step by step, but I also want to mention one simple but important device that he uses when he grills kabobs. He places two hollow square metal pipes, purchased from hardware store, across the top and bottom of the grates so the meat grills without direct contact with the hot surface.
Finely chop the onion in the food processor. Transfer to a sieve and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground meats
For best results make this kabob with fresh ground beef and lamb, not previously frozen, in room temperature. Mix the meat and onion pulp with the rest of the ingredients and knead with your fingers
After kneading the mixture for a few minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a ball with the mixture and place a 1-inch wide metal skewer on it, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer. Leave a few inches from the tip and handle section of the skewer clear for grilling. The thickness of the meat mixture should be about 1/2 inch all around the skewer.
Press the meat between your thumb and index finger to make several indentations about 1 inch apart. Arrange the prepared Kabobs on a shallow tray with raised sides or a baking dish, so the meat does not touch the surface of the pan.
Narrow skewers work better than wide ones for the vegetables. The vegetables take longer to get ready, so if there is enough room on the grill start with the vegetables and halfway through grilling add the kabob skewers. If the space is limited, grill the vegetables first and keep them warm until Kabobs are done. The kabobs are going to take only minutes to grill. Arrange the kabobs on the grill (over the two previously mentioned metal pipes) and then right away start turning them in the order that they were placed; meaning, start turning the first skewer that was placed on the hot grill and continue with the rest of the skewers. The reason for this is that if one side of the kabob cooks through when you try to turn it, the uncooked part is going to fall off. Once the kabobs are grilled on both sides, you can turn them again until they are grilled to your taste.
Traditionally Kabob Koobideh is served with hot Persian Steamed Rice tossed with cubes of butter (room temperature) and sprinkled with Sumac. The drink of choice is usually Doogh (Persian Yogurt Drink) sprinkled with dried Persian Kakooti (an herb with a taste similar to Greek oregano or thyme that grows wild in the foothills of some areas of Iran). Persians love their Chelokabob (Rice and Kabob) with slices of raw onions (red or white) and fresh herbs (Sabzi Khordan). The golden beauties on the top right corner are pieces of TahDig which is the beloved crispy Lavash bread toasted in the bottom of the pot of Persian Rice.
You will need:
charcoal grill prepared with hot coals or a gas grill preheated to high
Ten 1-inch wide stainless steel skewers (available in most Persian or Middle Eastern markets)
Narrow skewers or metal grilling basket for grilling the vegetables
- 1 ½ pounds ground beef (80-85% lean)
- 1 pound ground lamb (80-85% lean)
- 1 ½ medium yellow onions, quartered
- 3 garlic cloves, peeled and minced
- 1 egg
- 1 tsp salt
- 1 tsp sumac (An spice sold at the Middle Eastern markets)
- ½ tsp ground black pepper
- ½ tsp turmeric powder
- ¼ cup butter, melted (for brushing over the kabobs after grilling)
- FOR THE GRILLED VEGETABLES
- 4 ripe but firm Roma tomatoes
- 1 large green bell pepper, stem removed, deseeded and quartered
- Olive oil to brush the vegetables with before grilling
- You will need ten 1-inch metal skewers.
- For best results the meat should be fresh (not previously frozen) and at room temperature.
- Finely chop the onion pieces in a food processor until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice.
- Add the remaining onion pulp to a medium bowl.
- Add the ground beef and lamb, minced garlic, salt, spices and egg to the bowl. Knead all of the ingredients for several minutes until the mixture is paste like and sticks together without falling apart.
- Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when you are making the kabobs.
- Divide the meat into 10 equal balls.
- Get one of the balls of meat in the palm of your hand, place the skewer on top of it and squeeze the meat around the skewer. Once you make sure that meat is not going to fall off, start squeezing it from top to bottom and cover the middle section of the skewer. Leave the top and bottom of the skewer clear. Wet your fingers with the tap water and keep squeezing and spreading the meat evenly around the skewer. The meat should be about ½ inch thick all around the skewer.
- Set the skewer gently on a shallow baking sheet with sides, so the meat does not touch the floor of the baking sheet. Continue making the rest of the kabobs. At this point the uncooked kabobs can sit over the counter while you get the grill ready.
- To Grill Kabob Koobideh: You will need two square metal pipes that you will place parallel to each other on top and bottom of the cooking grate of your grill lengthwise. The top pipe is for placing the tip of the skewers and the bottom one is for the handles. This is so the skewers are raised and the meat does not touch the hot grate, otherwise it will stick and fall right off.
- The coals are ready when they are gray and covered with ash.
- If you’re grilling vegetables it is always better to skewer them separate from the kabobs. I use thinner skewers for the vegetables because if the skewers are too wide the turgid vegetables such as green peppers will tear and fall apart.
- The vegetables take longer to grill than the meat, so if the space is limited, grill the vegetables first and keep them warm under an aluminum foil. If there is enough grilling surface start grilling the veggies first and halfway through grilling, start the kabobs.
- Place as many kabob skewers as you can fit on the grill, leave some space between them. As soon as you are done arranging all the skewers, start turning the first skewer and keep turning the rest in the order that you have placed them on the grill. The reason for this quick turning is to cook both sides of the kabobs for a short time so the meat cooks and firms up all around and does not fall off the skewer. Do not overcook the kabobs because they are thin and tend to dry out. Turn the kabobs again until you get the doneness you desire. The kabobs should have a nice grilled color on the outside and no longer pink inside, but still very juicy.
- When the kabobs are ready, remove them from the heat and into a container lined with a large aluminum foil. Keep the kabobs covered with the foil until ready to serve.
- To serve, use a piece of flat bread (Sangak, soft lavash, or pita bread) larger than the palm of your hand. Start at the end with handle, grab the kabob and slide it off the skewer onto the serving platter. This is the easiest and safest way to pull the kabobs off the skewer. The flavorful kabob juices make the bread so delicious that everyone will want a piece.
- Brush melted butter over the kabobs.
- Enjoy Kabob Koobideh with Persian rice that has been tossed with cubed softened butter and a sprinkle of sumac. Serve it with a side of grilled vegetables, a slice of raw red or white onion and Sabzi Khordan (fresh herbs). The drink of choice is usually Doogh (Persian yogurt drink)
- This kabob is equally delicious served with grilled vegetables over Sangak or Lavash, which are both Persian flat breads.
If your KitchenAid has a meat grinder attachment try making your own ground beef from cross rib roast, chuck roast or any variety of marbleized meat at home.
Doogh (Persian Yogurt Drink) - Mix equal parts water or club soda with yogurt. Add salt and pepper to taste. Sprinkle lightly with dried Persian Kakooti (Dried Greek oregano or dried thyme make a good substitute). Serve in glasses over ice cubes.
Noushe jan! Absolutely wonderful photo tutorial and beautiful presentation! Flavorful seasoning, and perfect for the upcoming long weekend. I make kabab every Sunday, with the hope of mastering putting the kubideh meat on the flat sikh/skewers. Still trying and hoping to excel in spreading it on thinly and evenly dented. 🙂
Thank you Fae! I love kabobs, especially Kabob Koobideh! The kabobis in Iran made it look so simple 🙂 but you are right there are many little details to work on but it is all worth it at the end!
Hi Homa
I am really looking forward to making this receipe, unfortunately you don’t say what spices should be mixed into the ground meat.
Hi Mireille, So glad you’re going to make this recipe; the spices are listed under the ingredients on the printable recipe. Let me know if you have any questions. Happy grilling!
Merci, merci!!!
My brother doesn’t use a Sikh, he put the meat into a thin plastic bag and with a rolling pin, flattens it thin. Once all flatten to about 1/2inch or less thickness, he cuts it up length ways like a kebab, removes the plastic. Then places it in a wire grilling basket and cooks it on the BBQ. So much easier than with a skewer and then easier to clean ?
Thank you Kiana for sharing your brother’s grilling basket technique for kabobs.
These kabobs looks so wonderful. I’ve always wanted to try to make these at home! What a wonderful tutorial. Thank you!
Dearest Deana, thank you very much for your kind words. I hope your try my recipe and technique with wonderful results. I would love to know how they turn out for you!
My favorite kabab ever :)) aah, now I know what make your kabab so perfectly shinny and looks so tempting – B U T T E R !! yaaay… thank you for sharing tips Homa jon ..
Dear Fitri thank you for the comment and you’re welcome! Yes, a light brush of melted butter after grilling makes the kabobs glisten and taste amazing. Glad to hear this is your favorite Kabob.
Looks yummy! I miss this kind of food. There is a Persian restaurant in Victoria that I have yet to try.
Dear Shireen, I’m glad you have found a Persian restaurant in Victoria. I hope the food is good and authentic. I also hope you try this recipe and share your experience with me:)
Hi homa, what a delicious looking recipe! My husband is persian, and really wants me to learn how to make persian cuisine. I was wondering could this be made ahead of time? I would like to make the kabobs on the skewer and then place them in the fridge until I am ready to grill them maybe 4-5 hours later. Is that ok? Or does it need to be grilled immediately after forming the meat on the skewer. Also I do not have sumac. I have been hearing that lemon juice would be a great substitute..do you agree? Thank you so much for this yummy recipe.
Hello dear Tiffany,
I have found that the meat sticks to the skewer better when it is at room temperature. If you need to skewer the meat ahead of time and refrigerate it, I would suggest to bring it back to room temperature for half an hour and reshape the meat on the skewer by pressing it back on the skewer before grilling. I have never tried this before and I hope it works for you. As for substituting lemon juice for sumac, you may try using 1/2 tsp of lemon juice in the meat mixture. I hope these suggestions work for you. Thank you so much for your kind words.
Hi Homa! I was searching for a koobideh recipe and came across your site and got so excited but unfortunately I can’t seem to find ground lamb in the bay area, would you know where can I purchase ground lamb? By the way, I love your blog, love the step by step instructions and the mouth-watering photos. I made the cutlet a few days ago with Persian rice and it was a hit with my family. Thank you for sharing your recipes.
Hi Janice, I’m so glad to hear that you’re trying my recipes and finding the illustrated instructions helpful. I am not familiar with the Bay area but I believe you will be able to find lamb meat in most Middle Eastern markets who sell Halal meat. You might also try finding lamb online. If you’re unable to find it though, all beef kabobs are delicious too. Good luck and happy grilling. Have a great weekend!
I am sure some of the specialty markets around here do carry ground lamb. But if you plan on cooking with ground meats more regularly, I’d recommend buying a meat grinder. This way, you have more control over the quality of meat that goes into your ground meat. And then you can just buy a leg of lamb from Costco and grind it yourself.
What do you mean you can’t find ground lamb in the Bay Area. I’m from the Bay and every grocery store carries it (Safeway, Lucky, Albertsons, etc., etc.). Every grocery store in the Bay has it. Next time, just ask your local butcher. I promise you every grocery store in the Bay carries it. The Bay is the most cultural diverse area on the planet. That’s if we are talking about the SF Bay.
Thank you for this recipe. I made this but with Turkey. It was the most flavorful ground turkey I’ve ever tasted. The spices ingredients were so on point!
Dear AK, thank you very much for your comment. I am happy to hear that ground turkey works well with this recipe, I should try that sometime. I have been using ground turkey (instead of ground beef) in my Kotlet recipe for a long time and absolutely love it!
Dear Homa
Thanks for this lovely recipe I have never tried Persian food before. My ancestors came from Persia in the 10 century to India. I don’t think Parsee food is anything like Persian food. I have tried to successfully cook Persian rice and my version of byriani.
I live in NJ and I purchased some skewers on Amazon. However they are only half inch thick. Anyway I am going to try your kebabs soon because I now need to go get the square metal rods to finish my kebabs.
Is there a basic Persian cookbook I can buy in English to try to practice the cooking of my ancestors? Also what are the basic herbs and spices you must have in the kitchen to cook Persian food.
Dear Farida, welcome to my blog and hope you will enjoy your kabobs.
Here is a link to Persian spices: https://persianmama.com/all-about-spices-2/
You will find a lot of helpful basic Persian cooking instructions here: https://persianmama.com/how-to/
I have tried to make all of my Persian recipes very clear with tutorials, so please check out the “Recipes” on the blog and see if there is anything that interests you.
I don’t have a specific basic Persian cookbook in mind but I have seen this book by Najmieh Batmanglij at Persian markets: http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X
I don’t own this book myself so I really don’t know about the type of recipes that she has included in her book.
Good luck and let me know if there is anything else that I could help you with.
Hi Homa,
It’d be great to have a downloadable (pdf) version of your recipes and cooking tips. Just a basic capture of what you have on the site in pdf format but put together in one file for easy download and searching. Your recipes look so delicious and when I retire I plan to do a lot more cooking so It’d be great to have them for use much later.
-Garth
Hello Garth, thank you for your interest in my recipes and blog! We will definitely check into it and get this going for your and others who are interested. Hopefully it will be done by the time you retire 😉
Homa khanoom, my late mother gave me that book as a gift in 1999. It doesn’t come close to your site in terms of useful recipes with good instruction, professionally written style and wonderfully helpful pictures. Please consider doing a cookbook!!
Dear Brisa, it is wonderful to hear that you’re finding my recipes useful. Thank you for your kind and encouraging words; I would love to publish my recipe collection in the form of a cookbook one of these days 😉
Thank you.. My husband loves this kabobs so wanted to try and suprise him by making it at home. Do you think I can make them in the oven instead of the grill?
Hi Mak, that will be an awesome surprise and I think he will love them! Yes it is possible to make these kabobs in the oven. If you decide to use skewers they need to be all metal, otherwise make the kabobs into long rolls and then press lightly with fingertips before placing them on a broiler rack sitting on a pan to catch the juices. Place the oven rack at the second highest setting from the top and broil the kabobs until nicely browned on one side (about 7-8 minutes), then take the broiler rack and pan out and turn them and broil the other side for 7-8 minutes. Good luck and enjoy your kabobs 🙂
Homa,
I made these last night for friends. Not only was it a great recipe but the serving of the food in this way is something special. Friends sitting waiting patiently while you put down the entire meal on one tray and everyone digs in. Thanks so much for your beautiful website and recipes.
Hello Donald, it is wonderful to hear about your successful and enjoyable kabob party! I’m so glad my recipe was a part of your get together. I really appreciate your nice comment, have a great weekend!
Excellent meal. This meal was easy to make. Best of all everyone in my family loved the kabob. My family said this was the best kobedeh kabob receipe I made.
Dear Angila, thank you so much for your comment, and it is really nice to hear that your family thinks it is the best kabob recipe!!
Homa,
Thanks for the recipe, will have to definitely try it. One quick question, how long do you approximately grill them on the grill for? Don’t want them to overcook.
Thanks
Hello Shahin, you’re welcome! The length of time on the grill is really variable and will depend on your grill, the distance of the kabobs from the coals, and how hot the coals are, but it takes approximately between 10 to 15 minutes from the time that you place the kabob on the grill. The first indication is the nice grilled color on both side. I usually have a fork by the grill and check a little piece. It should not be pink inside, but still very juicy. Happy kabobing and nooshe jan in advance 🙂
Hello Homa,
I’m looking forward to doing a test run at home (got my skewers from our local Persian grocery store) before doing a Persian themed camp dinner for our summer getaway in California. I plan on serving this with Basmati saffron rice, salad Oliveh or Shiraz, hummus/lavash and maybe a Persian dessert (but haven’t decided yet?) any suggestions? 🙂 btw, I saw on other blogs that they used yogurt to help “glue” the ground beef to skewers. Have you heard of this trick? and how do you describe the flavor of sumac? Thanks for your time!
Hi Shar, a Persian themed camp dinner sounds terrific, and I love your selection. For dessert, I would recommend a Baghlava Cake (link here: https://persianmama.com/baklava-cake/) which can easily be made at home and then taken along on your trip!
I am not a big fan of using yogurt for any kind of kabobs, whether as marinade or as a binding agent. This recipe has been tested many times and the result has always been wonderful. The important points are the temperature of the meat, the paste-like consistency of the mixture before pressing it around the skewer, and turning the kabobs diligently at the beginning of grilling . Good luck with your test run and have a wonderful getaway. Please keep in touch and let me know how the recipe works for you!!
Shar, sumac has an amazing sour taste, not quite as sour as dried limes or dried sour grapes (don’t know if you have tried any of these spices). For someone who has never had sumac I would describe it as that sourness when you first put a sour patch candy in your mouth, but without the sweetness 😉
How funny as I was thinking of baklava in the back of my mind. I’ve made before for our holidays and was a hit. The fact that I can make before hand is one less stress 🙂
One of my favorite rice dish is polo zereshk. Are the barberries similar to sumac flavor? Is the red dry flaky condiment on my local Persian restaurant sumac? I see it but embarrassed to ask. In my test run I’ll do without yogurt. Also I’ve seen some chefs slap ground meat as they are mixing, is that step necessary to make it stick better on skewer? Does culture have a cold honey-ish tea (non dairy) beverage for hot summer nights?
Hi Shar, I’m glad we’re thinking of the same dessert 🙂 You’re going to love the Baghlava Cake. No, Barberries don’t taste like sumac, they have a tangy flavor and if you can find unsweetened dried cranberries they would make a great substitute for Zereshk! Yes, more than likely the red stuff in the shaker with large holes is sumac! There is nothing wrong with asking questions in ethnic or other restaurants. For the summertime drink, I suggest Ginger Water (https://persianmama.com/ginger-water/) you have the control on how much syrup you mix with the water so you can make it as sweet or as lemony as you want.
Just a quick note…I looked at the baklava cake recipe and it’s very similar to baklava (phyllo dough) so I know family will love the flavor. The fact that it’s made like a (dough) cake looks easy as layering phyllo sheets. Can’t wait to try 🙂
Hi again, I noticed you had a meat spice blend “advieh”. On your sight, Will that work as a seasonings on (beef oNly) kabob koobideh? I have all spices too 🙂 also, I usually buy all my spices from a local spice house. As I’m not exotic spice savvy, can you advise me on which saffron to buy from them, as well as they have one sumac (and other blends) if that’s ok to purchase @ penzeys.com. Thanks again
Hi Shar, the meat spice blend is more suitable for stews, Kotlet and some other dishes but I have never used it in Kabob koobideh. I get my saffron and sumac from Iran whenever I visit, so I’m not familiar with the quality of the spices that are sold anywhere else. I believe some Persian saffron is sold online; I like SaharKhiz and Bahraman, which are the brand names for top quality Sargol Saffron that I buy from Iran. When buying sumac, I’d look for reddish maroon color (not brown) and the rich delicious sour flavor.
Thanks again for sharing brand names. Your very lucky you get seasonings from Iran 🙂 it makes your dishes more authentic. I do have a Persian grocery store call Rose International market in the San Francisco Bay Area, I’ll see if those brand names and products are there. (That’s where I bought the Persian skewers) Once I gather all items, I’ll do a test run and let you know how everything turns out.
You’re welcome Shar, I hope you find the spices that You’re looking for in your Persian market! Yes, by all means, go ahead and add the advieh to your khoresh bademjoon at the same time that you’re cooking the meat at the beginning. I’m looking forward to your kabob story 🙂
Can I use “advieh” in making Khoreshte Bademjan?
Hello Homa, I hope you are well.
I married my Persian sweetheart. One day we were going on a picnic and it was decided we would bring the kabob. Everyone was bringing something – for about 10 or so people. I was so excited! So I mixed it all up and took it to the park, placed it on the skewers – well it fell of the skewers because I had bought the leanest meat I could find. I had no idea it had to have fat! We will be married 42 years on Sept. 1.
Joan, how sweet of you to share your story, and welcome to the famous kabobi club 😉 I bet you can’t find a true Persian who hasn’t had her/his kabob koobideh fall off the skewer at least a few times; that is just part of the initiation my dear!! What a love story, congratulations and may you celebrate many, many anniversaries together. Thank you so much for your lovely comment! Please share your experience if you try my kabob recipe!
Hi Homa,
I wanted to thank you for the most important kabob hack I’ve ever found. I’ve been on kind of a Persian cooking kick for about three months but my koobideh efforts had been failing miserably and completely. Every time I made a koobideh-style kabob, they would cook well for a few minutes and then fall apart and crash onto the grill grates. After serving people snarled-up blackened chunks of dry grate-seared koobideh 3 or 4 times, I gave up on this dish. Well, it turns out all I needed to do was rotate them frequently over the first few minutes, and voila, perfect koobideh without any grate burns! No one else mentions that highly necessary step in the recipes!! Problem solved. These kabobs came out great for me. I doubled the garlic and added a tsp of paprika, just personal preference. I also used Vidalia because I had no yellow onions on hand. Came out juicy and delicious! Although next time I will round up a few yellow onions, because I think they are the right kind of onion for this dish and the vidalias are a bit sweet – my wife likes them so that’s what is usually laying around. Thanks a lot. I will definitely try out some of your other recipes next. Larry.
Dear Larry, I really enjoyed reading your comment! I love kabob koobideh very much and it pleases me beyond words that you have been able to use my recipe to recreate the kind of kabob that you are happy to share with your family and friends! I agree, I like yellow onions the best in my cooking. I’m looking forward to reading your comments when you try more of my recipe. Happy cooking 🙂
Hi Homa, I’m thinking of trying this July 4 weekend. I bought my sumac (and even saffron for my rice) but if I come across my meats to be to wet or dry? What can I do to save the meat for skewers. I know I can make patties and make koobideh “burgers” but want to do kebabs primarily. Help with your wonderful advise.
Dear Shar, would you please elaborate “but if I come across my meats to be to wet or dry? What can I do to save the meat for skewers.”
Hello Homa,
I am a Mexican/American who enjoys your cuisine. I wanted to tell you that I tried your recipe and the flavor was exactly as what I’ve had at the restaurants. Thank you so much for sharing. I have yet to master the meat sticking to the skewers though, LOL. Mine fall off so I just made them into small flat meatballs and it was still good. I will work on mastering the technique. I think perhaps the meat is too lean or I’m not putting enough onion. I tend to cook without measuring but I see with this one I will have to follow it exactly as you say. Thank you again!
Diana – La Verne, CA
I live in claremont, ca. Where do you buy your spices. The only place I know is super king .
Hello Diana, thank you for sharing your comment! You’re right, the meat for kabob koobideh needs a good percentage of fat, the right amount of onion pulp (without the juice), and also it needs to be at room temperature when everything is mixed, so you achieve a good paste that will stick to the skewers. The last point is that turning the kabobs rapidly at the onset of grilling helps keep the meat on the skewer. I’m glad you liked the koobideh patties, and I know you will love how juicy the skewered ones will turn out. I would love to read about your future kabob endeavors 😉
Hello! Thank you for your fabulous website. I’m wondering if you can tell me what is a good percentage of fat? The most I’ve been able to find is 20% (but even that is a challenge sometimes). Is there anything you can recommend finding if I can’t get a high enough fat content? Thank you!
Hello Sue, happy to have you here! I typically use 80% lean meat, which is 20% fat; this seems to work fine. If you want more fat content you could try asking your butcher for a fattier meat; occasionally I’ve seen 70% lean meat at some supermarkets.
Hi Homa, sorry I missed your reply. Since then we tried again and it turned out perfect…well almost but it’s a timing technique as meat was dry but we left too long on grill and it rested too long while we enjoyed our hummus and salad Oliveh and salad Shiraz. But most importantly the ground beef stucked to skewers. Hubby said he really mixed extra extra well and occasionally slapped the ground meat on bowl sides. Not sure if it’s a texture difference but we used all ground beef, and look and taste was perfectly good.
Ps as for my wet meat issue, I think I didn’t squeeze onion juice thoroughly. But since that moment, we made a perfect kebab. 🙂
Hello Shar, I’m glad you enjoyed your kabobs; it’s only going to get better with practice!
I made this recipe last night, very tasty. I just wish I could buy sumac in England where I live. I lived in Iran for a year many years ago in the 70s before the revolution. Loved the food and will try more of your recipes.
Dear Redwing, thank you for your comment and I’m happy that you liked the kabob koobideh. I get my sumac from Iran and have never tried the online products; however, I found a link that I hope will help you out: http://www.thespicehouse.com/spices/powdered-sumac
Looking forward to hearing from your when you try my other recipes as well 🙂
Dear Ms. Homa
This is by far the best Persian recipe website I have visited. I am going to use these beautiful recipes. Thank you for taking the time and creating this wonderful site. Sure appreciate it. I am going to make kebab koobideh next week-end. I am married to an American and have 4 kids. They love koobideh and ghormeh sabzi! And my youngest loves noon-va-panir!! Will write back and let you know how the koobideh turns out:)
Dear Farzaneh, welcome to my blog and thank you very much for your kind words. A lot of work goes into Persian cooking and It is a delight to cook for a family who appreciates it! Noon va panir is also one of my favorite foods 🙂 I’m looking forward to reading all about your Koobideh experience!
Thank you sooooo much for such detailed instructions on how to make koobideh! I have not tried the recipe yet since we do not have a grill (stove top and oven only) but I’m excited to find this web page since I was just telling my husband last weekend that I need to learn how to make koobideh after watching our 2-year-old devour kabob after kabob the last time we went to eat at a Persian restaurant. Have you, by chance, experimented with cooking these in an oven or other ways….?
My pleasure dear Natalie! You’re going to love this recipe and I hope so will your precious 2 year old! I would recommend lining a large shallow cookie sheet with aluminum foil, then placing a metal cake rack that would fit inside the cookie sheet. Brush the rack with some oil to prevent sticking. Make the kabob mixture according to the recipe, then shape them into 1/4 inch thick, 2×6 inch patties. Place the oven rack close to the broil element of your oven. Arrange the kabob patties on the cake rack and broil for 5-6 minutes until nicely browned. Use a spatula to turn the kabobs and broil the other side until brown. Please Keep in mind the ground beef safety precautions; the inside temperature of kabobs should be 160 F.
Hi Homa
I love this recipe and have made it several times. My wife loves it so much she gets all excited and sings her “yum yum” song while she eats.
My only comment regards the use of aluminum foil. Aluminum foil (as well as antiperspirants that contain aluminum) has been found to have adverse health effects and may be the cause of dementia and other brain defects. Please be careful using any aluminum to store or cook food. There is a lot of research going on on this topic.
Thanks again for this awesome recipe. I’m going to try to make the flat bread this time.
Dear Kevin; I really loved reading your comment and cracked up at the “yum yum” song; totally delightful 🙂 Thank you so much for sharing the useful information about the aluminum products. Please keep in touch and write to me about the other recipes that you will try.
Thank you so much Homa for the wonderful recipe. I’m from LA, really close by “Tehrangeles” and have been going to Persian restaurants since as long as I can remember as a kid. Anyways, since I’ve moved away and there’s no Iranian population or restaurant around where I live, I’ve been craving some good ole Persian food. Luckily I found your blog a while back and bookmarked it. I’m going through my favorite recipes now and looking forward to recreate them in a few days 🙂 thank you so much!
It is wonderful to have you here dear Asiya! I hope you will try many of my recipes and write me all about your experience and let me know how they compare to your favorite restaurants in LA. Have a fabulous weekend!
Hello Homa, thank you for getting back to me! 🙂 I will make these in a few days and will definitely come back to tell you.
Quick question, I’m planning to make Joojeh Kabob, Kabob Koobideh, and maybe some shish kabobs using some of the same ingredients as the Koobideh (please do share if theres an authentic recipe for that). I’m planning to marinate these the night before so all I have to do is grill these next day at lunch. Will the Koobideh be fine? I know marinating any meat for more 24 hours is great, but for some reason I’m afraid the onion might over power the meat, or it will be soggy the next day and might fall off the grill.
Thank you so much dear
Anytime Asiya 🙂 Joojeh kabob and shish kabob (I have not posted a recipe yet) may be marinated up to 48 hours in advance. However, the kabob koobideh is best mixed on the same day that you’re grilling. But if you absolutely need to make the mix the day before, I would recommend bringing it to room temperature and kneading it more before putting the mixture on the skewers. If the meat does not grab the skewer very well when you’re forming, it is definitely not going to stick to it when grilling; so if this happens, shape the koobideh mixture into 1 1/2 inch rods, flatten with fingertips and grill directly on the oiled grates. Have fun grilling and let me know how these suggestions work for you.
Dearest Homa,
I’d like to say 1000 thank yous to you for your amazing recipes but it wouldn’t be enough. Your joojeh kabob, kabob koobideh, rice with dill and fava beans, and Shirazi salad recipe took me right back to my childhood in LA. Remembered all my family outings every other Saturday evening when the sun would just set, we’d visit Shamshiri, our favorite Iranian grill.
I’d been marinating the joojeh kabob and shish kabob since yesterday afternoon and took your advice to make the koobideh the same day. I prepared the Shirazi salad dressing with dried mint and oregano and parsley, so the dressing could meld by the evening. And made yogurt and saffron TahDig with the fava bean rice. My in laws who aren’t really familiar with Iranian food but the one time I introduced Shamshiri to them were walking around the house, drooling.
The joojeh kabob was incredibly juicy for just being chicken breast. The Shish kabob turned out wonderful and the koobideh was amazing. The only problem with the koobideh for me was that our local butchers didn’t have meat with so much fat. Never the less, it tasted amazing, especially since we were using those old/traditional style-squat down and fan the charcoal, box(?) grill(?) All we were missing was the Sanjak!
Anyways, I apologize for the very lengthy message but my in laws and husband keep raving about today’s food after every bite (even said it was better than Shamshiri, and I agree). It’s definitely a change from their usual Turkish or Lebanese bbq they get in Saudi Arabia.
Once again, thank you so much and I look forward to trying more of your recipes. 🙂
Dear Asiya, I’m delighted that you had a wonderful cooking experience trying my recipes! I’m very pleased to hear that your family enjoyed the result of your hard work. Thank you for your lovely message and please keep in touch and write me back when you try my other recipes. Hope 2017 will be an amazing year for you and your family 🙂
Hi Homa,
I have metal skewers but they are a quarter of an inch wide. Does that mean that I should divide the meat into 30+ balls or could divide the meat into 10 balls and place them on the skewer? If not, is there anything that you suggest to keep the size?
Hello Vera, in order for the ground beef to stay on, the metal skewers have to be at least 1-inch wide, otherwise the meat will fall right off. I believe these skewers are available online under the name of 1-inch metal kabob koobideh skewers. If you are not able to find wide skewers, you may use this recipe, but roll the meat mixture into 1 to 1 1/2 inch thick and 10-inch long rods, then flatten them with your fingertips and grill them directly on greased grill grates. Once one side is grilled, use a spatula to turn the kabobs and grill them on the other side. I hope these suggestions work for you. Please contact me with any further questions.
Made these yesterday. Very delicious!
Learned three things from you. I have been making kabobs for a long time so I was surprised.
1. Kneading the mixture as you say for a “few minutes” is key. I decided to not just mix well but to actually knead for over 5 minutes. This made a big difference in the consistency and “stickability” of the meat to the skewers.
2. I did not have metal tubes but I did have thin brick pieces so the kabobs did not touch the grill. This helps a lot when turning. The kabob does not stick to the grill with the tendency to pull the meat off when turning. I just use wood stick skewers so raising the kabob up is very helpful.
3. The butter! That is the finish you are looking for!
Thanks for posting the “details”
Loved reading your comment John, thank you! I’m happy you enjoyed the kabobs and it is nice to hear that my detailed work is appreciated 😉 Just out of curiosity, what kind of wood skewers are you using? I’ve never seen any for kabobs. I know, the butter finish adds the right touch for looks and for that special flavor. Have a great week!
Wow! Very good recipe! Thanks for all the details! I will definitely try this. Is the recipe the same for chicken koobideh? Why does the liquid from the onion need to be drained?
Hello Ethel, glad you like the recipe; it is incredibly tasty. Traditionally Kabob Koobideh is made with lamb, beef, or the combination of the two as mentioned in the above recipe. I have never tried this recipe with ground chicken, but you could try it if you want; in which case I would recommend adding some chopped herbs for added flavor. The onion juice is drained, because it would make the batter too wet and unstable for grilling on metal skewers.
Thank you so very much for sharing this amazing recipe and instructions, Khanoom Homa. My wife is Iranian and was duly impressed when I made koobideh kabob. Our 5-year-old daughter also loved it with some bar bari bread. My mistake was using too thin of skewers. I have since ordered a nice set of 1″ kabob skewers as I will definitely be making this again. It turned out fantastic and I will be searching to see if you have a Joojeh kabob recipe or one for lubio polo. Thank you again!
Hello Nhan; you’re so welcome! It is wonderful to hear that you and your family loved my koobideh. You’re right, it will be so much easier with 1-inch skewers.
I have three joojeh kabob recipes that you will be able to find in these links:
https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/
https://persianmama.com/joojeh-kabob-grilled-chicken-thighs/
https://persianmama.com/zesty-grilled-chicken-drumlet-kabobs/
I also have a loobia polo recipe that I make with carrots (Azeri style): https://persianmama.com/green-bean-carrot-stew-on-rice-lubia-polo-ba-havij/
If you wish, you could make it with only green beans (add extra beans in place of carrots).
Thank you so much for your message and please write back when you try my other recipes.
Hello Homa,
one question regarding chilo kabab, you say that the beef temperature should be 160 F, when ever i am trying to reach that temperature while doing BBQ(on Gas Grill), the kabab gets dry.Can you please advise how it would be possible that the kabab should reach to the desire temp and will not get dry.Also when start grilling how long the kabob should be on the grill. (approx idea).
Thanks,
Syed Haider Kirmani.
Hello Syed Haider, my intention by posting the temperature is to emphasize the importance of following the guidelines for the ‘ground meat safety,’ where you will need to make sure that the kabobs are cooked through while still juicy; by turning the kabobs constantly you will be able to achieve this goal. As for the second part of your question; when you first put the kabobs on the grill, you will need to turn them almost immediately. I turn the first skewer as soon as I have placed the last skewer on the grill, and this is really less than a minute after the onset of grilling. The reason for this is that, if the bottom cooks too much, the top is going to fall apart when you try to turn it. I hope this helps; happy grilling!
Nice looking recipes. I had this plate in an Iranian restaurant during my business trip and google your blog afterwards. I found Sumac from our local Oriental shop in Finland and I’m going to try this recipe tomorrow.
Dear Henrikki; I’m very happy to hear that; please write back and tell me all about your Kabob experience! Happy grilling 🙂
I remember my first time attempts at making this dish years ago… gave it my good Ole college attempt and used butter knives instead of skewers. Lol
Plus I’d bake and broil the kabobs in the oven with turkey.
Hello Hannh; haha, sometimes we just have to improvise, love your creativity 😉 So glad to have you here, and I hope you will give this recipe a try and write me back with your experience. Have a great weekend!
I heard the best meat for koobideh is “gholve gah goosfand”. Which part of the lamb is this? It literally means “near the kidney”. What do I say to a butcher to get this cut?
I care about the exact cut because I have made koobideh a dozen times and it always tastes more like hamburger than koobideh kabob. It’s very subtle – but unless people have tasted good kabob from a Persian restaurant, they may not even realize what they are missing.
Hello David, I’ve never heard of that term! All I can tell you is, give this recipe a try, follow it exactly, and let me know what you think! Happy grilling!!
Hi Homa,
I need to make about 30 of these for a BBQ and I want them to be perfect can you send me the recipe with the right measurements to make 30 of them
Hi Silina, the printable recipe yields 10 kabobs; this recipe may be multiplied by 3 for your 30 kabobs. Just keep in mind that you will be kneading the mixture until you have a very sticky paste; this might not be very easy to do in one bowl since you will have a larger quantity, and you might find it more manageable if you mix all the ingredients in one bowl first, and then divide it into two bowls when kneading the mixture.
Hi Homa,
I tried making ground chicken koubideh last night. My local Iranian restaurant calls them koubideh joojeh but I also see them as koubideh morgh. I think they came out pretty well, but an article here on them would be great. If you’re curious, I ground 2# chicken thighs (twice with my Kitchenaid meat grinder attachment). I added two food-processor minced onions with the water squeezed out in a towel, one egg plus one yolk, 1t of your wonderful meat spice II, an extra 1/4t turmeric, 1/4t saffron soaked in 1T hot water, 1 1/4t salt and 3 cloves of garlic, pressed. I used heavier spicing than the beef/lamb koubideh because chicken is so much milder.
Even after a lot of kneading and standing, the mix was a lot “looser” than the beef/lamb and I was worried it wouldn’t stay on the skewers. But with a lot of flipping it firmed up and none wound up in the fire. It tasted better (I think) than restaurant. The little bit of saffron added a nice fragrant flavor that I think restaurants couldn’t afford to do. But I’d love to hear how you would do this and if there’s a way to make it a little more secure on the skewers.
Thanks in advance for any of your wonderful advice.
Hello Martin, your recipe sounds very good and I do agree with heavier spicing and the addition of saffron; thanks for sharing your recipe and idea! I would reduce the amount of liquid in the recipe to make it firmer, as well as kneading it more. If I come up with other ideas about chicken koobideh, I will post in the future. Glad you like my Spice II recipe. Please keep in touch and have a great weekend!
Thanks. I have ghormeh sabzi finishing up for tonight. I think I’m close to being an honorary Iranian. It smells amazing. (I snuck a little of Spice II in as well :). I found real tareh and added 1T dried fenugreek (kasuri methi from my Indian spice rack). We have wonderful, sweet cherry tomatoes so I’m using them instead of Romas. I know it’s not authentic but they are so good.
The tareh is a lot milder than nira, which we use a lot of (my wife is Japanese-American and makes great gyoza, Japanese potstickers, which use a lot of garlicky nira).
The only liquid in my joojeh mixture was 1 T water for the liquid saffron. I’ll try just using saffron powder next time but I can’t imagine that 1 T making a big difference. Maybe I’ll do some pushups before I squeeze the onion pulp.
You have a great weekend too.
Hi Martin, I’m sure your ghormeh sabzi was amazing! Yes tareh is much better in this khoresh and the small amount of fenugreek adds a nice flavor too! I’m sure you’re going to make your chicken koobideh just the way you like it; maybe try making it without the egg next time and see if the consistency works better for you.
Dear Homa , I have tried and tried and for some reason unknown to me my meat keeps falling of the skewers . Do you have any tips as to what I am doing wrong ?
Dear Homan, that must be so frustrating! The points that I would like to reiterate are: The fat content is very important, lean meat does not tend to bind. The meat should be at room temperature. All the juice should be squeezed out of the finely processed onion, you should have only fine pulp left. The mixture should be kneaded until like paste and when you pick up a handful, it should not fall apart. The skewers should be wide. Make sure the meat is sticking snugly to the skewers before grilling. The fire should be hot and coals covered with ash. Poles are very important, you don’t want the meat to touch the hot grates. Start turning the skewers as soon as you’re done arranging all of them on the poles. keep turning them until cooked uniformly all around. Let me know if these tips help your next kabob experience. Good luck, happy grilling 😉
Hello,
I have made this today and it turned amazing.. thank you for a the great recipe !
My pleasure Rawaya, so glad you enjoyed it!