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koobideh kabab recipe.

 


Koobideh Kabab (Persian Ground Meat Skewers)

Koobideh Kabab is one of the most famous dishes in Persian cuisine, known for its juicy texture, smoky aroma, and simple yet bold seasoning. Traditionally grilled over charcoal, these tender ground meat skewers are served with saffron rice, grilled tomatoes, and flatbread — a staple in Iranian restaurants and homes alike.

Why You’ll Love This Recipe

  • Authentic restaurant-style flavor
  • Juicy and tender texture
  • Simple ingredients
  • Perfect for grilling or stovetop

Prep Time, Cook Time & Servings

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 1 hour
  • Servings: 4

Ingredients

  • 500 g ground lamb (or lamb-beef mix)
  • 1 medium onion, very finely grated
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp turmeric (optional)
  • 1 tbsp sumac (for serving)
  • 1 tbsp butter, melted
  • 1 pinch saffron threads, bloomed in warm water

Step-by-Step Instructions

1️⃣ Prepare the Onion

Grate the onion finely, then squeeze out excess juice using a cloth or paper towel. This step ensures the kababs hold their shape.

2️⃣ Mix the Meat

In a large bowl, combine ground meat, grated onion, salt, pepper, and turmeric. Mix thoroughly for 4–5 minutes until the mixture becomes sticky and cohesive.

3️⃣ Rest the Mixture

Cover and refrigerate for 30 minutes. This helps the kababs stay firm during grilling.

4️⃣ Shape the Kababs

Divide mixture into portions and press firmly around flat skewers, creating evenly shaped logs.

5️⃣ Grill

Grill over medium-high heat (or stovetop grill pan), turning frequently, for 10–12 minutes until cooked through and slightly charred.

6️⃣ Brush with Saffron Butter

Mix melted butter with saffron and brush over kababs just before removing from heat.

How to Serve

Serve hot with:

  • Persian saffron rice
  • Grilled tomatoes and onions
  • Lavash or pita bread
  • A sprinkle of sumac

Expert Tips for Perfect Koobideh

  • Use meat with 20–25% fat for juiciness
  • Knead well — this is key for texture
  • Keep hands wet while shaping to prevent sticking
  • Cook over high heat for a smoky flavor

Storage

  • Refrigerator: Up to 3 days
  • Freezer: Up to 2 months (uncooked skewers)

Nutrition (Approx. per serving)

  • Calories: 360
  • Protein: 24 g
  • Carbs: 2 g
  • Fat: 28 g

Similar Recipes:

  • Joojeh Kabab
  • Baghali Polo
  • Persian Saffron Rice
  • Shirazi Salad
  • Mast-o-Khiar

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