Kabab Koobideh (Persian Ground Beef Kebab)
Kabab Koobideh is a classic Persian kebab made with ground beef or lamb, onion, and spices. The meat is shaped onto skewers and traditionally grilled over charcoal until juicy and beautifully browned.
My version can also be made under the oven broiler in about 15 minutes, so you can enjoy homemade Koobideh even without an outdoor grill. The key is using meat with enough fat, removing the excess moisture from the onion, and preparing the mixture correctly so the kebabs stay juicy and hold onto the skewers.
Serve your Koobideh with saffron rice, grilled tomatoes, bread, and sumac for a delicious Persian-style meal.
📺Watch me Make This Recipe
What Is Kabab Koobideh?
Kabab Koobideh, also spelled Kabob Koobideh, is a popular Persian kebab made from ground beef, lamb, or a combination of both mixed with finely minced onion and seasonings.
The name comes from the Persian word koobidan, meaning to pound, referring to the traditional way the meat was worked until it became smooth and sticky enough to hold onto the skewer.
Koobideh is traditionally cooked over hot charcoal and served with Persian rice, grilled tomatoes, sumac, fresh herbs, and bread. When served with steamed Persian rice, it is commonly known as Chelo Kabab, one of Iran’s best-known dishes.
You’ll find Koobideh everywhere from street vendors and family gatherings to Persian restaurants, where it may also be served alongside Kabab Barg as Kabob Soltani.
Why You’ll Love This Kabab Koobideh Recipe
- Simple ingredients: Ground beef or lamb, onion, spices, and a few optional additions are all you need to make it at home.
- Juicy and tender: Using ground meat with enough fat keeps the Koobideh moist and flavorful instead of dry.
- Stays on the skewers: Removing the excess liquid from the onion helps the meat mixture hold its shape while cooking.
- Grill or oven: Cook the kebabs traditionally over a charcoal grill or use the oven broiler when grilling outdoors isn’t an option.
- Quick cooking: Under the broiler, the Koobideh takes only about 15 minutes to cook.
Kabab Koobideh Ingredients
You only need a few ingredients to make flavorful, juicy Koobideh. Full measurements are in the recipe card below.
- Ground beef or lamb: You can use beef, lamb, or a combination of both. For juicy kebabs that hold well on the skewers, use ground meat with around 20% fat. Very lean meat isn’t recommended.
- Onion: Finely mince the onion, then squeeze out as much liquid as possible. This is important because excess onion moisture can make the meat mixture too loose and cause the kebabs to fall off the skewers.
- Spices: I season my Koobideh with red chili powder, turmeric, cumin, and black pepper.
- Parsley: This is optional. Leave it out if you prefer or don’t have it on hand.
- Saffron: Also optional, but it adds a beautiful aroma and flavor. Bloom about six saffron threads in two tablespoons of boiling water before adding it to the mixture.
- Salt: Enhances the flavor of the meat and seasonings.
How to Make Kabab Koobideh
The full instructions are in the recipe card below, but these are the main steps for making juicy Koobideh at home.
Step 1: Prepare the Mixture
Finely mince the onion, then squeeze out as much liquid as possible. Add the onion to a large bowl with the spices, salt, parsley, and saffron if using, and mix well.
Step 2: Add the Meat
Add the ground beef, lamb, or a combination of both. Mix the ingredients thoroughly until well combined. Let the mixture rest for 15 minutes, or up to an hour if you have time.
Step 3: Shape the Koobideh
Divide the mixture into six equal portions. Press each portion around a skewer and gently spread the meat into a 6 to 7-inch-long kebab, making sure the thickness is fairly even so it cooks uniformly.
If using wooden skewers, soak them in water for about an hour beforehand.
Step 4: Broil or Grill
For the oven method, preheat the oven to 450°F (230°C) and place the kebabs under the broiler. Turn them about every 5 minutes until browned and cooked through.
Koobideh cooks quickly, so avoid leaving it under the broiler for longer than necessary. Mine takes about 15 minutes.
You can also cook the Koobideh over a hot charcoal grill for the traditional smoky flavor.
Step 5: Rest and Serve
Transfer the cooked kebabs to a plate, cover, and let them rest for about 5 minutes before serving with rice, bread, grilled tomatoes, or your favorite accompaniments.
How to Keep Kabab Koobideh From Falling Off the Skewers
One of the most common problems when making Koobideh is having the meat fall off the skewers while cooking. These tips will help prevent that:
- Turn carefully: Once the Koobideh begins to set, turn the skewers so both sides cook evenly without drying out the meat.
- Use meat with enough fat: Aim for around 20% fat. Very lean ground meat can make it harder for the mixture to hold together and can produce dry kebabs.
- Squeeze the onion well: After mincing the onion, remove as much liquid as possible. Too much onion juice makes the mixture wet and difficult to keep on the skewer.
- Mix the meat thoroughly: Work the mixture well so it becomes cohesive and slightly sticky rather than loose and crumbly.
- Keep the thickness even: Spread the meat evenly along the skewer. Thick and thin areas will cook at different rates.
- Press the meat securely around the skewer: Make sure there are no loose areas, particularly at the top and bottom of each kebab.
- Use high heat: Whether grilling or broiling, the heat should be high enough to quickly cook and set the outside of the meat.
Tips for Juicy Kabab Koobideh
- Avoid very lean meat: Ground beef with around 20% fat gives the Koobideh better flavor and keeps it juicy while cooking.
- Make the onion very fine: Finely mince or process it, then squeeze out the excess liquid before adding it to the meat.
- Give the mixture time to rest: I rest mine for at least 15 minutes, but you can leave it for up to an hour if you have time.
- Make the kebabs the same thickness: This helps them cook evenly and prevents thinner sections from drying out before the rest is done.
- Don’t overcook: Koobideh cooks quickly. When using my oven method, about 15 minutes is enough; cooking it much longer can make the meat dry.
- Use a broiler pan with a rack: Add about ½ cup water to the pan below the rack. This prevents the dripping fat from burning and smoking while the kebabs broil.
- Let the Koobideh rest: Cover the cooked kebabs and rest them for about 5 minutes before serving so they stay juicy.
What to Serve With Kabab Koobideh
Kabab Koobideh is traditionally served with simple sides that complement the juicy, flavorful meat.
- Persian rice: Serve with steamed basmati or saffron rice and a sprinkle of sumac. Koobideh served with rice is commonly known as Chelo Kabab.
- Grilled tomatoes: Tomatoes grilled alongside the kebabs are a classic accompaniment.
- Bread: Serve with warm lavash, Sangak, or another flatbread.
- Fresh herbs and onion: A platter of fresh herbs and sliced raw onion pairs beautifully with Koobideh.
- Yogurt: A simple cucumber yogurt or yogurt dip makes a refreshing side.
- Doogh: This Persian yogurt drink is another traditional pairing.
For an easy meal at home, I usually serve the Koobideh with rice or bread and a simple salad.
How to Store and Reheat Kabab Koobideh
Refrigerator
Store leftover Koobideh in an airtight container in the refrigerator for up to 3 days.
Freezer
Once cooled, place the cooked kebabs in a freezer-safe container or bag and freeze for up to 3 months.
Reheating
For the best texture, reheat Koobideh gently so the meat doesn’t dry out. Cover it with foil and warm it in the oven until heated through.
You can also use the microwave for a quicker option, but heat it only until warm to help keep the kebabs juicy.
Frequently Asked Questions
Can I make Kabab Koobideh without a grill?
Yes. That’s how I often make it at home. Place the skewers over a broiler pan with a rack and cook them under the oven broiler at 450°F (230°C), turning about every 5 minutes. They should take around 15 minutes.
Why does my Koobideh fall off the skewer?
The most common causes are too much moisture from the onion, meat that is too lean, or a mixture that hasn’t been worked enough to become cohesive. Squeeze the minced onion thoroughly, use meat with around 20% fat, and mix the meat mixture well before shaping.
Can I make Koobideh with only ground beef?
Yes. You can make Koobideh with ground beef, ground lamb, or a combination of both. If using beef, avoid very lean ground beef; around 20% fat works best for this recipe.
What is the difference between Koobideh and Chelo Kabab?
Koobideh refers to the Persian ground-meat kebab itself. When kabab is served with Persian steamed rice, the meal is commonly called Chelo Kabab.
What is the difference between Koobideh and Kabab Barg?
Koobideh is made from ground meat mixed with onion and seasonings, while Kabab Barg is made from pieces of whole meat. When Koobideh and Barg are served together, the combination is known as Soltani Kabab.
Can I prepare the Koobideh mixture ahead of time?
Yes. You can prepare the meat mixture in advance and keep it covered in the refrigerator until you’re ready to shape and cook the kebabs.
Other Recipes You’ll Love:
Tried This Kabab Koobideh Recipe?
If you made this Kabab Koobideh recipe, I’d love to hear how it turned out! Please leave a star rating and comment below. Your feedback helps other readers and means so much to me.
Kabab Koobideh Recipe
Ingredients
- 500 gm Ground beef or lamb or half lamb half beef
- 1 medium onion minced. Squeeze the water from the onion and discard it
- ½ teaspoon red chili powder
- ½ + ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoon olive oil
- 2 tablespoon chopped parsley optional
- ½ teaspoon black pepper powder
- Mix 6 threads of saffron with two tablespoons boiling water. Keep aside.
- 1 teaspoon salt or as per your taste
Instructions
- In a bowl, add all the ingredients except the meat. Mix well.
- Add the meat to the previous mixture and mix well. Refrigerate it for 15 minutes to an hour.
- This recipe will make 6 long kababs. If you are using skewers made from wood, then place them in hot water for an hour to prevent them from burning.
- Make six equal size balls from the mixture. Spread the ball on the skewer to make a 6 to 7-inch-long log.
- Preheat oven to 450F/230C place the pan under the broiler.
- Place the kabab on the broiler rack. Grill the kebabs turning it every 5 minutes until done.
- Baking the kabab koobeide in the oven should not take more than 15 minutes or the kebab will be dry.
- You can use the grill (which will bring out more flavor and the kabab will have better texture).
- When the kebab is done, place it on a plate and cover for 5 minutes before serving.
- Serve with Rice.
Notes
- You can use lamb or beef or a mixture of both.
- It’s best to have some fat in the meat for more flavor.
- This kabab is best grilled on a charcoal grill, the meat will be juicier.
- If the meat is falling off the skewers, add two to three tablespoons of breadcrumbs to the meat mixture.
We would totally love these kababs!
Hope you give it a try my friend 🥰
This looks amazing, I can’t wait to try it out!
I wanted to ask how you made the steamed saffron rice – I couldn’t find the recipe on your website. Thank you so much!
Hi, There is a long way to make it and a short way, I will share with you the short one since I find it delicious and easy. Cook two cups of plain raw white rice. In a bowl add two tablespoons of butter and 1/4 teaspoon of turmeric powder. Microwave it and when the butter melts, mix it well with the turmeric. Take one cup of the cooked rice and mix it with the butter and turmeric mixture. When you serve the white rice serve this yellow rice on top of it. Hope this helps!
Hello, I am an Melek from Azerbaijan, I want to remind you and give you the right information about this food. Kebab is not a Persian or Iranian food, kebab belongs to the Turks and is recorded in the history of the Turks, even the name of the kebab is Turkish.
Hi Melek, Many assume that kebab is actually Arabic but some claim that it is an Udru word. It really depends on which book you are getting the information from, I have mentioned what is known popularly but at the end of the day it is an amazing dish and you should try it ☺
Great recipe, thank you! Just made it tonight and it was delish! By the way, what is up with the Turks claiming everything? It is an Iranian dish, there are literally recipes dating back further than when the Turks ever existed! Peace to all though!
Hi Ayla, Thank you so much for trying my recipe and sharing your feedback, I’m happy that you have enjoyed it 😀
Dear friend Kabab koobide is an ancient Iranian food as the Azerbaijan used to be an iranian state befor the russians cut it from Iran.
its goooood
You need two medium onions.
Do not throw away the onion juice. Use it to wet your hands before shaping each kabab in the skewer.
Do not used threads. Always use ground safron. Defuse it in two tablespoon of hot water for10 minutes.
You must put the kneaded mixture in the fridge at 37F for 3 to 4 hours, depending on the amount of meat you used. This is true for beef, lamb,or mixture of the two. This will prevent the kabab from Falling off the skewer while cooking.
Instead of lit charcoals in your oven, use two drops of love quid smoke, if desired.
Do not keep turning the kababs. Only once will suffice. At 350F, start the timer at 7 minutes. Check and you feel they are done, then turn over. Otherwise, add a minute at a time until they are done to your likely. Only then, take them out and with the use of two spoons turn them over carefully and slowly. Repeat the cooking times I usually stopat seven minutes, but broil on high for a minute or two on each side. You can broil as you go or broil at the end. Again, turn it very only once while baking.
Thanks for the tips.
I only miss the Sumak powder in this recipe. Otherwise it’s great.
Why is it important to squeeze all of the moisture out of the onion if you are going to add 2 tablespoons of saffron water? Doesn’t this defeat the purpose?
Hi Anna, Thanks for asking about this. We need the flavor of saffron in the kabab and the only way to have it is by mixing it with water, hence I have removed the water from the onion to replace it with the water of saffron, otherwise the kabab will fall off the skewers becuase of the saffron water and water from the onion. I hope this answered your question 😊