Kabab Koobideh – Authentic Persian Kabab Recipe
Looking for a way to use up the ground beef or lamb you have in the fridge? Want some ridiculously delicious kababs for dinner? Then Kabab Koobideh is the dish you’re looking for!
But let me tell you this before anything: Kabab Koobideh takes 15 minutes in your oven! I’m not even joking. If you want that juicy tender texture of kabab you get in Iranian restaurants follow this recipe to the T.
These Persian kababs are juicy, flavorful, and absolutely scrumptious! They’re perfect for your next family gathering or can serve as the perfect dish during the holidays. By using the simplest of ingredients, you can have these kababs ready on the dinner table in no time!
What Exactly is a Kabab?
Kabab literally means grilled (or broiled) meat in Persian and Turkish. The way you pronounce the way slightly differs from country to country, and hence so does the spelling!
But whether it’s written as kabab, kebab, kabob, or kebab it’s all referring to the same type of dish! It’s an integral part of Middle Eastern, South-Asian, and Mediterranean cuisine.
They are made from ground or cut-up meat, sometimes with some vegetables and herbs added to them. Typically, kababs are cooked on a skewer over an open fire, charcoal grill, or in a tandoor oven.
Traditionally, kababs refer to ones made with beef, lamb, or mutton but you’ll come across chicken kababs often nowadays as well and they’re just as good!
What is Kabab Koobideh?
Kabab Koobideh (also called Kabob Koobideh) is a classic Persian grilled meat dish. It’s made with lamb, beef, or sometimes a combination of the two with some minced onions and spices.
It’s light, mildly seasoned, and tastes incredible with its subtle, yet rich flavors. You can use this recipe to grill the kebab on a grill outdoors or of course indoors in your oven.
It is, by far, one of the most popular kabab recipes you’ll find in Iran and is a classic street food there. You’ll also find it being served in parks and upscale restaurants.
When served with steamed saffron rice with a cube of butter on top, it is referred to as Chelo Kabab which is the national dish of Iran. And when it is served with filet mignon kababs, locally known as Kabab Barg, it is known as Kabob Soltani (or royal kababs).
What You Need to Make Kabab Koobideh
Ground meat: You can use ground beef or lamb or take a combination of the two by taking half of each. It’s all according to your personal preference and what is readily available to you.
Onion: For this recipe, you have to mince an onion as fine as possible. Then squeeze out the water from it and discard the water. The minced onion should be as dry as possible as this will help you shape the kababs on the skewers properly.
Spices: We’ll be using red chili powder, turmeric, ground cumin, and black pepper in this recipe.
Parsley: This is totally optional, so skip it if you don’t have it at hand.
Saffron: This is optional as well but adds an extra something-something to the dish. To use saffron, mix 6 threads of saffron with two tablespoons of boiling water and set it aside.
Salt: To taste or 1 teaspoon.
How to Make Kabab Koobideh at Home
Mix ingredients: In a large bowl, add all the ingredients except the meat. Mix them all well together.
Add meat: Now add the meat to the previous mixture and mix it all well. Marinate this meat mixture for 15 minutes (or an hour if you have more time).
Form kababs: 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.
Place in the oven: Preheat the oven to 450F/230C and place the pan under the broiler. Grill the kebabs turning it every 5 minutes until done. You can also grill the kabab on a charcoal grill.
Grill in the oven: Grilling the Kabab Koobideh in the oven should not take more than 15 minutes or the kababs will be dry.
Take out of the oven: When the kebab is done, place it on a plate and cover for 5 minutes before serving. Serve with rice, bread, or a chutney!
Tips to Make the Best Kababs
- Make sure to writhe out the water from the minced onions, as this will help with the consistency of your meat mixture and make it easier for you to form the kabab shape on the skewers.
- Low-fat ground meat (10% fat or less) is not recommended for this recipe, since you need fat for not only the flavor but also to help the meat mixture stick to the skewer. Therefore, try to use ground meat with 20% fat. Most of the fat will burn off while grilling, and you’ll be left with juicy and tender kababs!
- If you want to use the oven, it’s better to use a broiler pan with a rack. Pour ½ cup of water into the broiler pan to prevent it from burning the oil dripping from the kebabs. Place the kabab on the broiler rack. Grill the kebabs turning it every 5 minutes until done.
How to Store Kababs
These kababs will last in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. When it’s time to serve them, just let them thaw on the kitchen counter for a while and then pop them in the microwave till they’re nice and hot.
What to Serve Kabab Koobideh with
You can serve Kabab Koobideh in many ways, which makes this dish really versatile!
It can be served on a bed of basmati, or parboiled rice. You can also serve it with some bread, such as naan.
If you’re in the mood for a wrap, you can chop up some tomatoes and cucumber and wrap these kababs with the veggies in pita bread to make your own version of shawarma.
It’s also great as an appetizer with some homemade yogurt dip or a green chutney such as a mint chutney. You can also serve it on the side with a variety of salads as these kababs are also really healthy.
Other Recipes You’ll Love:
Easy and Classic Middle-Eastern Grilled Chicken Skewers: These Chicken Skewers are the tastiest way to prepare chicken for a crowd. Serve with oven-baked fries or side salad for a complete meal.
The Perfect Arabian Lamb Stew: This Arabian Lamb Stew is hearty, healthy, and delicious (and easy to make)! Yes, this homemade recipe is based on authentic flavors of the Middle East!
Yemeni Chicken Mandi: Chicken Mandi is an aromatic and delicious Yemeni dish that’s popular in all Arab countries, and for a good reason! Here’s the easiest method to make it at home!”
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.
Video
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 😊