A classic Persian grilled ground meat kebab, seasoned with onions, saffron, and spices, flame-grilled to perfection and served with fluffy saffron rice (Chelow) and grilled tomatoes.
Kabab Koobideh (کباب کوبیده) is one of Iran’s most famous and beloved kebabs, originating from the royal courts of the Qajar dynasty. The name "Koobideh" comes from the Persian word "Koobidan" (کوبیدن), meaning "to beat" or "pound," referring to the traditional method of pounding the meat mixture until sticky, ensuring a perfect texture for grilling.
Traditionally made with ground lamb or beef, onions, and saffron, Kabab Koobideh is grilled over an open flame and served with steamed Persian rice (Chelow), grilled tomatoes, sumac, and butter. Today, it remains a staple of Persian cuisine, found in homes, restaurants, and at festive gatherings.
Ingredients
For the Kebab Mixture:
500g ground beef (20% fat) or lamb (or a mix)
1 large onion, grated and excess water squeezed out
½ tsp turmeric
½ tsp black pepper
1 tsp salt
½ tsp paprika (optional, for color)
¼ tsp ground saffron, dissolved in 2 tbsp hot water (optional, for extra aroma)
In a large mixing bowl, combine ground meat, grated onion, turmeric, black pepper, salt, and saffron water. Knead the mixture vigorously for 5-7 minutes until it becomes sticky and holds together. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Shape the Kebabs:
Wet your hands with cold water to prevent sticking. Take a handful of the meat mixture and mold it onto flat metal skewers, pressing evenly to create a thin, long kebab. Use your fingers to create indentations along the length of the kebab for an authentic look.
Grill the Kebabs:
Preheat a charcoal or gas grill to medium-high heat. Place the skewers on the grill and cook for 4-5 minutes per side, flipping once until golden brown and slightly charred. Baste with melted butter for extra juiciness.
Grill the Tomatoes:
Place halved tomatoes on the grill and cook until soft and slightly charred.
Serve & Enjoy:
Serve hot with steamed saffron rice (Chelow) or Persian flatbread. Sprinkle sumac over the kebabs for extra flavor. Enjoy with fresh herbs (sabzi khordan) and pickled vegetables (torshi).
Recipe Note
Tips & Variations
For the best texture, use 20% fat ground meat to prevent dryness.
For extra flavor, knead the mixture until sticky and refrigerate before grilling.
For smoky flavor, cook over charcoal instead of a gas grill.
For a juicier result, baste frequently with melted butter while grilling.
