Koobideh (Persian Ground Meat Kebabs)

Experience the flavors of Iran with Koobideh, a classic Persian ground meat kebab that's irresistibly juicy and bursting with aromatic spices. This recipe combines ground lamb or beef with finely grated onion, turmeric, and a touch of optional sumac for a subtle, tangy kick. The mixture is meticulously kneaded to ensure perfect binding, then skillfully shaped around flat metal skewers for grilling perfection. As the kebabs sizzle over open flames, they develop a beautiful char and smoky depth of flavor. Brushed with melted butter for a rich, glossy finish, these succulent skewers are best served with fragrant Persian saffron rice, grilled tomatoes, or warm flatbreads. Whether for a backyard barbecue or an authentic Middle Eastern feast, Koobideh is a flavorful, crowd-pleasing centerpiece that’s easy to make and impossible to resist.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 kilogram ground lamb or beef
• 1 large medium onion
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 0.5 teaspoon turmeric
• 1 teaspoon sumac (optional)
• 2 tablespoons butter

Directions

Step 1

Begin by grating the onion using a fine grater. Place the grated onion in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial to avoid a watery kebab mixture.

Step 2

In a large mixing bowl, add the ground lamb or beef. Add the grated onion, salt, ground black pepper, and turmeric. If you like, add sumac for additional flavor.

Step 3

Using your hands, mix the ingredients together thoroughly. Knead the mixture for about 5-10 minutes until it becomes pale and sticky. This ensures good binding, which is essential to keep the kebabs from falling apart during cooking.

Step 4

Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 30 minutes or up to 2 hours. Chilling helps firm up the mixture, making it easier to shape.

Step 5

Preheat a grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and covered with white ash. Lightly oil the grates to prevent sticking.

Step 6

Divide the meat mixture into 12 equal portions. With damp or oiled hands, shape each portion into a long, thin cylinder around a flat metal skewer. Ensure the meat is evenly distributed and firmly molded around the skewer.

Step 7

Place the skewered kebabs on the grill, allowing adequate space between each one to ensure even cooking. Grill the koobideh for about 6-8 minutes on each side, frequently turning them to ensure they are evenly cooked and develop a nice char.

Step 8

Melt the butter in a small saucepan or microwave. Once the koobideh are cooked, brush them lightly with the melted butter to add flavor and a shiny finish.

Step 9

Serve the koobideh hot, traditionally with Persian saffron rice and grilled tomatoes, or alongside flatbreads and fresh herbs.

Nutrition Facts

Serving size	(1194.5g)

Amount per serving	% Daily Value*
Calories	2778.5

Total Fat 223.3g	0%
Saturated Fat 92.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 865.8mg	0%
Sodium 5573.8mg	0%
Total Carbohydrate 16.6g	0%
Dietary Fiber 3.5g	0%
Total Sugars 6.6g
Protein 172.3g	0%

Vitamin D 4.5IU	0%
Calcium 145.9mg	0%
Iron 16.6mg	0%
Potassium 2792.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 24.9%

Carbs: 2.4%