Authentic Persian Koobideh Kebabs: A Step-by-Step Recipe Guide

Ingredients

500 grams of ground lamb
1 large onion, grated
2 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon saffron, dissolved in 1 tablespoon hot water
2 tablespoons olive oil
2 tablespoons sumac (optional for garnish)
Flat skewers
2 medium tomatoes, halved

Steps and instructions

First, combine the ground lamb, grated onion, minced garlic, turmeric, black pepper, and salt in a large bowl. Mix these ingredients until well combined.
Next, add the saffron water and olive oil to the meat mixture. Knead the mixture for a few minutes until the ingredients are evenly distributed and the meat is smooth and sticky.
Divide the meat mixture into equal portions. Each portion should be enough to fill a skewer.
Wet your hands with water and take one portion of the meat. Mold it onto the flat skewer, making sure it is evenly distributed along the length of the skewer.
Repeat the process with the remaining meat and skewers. Allow the prepared skewers to rest in the refrigerator for at least an hour to help the meat hold onto the skewer while grilling.
Preheat your grill on medium-high heat. Place the skewers on the grill, and cook for about 5-7 minutes on each side or until the meat is cooked through and has a slight char on the edges.
While the meat is grilling, grill the halved tomatoes until they are soft and slightly charred.
Serve the grilled koobideh with the grilled tomatoes and sprinkle sumac on top if desired.

Tools for making

Large bowl - Needed to mix the ground lamb and other ingredients thoroughly.
Grater - Used to grate the large onion for the recipe.
Knife - Required to mince the garlic cloves.
Measuring spoons - Needed to accurately measure the turmeric, black pepper, salt, and saffron.
Tablespoon - Used to dissolve the saffron in hot water.
Mixing spoon - Required to combine the ingredients in the bowl and knead the meat mixture.
Skewers - Essential for molding the meat mixture onto and grilling the koobideh.
Grill - Necessary to cook the koobideh and give it a delicious char.

Recipe variations

Substitute ground beef, chicken, or turkey for the ground lamb to make a different variation of koobideh.
Add finely chopped fresh herbs such as parsley, cilantro, or mint to the meat mixture for added flavor.
Experiment with different spices such as cumin, paprika, or cinnamon to customize the flavor profile of the koobideh.
Add grated or minced vegetables like zucchini, carrots, or bell peppers to the meat mixture for added moisture and texture.
For a gluten-free option, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
Try grilling the koobideh over charcoal or wood for a smoky flavor.
Serve the koobideh with different types of flatbread, such as lavash or naan, instead of traditional Persian bread.
Top the koobideh with yogurt sauce, tahini sauce, or a squeeze of lemon juice for a tangy twist.
Instead of grilling, you can also cook the koobideh in a skillet or broil them in the oven.
For a vegetarian or vegan option, replace the meat with a combination of cooked lentils, chickpeas, and finely chopped vegetables.

Recipe overview

This is a recipe for Koobideh, a flavourful and succulent grilled meat dish that hails from Persia. Our version uses ground lamb, but you could also use beef or chicken. The meat is mixed with a blend of spices, onions, and garlic, then skewered and grilled to perfection. A hint of saffron adds a unique touch to this delightful dish. It's a simple recipe with extraordinary results that's sure to impress at any barbecue. The koobideh is served with grilled tomatoes and optionally garnished with sumac. The preparation process is straightforward, and the skewers are easy to cook on a grill or in a hot oven. This dish is delicious served with rice, salad, or wrapped in a flatbread. Enjoy creating this taste of Persia in your own kitchen!

Common questions

Can I use ground beef instead of ground lamb? Yes, you can substitute ground beef for the ground lamb if you prefer. However, the traditional recipe uses ground lamb, which gives the Koobideh its distinct flavor.
Can I grill the Koobideh in the oven instead? Yes, you can bake the Koobideh in the oven. Preheat the oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Cook for about 15-20 minutes or until the meat is fully cooked.
Can I freeze the uncooked Koobideh? Yes, you can freeze the uncooked Koobideh for later use. Place the prepared skewers in an airtight container or freezer bag and freeze for up to 3 months. Thaw them in the refrigerator before grilling.
What other spices can I add to the meat mixture? While the traditional recipe uses turmeric, black pepper, and saffron, you can add other spices like cumin, paprika, or cinnamon to enhance the flavor according to your preference.
Can I use metal skewers instead of flat skewers? Yes, you can use metal skewers if you don't have flat skewers. Just make sure to mold the meat mixture tightly around the metal skewers to ensure it stays in place while grilling.

Serving dishes and utensils

Grill or BBQ - A grill or BBQ is essential for cooking the koobideh skewers.
Skewers - Flat skewers are recommended for shaping and grilling the koobideh.
Bowl - A large bowl is needed to mix the ground lamb and other ingredients.
Grater - A grater is used to grate the onion for the recipe.
Knife - A knife is necessary for mincing the garlic cloves.
Measuring spoons - Measuring spoons are useful for accurately measuring spices like turmeric and salt.
Brush - A brush can be used to apply the saffron water and olive oil onto the meat mixture.
Refrigerator - A refrigerator is needed to allow the prepared skewers to rest and firm up before grilling.
Grill tongs - Grill tongs are helpful for flipping the skewers on the grill.
Plates and serving platters - Plates and serving platters are necessary for presenting and serving the grilled koobideh and tomatoes.

Origin stories

Koobideh hails from the vibrant culture of Persia, now modern-day Iran. The dish traces its roots back to the time when the nomadic tribes of the region would travel across the lands, carrying with them their staple foods - meat and flatbread. As the tribes set up camp, they would ground the meat, mix it with the local spices they found on their journey, and press it on their swords or skewers to cook over the open fire. Thus, the delectable Koobideh was born out of necessity and innovation. Today, it is one of the most beloved dishes in Iranian cuisine, carrying the taste of tradition and the scent of the journeying winds of the Persian landscape.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.