Persian Kabab Koobideh Recipe – Best Iranian Kebab Recipe
If you’ve been searching for the Perfect Persian kabab koobideh recipe, you’re in the right place. This iconic dish is one of the most beloved meals in Persian cuisine, known for its tender, juicy texture and smoky, flame-grilled aroma. Whether you’re preparing a family dinner, hosting a barbecue, or exploring new flavors, this guide will show you exactly how to make Persian Kabab Koobideh step by step.
In this post, we’ll cover everything you need to know, from the Kabob Koobideh ingredients to its calorie details and even tips on mastering the art of this delicious Iranian shish kebab recipe. Ready to bring an authentic taste of Iran to your kitchen?
Also if you’re searching for an Iranian restaurant near me Our directory highlights restaurants across the U.S.
What is Persian Kabab Koobideh?
Persian Kabab Koobideh is a traditional Iranian dish made from ground meat (usually beef, lamb, or a mix of the two), finely grated onions, and simple spices. The name “Koobideh” comes from the Persian word “koobidan,” which means “to pound” or “to beat,” referring to the process of kneading the meat to achieve the perfect texture.
This dish is typically skewered and grilled over an open flame, giving it its signature smoky flavor. It’s served with saffron-infused basmati rice (Chelo) or flatbread, grilled tomatoes, and refreshing sides like fresh herbs and yogurt-based sauces. Kabab Koobideh is a staple of Persian cuisine and is often enjoyed at family gatherings, celebrations, and festive occasions.
How to Make Persian Kabab Koobideh
Creating authentic Persian Kabab Koobideh at home is easier than you might think. Follow these steps for foolproof results.
Step 1: Gather the Kabob Koobideh Ingredients
To make Kabab Koobideh, you’ll need the following:
For the Kabab:
- 1 lb ground beef or lamb (or a mix; 20% fat content is ideal for juiciness)
- 1 large onion, finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric (optional, for warmth and depth of flavor)
- 1 tbsp butter (for basting)
- Optional: A pinch of saffron dissolved in warm water for extra aroma
For Serving:
- Basmati rice or flatbread (Lavash or Sangak)
- Grilled tomatoes
- Fresh herbs (parsley, mint, basil)
- Sumac (a tangy Persian spice for sprinkling)
- Pickled vegetables (torshi)
Step 2: Prepare the Kabab Mixture
- Grate the Onion: Use a fine grater to grate the onion. Then, place the grated onion in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Removing excess moisture is key to ensuring the kababs hold their shape during grilling.
- Combine the Ingredients: In a large mixing bowl, combine the ground meat, grated onion, salt, black pepper, and turmeric. Knead the mixture thoroughly with your hands for about 5-7 minutes until it becomes sticky and well-combined. This step is crucial for binding the meat to the skewers.
- Rest the Mixture: Cover the bowl with plastic wrap and refrigerate it for 30 minutes to 1 hour. Resting allows the meat to firm up and helps the flavors meld together.
Step 3: Shape and Skewer the Kababs
- Shape the Meat: Wet your hands with cold water to prevent sticking. Take a handful of the meat mixture and shape it into a long sausage-like form, about 1 inch thick.
- Skewer the Kababs: Carefully press the shaped meat onto flat, wide metal skewers. Flatten the meat slightly for even cooking. If you’re using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Pro Tip: Use flat metal skewers for the best results. They help the meat cook evenly and prevent it from spinning while grilling.
Step 4: Grill the Kababs
- Preheat the Grill: Heat your grill to medium-high. If you’re using a charcoal grill, wait until the coals are white-hot to achieve the best smoky flavor.
- Cook the Kababs: Place the skewers on the grill, making sure they don’t touch. Grill the kababs for about 3-4 minutes per side, turning carefully to avoid breaking the meat.
- Baste with Butter: While grilling, baste the kababs with melted butter using a brush. This keeps them moist and enhances their flavor.
- Grill the Tomatoes: Skewer whole tomatoes and grill them alongside the kababs until their skins are charred and the flesh is soft.
Step 5: Serve and Enjoy
- Plate the Kababs: Serve the kababs hot with saffron basmati rice or flatbread.
Learn how to make perfect saffron-infused tahdig to pair with your Kabab Koobideh!
- Add Accompaniments: Garnish with fresh herbs, sprinkle sumac over the kababs, and serve with grilled tomatoes and pickled vegetables for a complete Persian meal.
Kabab Koobideh Calories
If you’re wondering about kabab koobideh calories, here’s a quick breakdown:
- One skewer (100g) of Kabab Koobideh contains approximately 250-300 calories, depending on the type of meat and its fat content.
- A full serving with rice, butter, and grilled tomatoes can range from 600-700 calories.
Health Tip: To reduce calories, opt for lean ground meat or substitute rice with a side salad.
For a lighter Persian option, try our Tachin with Chicken recipe—it’s flavorful and baked to perfection.
FAQs About Persian Kabab Koobideh Recipe
1. How do I make Persian Kabab Koobideh that doesn’t fall off the skewers?
To prevent your kababs from falling off the skewers, ensure the meat mixture is sticky by kneading it thoroughly. Also, squeeze out excess water from the grated onions, as too much moisture can cause the meat to break apart.
2. What are the essential Kabob Koobideh ingredients?
The key ingredients for Kabob Koobideh are ground meat (beef, lamb, or a mix), grated onions, salt, pepper, and turmeric. Optional additions like saffron can enhance the flavor.
3. How many calories are in Kabab Koobideh?
One skewer of Kabab Koobideh contains about 250-300 calories. A full meal with rice and sides can reach 600-700 calories, depending on portion sizes.
4. Can I make Kabab Koobideh without a grill?
Yes, you can cook Kabab Koobideh in a grill pan on your stovetop or bake it in the oven. To bake, preheat your oven to 400°F (200°C) and cook for 15-20 minutes, flipping halfway.
5. What makes Kabab Koobideh different from other Iranian shish kebab recipes?
Kabab Koobideh is made with ground meat, while other Iranian shish kebab recipes, like Kabab Barg, use marinated chunks of meat. Koobideh is softer and juicier due to the kneaded ground meat mixture.Want another Persian classic? Try Ghormeh Sabzi, a fragrant herb stew loved by Iranians everywhere.
Enjoy Your Meal!
Ready to try the best Persian Kabab Koobideh recipe? Follow this step-by-step guide to create authentic Iranian kebabs that will impress your family and friends. Share your cooking adventure with us on Instagram and explore more Persian recipes on our website. Bring the flavors of Iran to your home today!
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