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Kabab (Kabob) Koobideh (Ground Beef Persian Kabab)

Name: Kabab (Kabob) Koobideh (Ground Beef Persian Kabab)
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings (about 6-8 skewers)
Cuisine: Persian
Ingredients: 1.5 lbs ground beef (80/20 beef or beef/lamb blend — lean meat will not come out juicy!); 1 large red or yellow onion, finely grated and squeezed COMPLETELY dry in a kitchen towel; 3 tablespoons breadcrumbs (noon khoshk); 1 tablespoon bloomed liquid saffron; 1 tablespoon ground Sumac (somagh); 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; Whole tomatoes for grilling; Flatbread (Sangak or Lavash) for pulling meat off skewers

کباب کوبیده اصیل بازاری

Many people (typically not Persians) think of kabab as something on a tiny stick with bell peppers and onions in between small beef pieces. Here I will explain my recipe (or rather one passed down by my dad) for Kabab Koobideh! Note: You may want to grill some tomatoes as well since they go really good with the kabab!

Prep Time

30 mins (plus chilling)

Cook Time

15 mins

Total Time

45 mins

Servings

4 servings (about 6-8 skewers)

Difficulty

Hard

Kabab (Kabob) Koobideh (Ground Beef Persian Kabab)

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Steamed Saffron Basmati Rice with ButterGrilled Charred TomatoesSumac (Somagh)Fresh Herbs & Onions (Sabzi Khordan)

🔥The Mangal & Basting Secret

Charcoal & Saffron Technique: Turn skewers frequently during the first 2 minutes over glowing heat so the meat seals and locks onto the blade. Brush generously with melted saffron-butter and a squeeze of fresh lime right before resting under warm lavash.

Ingredients

مواد لازم

Servings Stepper

6 servings

Unit System

Prep ready: 0 of 8

1 ½ lbs ground beef (80/20 beef or beef/lamb blend — lean meat will not come out juicy!)

1 large red or yellow onion, finely grated and squeezed COMPLETELY dry in a kitchen towel

3 tablespoons breadcrumbs (noon khoshk)

1 tablespoon bloomed liquid saffron

1 tablespoon ground Sumac (somagh)

1 teaspoon salt and ½ teaspoon freshly ground black pepper

Whole tomatoes for grilling

Flatbread (Sangak or Lavash) for pulling meat off skewers

Step-by-Step Instructions

طرز تهیه

Grate and dry onion: Finely grate the onion and press it through a clean dish towel to squeeze out every drop of juice — the onion pulp must be completely dry so the meat doesn’t fall off the skewer!

Knead the meat: In a bowl, combine meat, squeezed onion, breadcrumbs, saffron, salt, and pepper. Knead vigorously with your hands for 10 to 15 minutes until the mixture turns pale, paste-like, and sticky. Chill in the fridge for 1 to 2 hours.

Skewering: Divide meat into tennis-ball-sized portions. Wet your hands with cold water, mold the meat onto wide, flat stainless steel kabab skewers, pressing with your thumb and fingers to create the signature wavy ridges. (This takes practice — honestly I can’t do it that well without practice, and I also have a little cheating tool where you push the skewer into the meat!).

Grilling: Place skewers directly over high charcoal heat. Flip the skewers almost immediately (within 30 to 45 seconds!) so both sides sear and the meat locks onto the skewer without falling off into the coals. Grill for about 6 to 8 minutes, turning frequently.

Pull and serve: Place skewers between folded flatbread (lavash or sangak) and pull the meat off the skewer. Serve immediately dusted with sumac, grilled charred tomatoes, butter, and steamed basmati rice 🙂.

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