Kabob Koobideh is an Iranian dish made with ground lamb, ground beef, or a combination of the two meats seasoned with onions, garlic and turmeric. It is very popular in Iran and can be found served in upscale Iranian restaurants and by street vendors. Serve it with Persian Tahdig Rice, grilled vegetables and flat breads for a taste of Iran. The hardest part making any Kabob Koobideh recipe is getting it on the 1 inch skewers, but they also taste delicious turned into patties and grilled.
Ingredients for Kabob Koobideh Recipe – 10 Kabobs
- 1 1/2 pounds ground beef (can use all lamb)
- 1 pound ground lamb (can use all beef)
- 1 medium onion
- 3 garlic cloves, minced
- 1 egg
- 1 teaspoon sea salt
- 3 tablespoons fresh squeezed lemon juice, seeds removed
- 1/2 teaspoon ground pepper
- 1/2 teaspoon turmeric powder
Equipment for Kabob Koobideh Recipe
- 10 1 inch metal skewers*
- 2 1 inch metal pipes to keep skewers off the grill*
- grill
- food processor or sharp knife
- thin, clean towel
*We did not own 1 inch skews so we used our double pronged skewers. We enjoyed this meal so much that we will invest in the 1 inch skewers. You cannot use regular skewers because the ground meat will fall off. Also, the kabobs are not suppose to touch the grill. We bought two 1 inch pipes to keep the skewers off the grill. If you do not have the right skewers, simply make these into flat, thin patties and grill. Although they will not have the traditional shape, they will still have the traditional flavor.
Note: We tripled the recipe. Photos reflect the increased size, but the ingredients and directions are for a single recipe.
Directions for Kabob Koobideh Recipe
Peel onion and cut into quarters. Separate pieces. Place in a food processor and finely mince.
Scrape the onion onto a clean towel and squeeze out as much juice as possible. Discard the juice.
When drained, the onions resemble coconut.
Place onions in a large bowl and add the egg, salt, pepper, garlic, lemon juice, and turmeric powder.
Mix well.
Add ground meat and combine well using your hands.
Cover and refrigerate for at least an hour. Overnight is even better!
Just before grilling, add meat to skewers. Have a bowl of water next to you so you can dip your hands into the water as you work. This keeps the meat from sticking to your hands and helps it stick to the skewers. Dip your hands in the water then grab a handful of chilled meat and squeeze it on to the middle of the skewer. Pushing your thumb against your hand, work the meat up and down the skewer from the middle. The meat should be 1/2 thick around the entire skewer. Do not make your kabobs thick or they will not cook properly. Note: There is a real trick to this. You may want to watch an online video for more suggestions.
To grill the Kabob Koobideh, place your two pipes on the grill. They should run parallel to one another along the back of the grilling surface and one along the front. Your coals or gas should be medium high. Place your kabobs on the grill so the tips sit on the back pipe and the handles are on the front pipe. In the beginning, turn your kabobs frequently so the meat is seared on both sides. This will help hold the meat on the skewers. Continue to rotate until the meat is thoroughly cooked through. The internal temperature should be 160 degrees F. Note: If the meat falls off the skewer while grilling, simply finish cooking directly on grill. Also, if you made patties, simply cook through turning frequently.
Serve with grilled veggies, Persian Tahdig Rice and Middle Eastern bread.
