Kabab (Kabob) Koobideh (Ground Beef Persian Kabab)

Many people (typically not Persian’s) think of kabab (kabob) 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 (Kabob) Koobideh.  :)

Kabab (Kabob) Koobideh

Kabab (Kabob) Koobideh

1 lb meat – the best meat will be 80/20 …lean meat will not come out juicy!!
liquid saffron (optional)
Somagh (Sumac)
3 spoons noon khoshk (breadcrumbs)
1 large red onion (or other onion if you prefer)- need to grate the onion and strain all the water out of it…it needs to be dry!

Mix the ingredients well, and mash the ingredients up so well that the meat finds a sticky effect. Leave it in the fridge for an hour or two. When you bring the meat out once again mash it up and punch it. Then the hard part of forming it on the kabab skewers comes. This takes much practice and honestly I cant do it that well. You will take small amounts of the meat and stick it to the skewer by pressing down and getting it to stick well. I will have a video up soon that will show you the way in which it is made, and how to form it on the skewer. I also have a little cheating kit where you can push the skewer into the meat.

When you go to cook the kabob on the grill make sure you flip it over really fast at the beginning. Otherwise if one side cooks and the other hasn’t the meat will all fall off the skewer. Once done take the meat off the skewer using bread (usually pita). Serve with bread or rice.

Note: You may want to grill some tomatoes as well since they go really good with the kabob!

19 wonderful comments and feedbacks from Persian Food lovers

  1. My recipe for kebab requires baking soda to be added before cooking. an you please tell me why?

  2. Afshin Mokhtari

    Thanks so much for this post, I’m excited to find it.

    One question: How do you grate an onion and strain all the water out??? I dont get that part.

    • Hi. I used a food processor to grate my onion; however, you can use a grater (randeh) that will also grate the onion into fine pieces. If you have the box style grater you would use the smallest grate size. Use a fine strainer to drain out the juices from the onion. If you dont do this step the mixture will have too much water in it and wont stick together well.

      I hope that information helps.

      Thanks :)

  3. When do you use the sumac and in what quantity?

    • Hi Afroz,
      You can use none or a lot. I usually use about a tablespoon of sumac and mix it with the other ingredients. Now once you’re ready to eat it, you can add more sumac on top of your Kabob and rice.

  4. Hello and thanks for the recipe. I found many recipes with some eggs (or egg yolk) added to the mixture. Is this imperative or important to add texture and flavour?

    • Hi. Some people add eggs to the recipe to make the meat stick more…it also will cause it to poof up a bit more. Some even add baking powder to get the kabab to poof up. I think if you get meat that isnt lean you shouldnt have a problem as long as you mash the meat up really good (kind of like beating up) so that it becomes very sticky. Try it out both ways until you find a technique that works for you :). Goodluck.

  5. hi

    do you also need egg?

    • I dont use eggs to make kabab. I typically get a 80/20 meat (20 % fat) so that when I mix everything together the meat will stick together real good. Of course it requires a bit of beating to get the meat to really stick. You can try it with an egg if you like…many people do use an egg.

  6. You mention you have a kit to help you get the meat on the skewer. Can you tell please provide a link as to where I can buy this? Thanks

    • Hi Jen. I’m sorry for the late reply. For some reason your comment was buried deep and didn’t see it. I did have a kit, but never got around using it as it looked too strange. I’ve been making my koobideh just using my hands. With practice it gets much better. I think I got rid of the kit. If you search “koobideh maker” on google you’ll find some of them. I even saw some videos on youtube.

  7. Please explain what liquid saffron is. Can you make it using zafran, and if so how do you do it and how much do you need to use. Also, please describe what skewer to use; is it of square cross-section or is it flat, and the size. Many thanks in advance!

    @recipescribbler:Baking soda tenderises meat by breaking down the muscle fibres, and it also makes the kabab mixture much stickier so that it won’t fall off so easily while grilling.

    • Liquid saffron is just where you take a very small amount of boiling water and add it to your grounded up saffron so it dissolves. I use less than half a teaspoon of grounded saffron with a slight amount of boiling water to dissolve the grounded saffron in. The skewer I use is the thick flat ones. There are ones in the stores that are for chicken kabab (thinner skewer) and then the ones that are thicker. If I can I will take a picture of the skewer alone to add to the page soon.

  8. Thank you for your detailed recipe. How can I make a Kobbide Kabab more Juicy? My kebobs are dry. Do you recomment to add extra fat?

    I think it is better to dissolve saffron in a cold boild water. The reason of using boiled water is to prevent the infection. If you make liquid saffron each time and don’t keep it for a long time, there is no need to use boiled water. Dissolving Saffron in boiling water will reduce the good odor.

  9. What is the orangy-yellowish color on the rice and what is it? How do you make it?

  10. Hi

    which part of the lamb meat is the best for the koobide:

  11. can I use egg, and baking soda at the same time on this recipe?

Add your own recipe ideas

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top