Authentic Persian Koobideh Kebab Recipe – A Taste of Iran’s Grilled Perfection

Introduction

When it comes to Iranian cuisine, few dishes are as iconic and beloved as Koobideh Kebab. This juicy, flavorful ground meat kebab, traditionally grilled over open flames and served with fluffy saffron rice or warm flatbread, captures the essence of Persian hospitality and flavor. In this article, we’ll walk you through the rich history, ingredients, cooking techniques, and tips for making the perfect koobideh kebab at home.

What is Koobideh Kebab?

Koobideh (also spelled Koubideh or Kubideh) is a traditional Iranian kebab made from ground lamb, beef, or a combination of both. It’s seasoned with onions, salt, pepper, and sometimes turmeric, shaped onto wide metal skewers, and grilled over hot coals. The result? A savory, smoky, juicy kebab that melts in your mouth.

Ingredients You’ll Need

Here’s what you’ll need for a classic Persian koobideh:

• 1 lb ground beef (80/20 or with some fat) or a mix of beef and lamb

• 1 large onion (grated and drained)

• 1 tsp salt

• ½ tsp black pepper

• Optional: a pinch of turmeric or sumac

Tip: Let the onion juice drain well, otherwise the kebab may not hold on the skewer.

How to Make Koobideh Kebab at Home

1. Prepare the Meat Mixture

Mix the ground meat, grated onion, salt, and pepper by hand until the mixture becomes sticky and holds together well. This is key to the texture of a good koobideh.

2. Shape and Skewer

Wet your hands and form the meat around flat skewers, pressing firmly so it stays in place. Create ridges with your fingers for that classic koobideh look.

3. Grill to Perfection

Grill over hot charcoal or gas grill until nicely browned and cooked through, turning once. Avoid over-flipping.

Pro Tip: Keep a bowl of cold water nearby to dip your hands while shaping kebabs — it prevents sticking.

What to Serve with Koobideh Kebab

A traditional Persian koobideh plate is never complete without:

• Grilled Tomatoes

• Sliced Raw Onions

• Fresh Parsley or Herbs

• Saffron Rice (Chelo) or Lavash Bread

• Lemon or Sumac for extra zing

Add a side of mast-o-khiar (yogurt with cucumber and mint) for a refreshing balance!

Why You’ll Love This Recipe

✅ Authentic taste, just like in Iran
✅ Simple ingredients, no hard-to-find spices
✅ Quick prep, great for backyard BBQs
✅ Perfect for family gatherings or weeknight dinners

FAQs about Koobideh Kebab

Q: Can I make koobideh in the oven or on a skillet?
Yes! Use a broiler or cast iron grill pan for indoor cooking. It won’t have the exact charcoal flavor, but it’s still delicious.

Q: Why do my kebabs fall off the skewer?
Too much onion moisture or not mixing long enough. Use fatty meat, drain onions well, and knead the mixture thoroughly.

Final Thoughts

Making Persian Koobideh Kebab at home is easier than you might think — and the reward is unbeatable. Whether you’re introducing friends to Iranian flavors or craving a nostalgic taste of home, this dish brings people together around the grill with love, smoke, and sizzling joy.