1. Why does my Kabob Koobideh fall off the skewer?

This is one of the most common problems. The key is to knead the meat well until it becomes sticky. Also, removing excess water from the grated onions and chilling the mixture before grilling helps maintain its shape.

2. Can I make Kabob Koobideh without a grill?

Yes! While a charcoal grill provides the best flavor, you can also cook koobideh: In an oven at 400°F (200°C) for 15-20 minutes. On a stovetop grill pan , flipping every few minutes for even cooking.

3. What’s the difference between Kabob Koobideh and Shish Kebab?

Shish Kebab uses chunks of meat on skewers, while Kabob Koobideh is made from ground meat , shaped around flat metal skewers for a softer texture.

4. How do I store and reheat leftovers?

To keep Kabob Koobideh fresh: Refrigerate in an airtight container for up to 3 days. Freeze for longer storage, separating layers with parchment paper. Reheat in an oven at 350°F (175°C) until warmed through.

"Delicious Kabob Koobideh: The Ultimate Guide to Juicy Persian Kebabs (2024)"

Delicious : The Ultimate Guide to Juicy Persian Kebabs

Print Recipe

A traditional Persian dish made from seasoned ground meat, shaped onto skewers, and grilled over an open flame. This kebab is known for its juicy texture and smoky flavor.

Author: miral
Prep Time: 15 minutes.
Cook Time: 10 minutes.
Total Time: 25 minutes.
Yield: Serves 4-6 people 1x
Category: Dinner
Method: Grilling over charcoal for an authentic smoky flavor. Alternative: Oven-baked at 400°F (200°C) for 15-20 minutes, turning once.
Cuisine: Persian, Middle Eastern.
Diet: Gluten Free

Ingredients

Scale

1 lb ground beef (80% lean, 20% fat)
½ lb ground lamb (optional for extra flavor)
1 large onion, grated and excess water removed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sumac
½ teaspoon turmeric
1 teaspoon saffron, dissolved in warm water
1 clove garlic, minced (optional)
1 tablespoon butter (for basting)

Instructions

In a large bowl, mix ground beef, lamb, and grated onions until well combined.
Add salt, pepper, sumac, turmeric, and saffron water, then knead the mixture for about 10 minutes until sticky.
Cover and refrigerate for at least 1 hour to let the flavors develop.
Wet your hands, take a handful of the meat mixture, and mold it around flat metal skewers, pressing ridges into the surface.
Preheat a charcoal grill or stovetop grill pan.
Grill the skewers over medium-high heat, turning every minute for 8-10 minutes, until browned and slightly charred.
Baste with melted butter before serving for extra juiciness.
Serve with saffron rice, grilled tomatoes, fresh herbs, and doogh (Persian yogurt drink).

Nutrition

Calories: 300 kcal
Sodium: 350mg
Fat: 22g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 20g

Keywords: Kabob Koobideh, Persian kebab, Iranian grilled meat, koobideh recipe, best koobideh, Persian BBQ, Persian cuisine, ground beef kebab.

Find it online: https://miralrecipes.com/kabob-koobideh-recipe-guide/