Koobideh Kebab
Ingredients
- 12 ounces onion – finely grated, drained very well (~2.5 medium onions)
- 16 ounces ground beef – 85% lean
- 16 ounces ground lamb
- 2 1/2 teaspoons kosher salt
- 1 teaspoons ground black pepper
- 1 teaspoons ground turmeric
- 1/2 teaspoons saffron threads – finely crushed
- 2 tablespoons hot water
- 2 tablespoons unsalted butter – melted
- 20 ounces tomatoes – whole (~5 medium tomatos)
- sumac – for serving
- lavash – for serving
Instructions
1. Line a bowl with a clean kitchen towel or several layers of cheesecloth. Add the onion, then wring firmly to expel as much liquid as possible until the pulp is very dry.
2. In a large bowl, combine the ground beef, ground lamb, drained onion pulp, kosher salt, ground black pepper, and ground turmeric. Knead vigorously with your hand until the mixture turns sticky and paste-like, 5–7 minutes.
3. Cover and refrigerate the mixture to firm up, 1–2 hours.
4. In a small bowl, stir together the saffron threads and hot water; let bloom 5 minutes. Whisk in the unsalted butter to make a saffron-butter baste and set aside at room temperature.
5. Prepare wide, flat metal skewers. With slightly damp hands, divide the chilled meat into 8 equal portions. Press each portion onto a skewer in a 8–9 inch strip about 0.5 inch thick, pinching along the length to form shallow ridges. Lay skewers on a tray and refrigerate 15–20 minutes while you heat the grill.
6. Build a hot charcoal fire for direct grilling (or preheat a gas grill on high) and clean the grates well.
7. Thread the tomatoes onto separate skewers (or use a grill basket) and set aside near the grill.
8. Place the meat skewers over high direct heat. After 2 minutes, when the underside is set and releases cleanly, flip. Continue grilling 6–8 minutes total, turning every 1–2 minutes and brushing with the saffron-butter baste during the last few turns, until the kebabs are well browned with light char and cooked through.
9. Grill the tomato skewers alongside until blistered and softened, 8–12 minutes, turning occasionally.
10. Slide the kebabs off the skewers onto lavash, sprinkle with sumac, and serve hot with the grilled tomatoes.
Koobideh Kebab is Iran’s beloved minced meat skewer, prized for its juicy, tender texture and deep, smoky flavor from live-fire grilling. The meat is seasoned simply so the richness of lamb and beef shines, with gentle warmth from turmeric and a perfumed saffron baste. It’s typically paired with blistered tomatoes and either lavash or steamed rice, with tangy sumac at the table to brighten every bite.
Historically, the word koobideh comes from the Persian verb meaning “to pound,” a nod to the traditional technique of hand-pounding meat with onions into a cohesive paste. The kebab rose to prominence in Iranian kababi houses and remains a centerpiece of chelow-kebab platters across the country. Today, it’s a national staple that has traveled with the Iranian diaspora, appearing at backyard grills and festive gatherings wherever Persian cuisine is cherished.