Kebab Koobideh (Persian Ground Meat Kebabs)
Kebab Koobideh (Persian Ground Meat Kebabs)
Ingredients
For the Kebab Mixture
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, optional, for richer flavor
- 1 yellow onion, large, grated and squeezed dry
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1/4 teaspoon baking soda, optional, for tenderness
For Grilling and Serving
- 4 tomatoes, medium, halved
- 2 green bell peppers, halved
- 2 tablespoons butter, melted
- 1 tablespoon saffron water, from steeped saffron
- 2 teaspoons sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
- 2 cups basmati rice, cooked, for serving
Instructions
- 1
Grate the large yellow onion using the fine side of a box grater. Place the grated onion in a fine-mesh sieve or cheesecloth and squeeze out as much liquid as possible. Discard the liquid. This step is crucial for preventing the kebabs from falling apart.
⏱️ 5 min
- 2
In a large mixing bowl, combine the ground beef, ground lamb (if using), squeezed grated onion, salt, black pepper, turmeric, and baking soda (if using). Pour in the steeped saffron water, reserving a tablespoon for basting later.
⏱️ 5 min
- 3
Mix the ingredients thoroughly by hand for at least 5-7 minutes. The mixture should become very sticky and cohesive, almost like a paste. This vigorous kneading develops the protein and helps the meat bind to the skewers.
⏱️ 7 min
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the flavors to meld and the meat to firm up, making it easier to shape onto skewers.
⏱️ 120 min
- 5
Preheat your grill to medium-high heat (375-400°F). If using charcoal, ensure the coals are glowing hot with a thin layer of ash. If using gas, preheat for 10-15 minutes.
⏱️ 15 min•🌡️ 375
- 6
Prepare a small bowl of water for wetting your hands. Take about 1/2 cup of the chilled meat mixture and firmly press it onto a wide, flat metal skewer, shaping it into a long, even strip about 8-10 inches long and 1/2 inch thick. Use your wet fingers to create indentations along the length of the kebab, which helps it cook evenly and adds visual appeal.
⏱️ 10 min
- 7
Place the skewered kebabs directly over the hot grill. Grill for 3-4 minutes per side, turning frequently to ensure even cooking and prevent burning. The kebabs should develop a nice char and be cooked through.
⏱️ 15 min
- 8
While the kebabs are grilling, brush the halved tomatoes and bell peppers with a little olive oil and season with salt and pepper. Grill them alongside the kebabs until tender and slightly charred, about 5-7 minutes.
⏱️ 7 min
- 9
In a small bowl, combine the melted butter with the reserved tablespoon of saffron water. Once the kebabs are cooked, brush them lightly with this saffron butter mixture for added flavor and shine.
⏱️ 3 min
- 10
Carefully slide the cooked kebabs off the skewers onto a serving platter. Serve immediately with grilled tomatoes and peppers, cooked basmati rice, a generous sprinkle of sumac, and fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kebab Koobideh (Persian Ground Meat Kebabs)
Ingredients
For the Kebab Mixture
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, optional, for richer flavor
- 1 yellow onion, large, grated and squeezed dry
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1/4 teaspoon baking soda, optional, for tenderness
For Grilling and Serving
- 4 tomatoes, medium, halved
- 2 green bell peppers, halved
- 2 tablespoons butter, melted
- 1 tablespoon saffron water, from steeped saffron
- 2 teaspoons sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
- 2 cups basmati rice, cooked, for serving
Instructions
- 1
Grate the large yellow onion using the fine side of a box grater. Place the grated onion in a fine-mesh sieve or cheesecloth and squeeze out as much liquid as possible. Discard the liquid. This step is crucial for preventing the kebabs from falling apart.
⏱️ 5 min - 2
In a large mixing bowl, combine the ground beef, ground lamb (if using), squeezed grated onion, salt, black pepper, turmeric, and baking soda (if using). Pour in the steeped saffron water, reserving a tablespoon for basting later.
⏱️ 5 min - 3
Mix the ingredients thoroughly by hand for at least 5-7 minutes. The mixture should become very sticky and cohesive, almost like a paste. This vigorous kneading develops the protein and helps the meat bind to the skewers.
⏱️ 7 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the flavors to meld and the meat to firm up, making it easier to shape onto skewers.
⏱️ 120 min - 5
Preheat your grill to medium-high heat (375-400°F). If using charcoal, ensure the coals are glowing hot with a thin layer of ash. If using gas, preheat for 10-15 minutes.
⏱️ 15 min•🌡️ 375 - 6
Prepare a small bowl of water for wetting your hands. Take about 1/2 cup of the chilled meat mixture and firmly press it onto a wide, flat metal skewer, shaping it into a long, even strip about 8-10 inches long and 1/2 inch thick. Use your wet fingers to create indentations along the length of the kebab, which helps it cook evenly and adds visual appeal.
⏱️ 10 min - 7
Place the skewered kebabs directly over the hot grill. Grill for 3-4 minutes per side, turning frequently to ensure even cooking and prevent burning. The kebabs should develop a nice char and be cooked through.
⏱️ 15 min - 8
While the kebabs are grilling, brush the halved tomatoes and bell peppers with a little olive oil and season with salt and pepper. Grill them alongside the kebabs until tender and slightly charred, about 5-7 minutes.
⏱️ 7 min - 9
In a small bowl, combine the melted butter with the reserved tablespoon of saffron water. Once the kebabs are cooked, brush them lightly with this saffron butter mixture for added flavor and shine.
⏱️ 3 min - 10
Carefully slide the cooked kebabs off the skewers onto a serving platter. Serve immediately with grilled tomatoes and peppers, cooked basmati rice, a generous sprinkle of sumac, and fresh chopped parsley.
⏱️ 5 min