In the world of kebabs, one particular variety that takes a top spot is Persian Koobideh kebab. Fun fact: Los Angeles is often dubbed the "Persian capital outside of Iran," and boasts one of the largest Iranian communities in the world outside of Iran itself. This is one of my favorite kebabs after Pakistani Seekh Kebab for its simplicity. The spices are mellow and the meat truly shines in this one.
Ingredients Needed for the Perfect Beef Koobideh:
- Beef: Beef is a classic choice for meat and you want to use 80% lean and 20% fat.
- Onion: I recommend only using yellow onion. Keep the red onions for another recipe, although if in a pinch, you can use red onions.
- Spices and aromatics: Middle eastern cuisine is mellow in spices and I really enjoy keeping things simple and authentic where possible. The only spices we'll use are salt, black pepper, turmeric and garlic. Some recipes will have you add coriander and cumin, but traditional koobideh is much simpler and my Persian friends tell me that cumin and coriander in kebabs are not the standard.
- Saffron: This magic ingredient is a prized possession in many worldly cuisines and particularly Persian. Having said that, this is optional, so if you don't have saffron threads, skip it because it's expensive! It's as precious as gold when it comes to the culinary world.
Tips to Make the Best Koobideh Kebabs:
- Fat content: I harp about this in every post but truly, fat is an extremely important factor to hold the kebabs together (on the skewer). A good fat amount will ensure your meat sticks together and ensures juicy succulent kebabs.
- Grate and Strain the onion: This is even more important than the fat content. Onions have a lot of moisture in them and it's crucial that you grate it and squeeze the heck out of it to remove as much liquid as you can. Liquid is bad for the kebabs because they will cause them to fall off the skewer.
- Use Flat Skewers: Traditional Middle Eastern kebabs are cooked on flat steel skewers. If you don't have these, then simply combine 3-4 bamboo skewers together and wrap them in aluminum foil (demonstration in the video). They work like a charm and after the kebabs cook, you can simply discard the aluminum foil and reuse the bamboo skewers.
- Fire up the oven: To bake these in the oven, you need it set at the highest temperature. I go all the way up to 450F, however, keep in mind that if you live in an apartment, your smoke alarm might drive you nuts! You can drop the temp to 425F in this case. I also turn on the broiler towards the end to give the kebabs a really good char.
- Do Not Keep Flipping: One of the most important tip for cooking meats is to let it cook. You need to give it 6-7 mins at least in the oven to develop a good color before flipping it.
Different Cooking Methods:
While these kebabs are baked in the oven at 450F, you can use an outdoor gas grill, a charcoal grill (this is probably going to yield the best result) OR you can simply fry it in a pan with a little oil. For stovetop method, you don't need the bamboo skewers. You can simply shape the kebabs into logs and cook it.
How to make Persian Koobideh Kebab
Step 1: Prepare the Meat Mixture
In a large bowl, combine your meat. Add the grated, squeezed onion, garlic and spices. Mix thoroughly. The more you knead the mixture, the better the texture will be, so don’t be afraid to knead it for 5-10 minutes until it becomes paste-like and sticky.
Step 2: Form the Koobideh Kebabs
Divide the meat in equal golf-sized balls. Thread each ball onto a metal skewer and gently press the meat down the skewer, spreading it evenly. Use your fingers to press small indentations along the length of the kebab; this not only going to keep the meat on the skewer but also give it that traditional look of the classic Iranian kebabs.
Step 3: Preheat the Grill
If using a charcoal grill, let the coals heat up. For a gas grill, preheat it to medium-high heat (around 450°F). To avoid the meat sticking to the grill grates, I lay the skewers on two bricks to keep them elevated. If using the oven, I use a baking tray with high edges so the kebabs don't touch the tray.
Step 4: Grill the Koobideh Kebabs
Once the grill is hot, place the skewers on the grill. Grill the kebabs for 3-4 minutes per side, flipping them occasionally until they are cooked through and have a nice char on the outside.
Step 5: Serving
To serve, slide the cooked kebabs off the skewers and place them on a platter. In Persian restaurants, koobideh is served with basmati rice and grilled charred whole tomato and peppers on the side with a light sprinkle of sumac and parsley.
Storing and Reheating Tips:
Kebabs taste the best fresh off the grill or oven. Wrap them in aluminum foil and store them in the refrigerator for up to three days.you can reheat leftovers in a preheated oven at 350°F for 10-15 minutes, or until heated through or for a faster method, nuke in the microwave and it comes out just as good.
Watch how to make it:
Koobideh Kebab Recipe
Ingredients
- 1 lb ground beef 80% lean 20% fat
- 1 yellow onion grated and squeezed
- ¼ teaspoon turmeric
- 1 garlic clove minced
- 1 ¼ teaspoon salt or to taste
- ¾ teaspoon black pepper
- 1 teaspoon saffron water optional
Instructions
- In a mixing bowl, add beef and all the remaining ingredients and mix well until you see the threads of fat run through the meat. You will need to apply gentle pressure almost like you're kneading the meat. *Be sure to squeeze out moisture from the grated onions using a cheese cloth.
- Marinate for at least 25-30 mins.
- When ready to bake, preheat the oven to 425F-450F and divide the kebabs into 5-6 balls.
- Form one ball into a log by gently rolling in your palm and slide onto a flat skewer. Working fast, shape the kebabs onto the skewers till you get even thickness, then using your thumb and forefinger, create indentation marks that are characteristic of kebabs. Wet your hands as you work the meat.
- Place the skewers on a baking tray to keep the meat elevated as it cooks.
- Place the tray in the oven and bake for 7 mins on each side. Turn on the broiler for 2 more minutes. Total cooking time will be roughly 15-18 mins depending on your oven. If cooking on a charcoal grill, kebabs will usually cook in about 10-12 mins.
- Once cooked, slide off the skewer immediately and serve with Persian-style Basmati rice, green sauce/tzatziki and roasted green chili.
Karima
You don’t put katchri powder here ? Thanks
Rookie With A Cookie
Correct, no kachri powder for this one. I only use kachri for South Asian kebabs.
Karime
You don’t put katchri powder here ? Thanks
Rookie With A Cookie
Not in this one as this is a persian style kebab.
Rebecca
I noticed the recipe doesn’t say to add egg or sumac to the recipe, will the meat fall apart without the egg? Do we leave out the sumac?
Rookie With A Cookie
Hi Rebecca, I have a section the post dedicated to all the tips that will ensure your kebab does not fall off the skewer. The biggest tip is to squeeze out the onion and remove all the moisture. I have made 100s of kebabs with these tips and not one has fallen apart:) I don't use eggs. You can add sumac if you like but I generally like to sprinkle it over the rice and place.
R
What temp for broiling ?
Rookie With A Cookie
Hi there, broiling is done at the highest temp but typically ovens have a setting called "Broil." If your oven does not have a broiler setting, cook it on 450F
Tim
So good! I didn’t have skewers so I just put it on a rack placed on a tray And came out so good, thank you ! Just hard to make the Kabob Shape without the skewers so some of mine were thin and they were a bit overcooked but Still good.
Rookie With A Cookie
That’s amazing Tim! Glad to hear you enjoyed the recipe. The skewer really helps cooks the meat from the inside without overcooking.
Tim
So good! I didn’t have skewers so I just put it on a rack placed on a tray And came out so good, thank you ! Just hard to make the Kabob Shape without the skewers so some of mine were thin and they were a bit overcooked but Still good.
Rookie With A Cookie
That's great to hear, Tim.