Kabab Koobideh — delicious and popular

When you ask Iranians about their favorite foods, you’ll almost certainly hear the name Kabab Koobideh — a traditional and incredibly delicious dish that requires special skill to prepare.

Kebab is so important to Iranians that it has even found its way into Persian literature, inspiring many idioms and proverbs featuring the word “kebab.” Its fame is such that it can be considered one of the most popular Iranian dishes around the world.

How to Cook Kabab Koobideh 

Among Iranian dishes, there are many varieties of kebabs, each prepared in a different way. That’s why, when you look at the menu of an Iranian restaurant, you’ll often find a long list of kebab options. Kabab Koobideh is a type of Iranian kebab made with ground meat. In the past, instead of mincing the meat, it was pounded by hand — and that’s how it got its name, “Koobideh,” which comes from the Persian word meaning “pounded.” 

Kabab Koobideh should be grilled either over an open flame or on a stovetop grill. Once the mixture is prepared, it is molded onto long metal skewers and spread evenly before being placed over the fire to cook thoroughly. While similar dishes called “Koobideh” may be prepared in other countries, the traditional Iranian method of grilling gives this kebab its unique flavor and distinguishes it from all others.

Ingredients for Making Kabab Koobideh

To prepare Kabab Koobideh for four people, you will need the following ingredients:

• Ground meat: 1 kilogram
• Onions: 2 medium
• Ground saffron: 1 teaspoon
• Black pepper: ½ teaspoon
• Salt and sumac: as needed

It’s best to use an equal mix of lamb ribs and beef sirloin for the ground meat. Of course, you can adjust the proportions according to your taste, but since beef alone doesn’t contain enough fat, it cannot be used by itself to make the kebab mixture.

Do not choose onions that are too large. Adding too much onion to the Kabab Koobideh mixture can cause the kebab to fall apart and lose its texture.

1. First, place the grated onions in a sieve and press them to remove the excess juice. This helps the kebab hold together better and ensures it grills evenly. Then, put the ground saffron in a small cup and add two ice cubes to it, allowing the saffron to slowly release its color and aroma.

2. Next, thoroughly knead the ground meat in a large bowl. If you are using two types of meat, it’s very important to mix them well so the combination is uniform. At this stage, add the grated onions, soaked saffron, black pepper, and salt to the meat. Once all the ingredients are well combined and a smooth, pliable mixture forms, cover the bowl with plastic wrap and place it in the refrigerator.

3. After two to three hours, take the bowl out of the refrigerator and get ready to skewer the kebabs! Keep a bowl of cold water nearby and wet your hands thoroughly. Take a handful of the kebab mixture and shape it into a small ball. Then, with your other hand, take a flat metal skewer and press the ball of meat onto the middle of the skewer so that the skewer goes through the center.

Next, gently spread the meat along the skewer using your thumb and index finger. It may sound simple, but shaping the meat onto the skewer is one of the most challenging steps in making Kabab Koobideh and requires practice and skill. Since this is the trickiest part of the process, keep the following tips in mind:

• After spreading the meat on the skewer, press the two ends a little more firmly. This helps the meat stick better to the skewer and prevents it from falling apart while grilling.

• To make it easier to place the skewers on the grill, leave some space at the ends of the skewer. Since the skewer can get hot while grilling, keeping the meat away from the areas you hold for turning helps prevent burns.

• To ensure the meat cooks evenly, shape it so that its thickness is uniform along the entire skewer, approximately one centimeter.

• If you place the skewered meat in the refrigerator before grilling, cooking Kabab Koobideh will be easier, and the flavor will improve. To do this, lay the skewers on a tray so they don’t touch the bottom, place another tray on top, and refrigerate.

. Place the skewers on the grill. At first, use high heat and turn the skewers quickly and frequently. Once the Kabab Koobideh starts to firm up, lower the heat slightly and continue turning the skewers until the kebabs are fully cooked.

Keep in mind that if you grill one side completely while the other side is still undercooked, the meat may slide off the skewer.

. Once the Kabab Koobideh is grilled, place it between two pieces of bread and slide the skewer out to remove the kebab. Now it’s time to enjoy this delicious Iranian dish!

• The more finely the meat is ground, the softer and stickier the kebab mixture becomes. For this reason, grind the meat two or three times.

• Although turmeric is commonly used in many Iranian dishes, never add it to Kabab Koobideh, as it will completely change the flavor of the kebab.

• If you are using new skewers, first heat them slightly and, after they have cooled, start skewering the meat. Otherwise, the meat may not stick well to the skewers.

Serving Koobideh Kebab
Although Koobideh kebab can be served immediately after being taken off the grill or barbecue, Iranian chefs often garnish it so that, in addition to its delicious taste, the dish also looks visually appealing. Usually, two methods are used to serve Iranian Koobideh kebab:

1. The kebabs are arranged on a serving platter. Then, at the table, each person takes a kebab onto their own plate, cuts it into pieces, and eats it with bread.

2. Koobideh kebab is served with rice, in which case it is called Chelow Kebab. Usually, a small pat of butter is placed on the rice so that it slowly melts, adding richness and flavor to the rice.

Sumac is one of the ingredients used both for garnishing and flavoring Koobideh kebab. Herbs are also commonly served with Koobideh, with raw onions, parsley, and basil being the most popular. Some people squeeze lemon juice over the kebab to enhance its flavor. Sometimes, beverages such as Iranian doogh are served alongside Koobideh. Flavoring the doogh with dried mint or certain local herbs makes enjoying it with the kebab even more delightful.