Kabab Koobideh (Persian Minced Lamb & Beef Kebab)
Juicy, charred Persian minced-meat kebabs seasoned simply with grated onion, turmeric and pepper. Cooked on skewers over a grill or under a broiler — a reliable home-cook version that keeps the texture tender and holds on the skewer.
42 min
start to finish
30 min
hands on
Some skill
difficulty
4
servings
Ingredients
Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
615 kcal53g protein3g carbs50g fat
An estimate, not a lab analysis.
Method
Peel and finely grate the onion into a bowl.
Use the large holes of a box grater or the grating disc of a food processor.
Squeeze the grated onion over the sink or in a clean kitchen towel to remove as much liquid as you can, then transfer the squeezed onion to a large mixing bowl.
Removing excess juice prevents the mixture from becoming too wet and helps the kebabs stay on the skewers.
Add the ground beef, ground lamb, egg, salt, pepper, turmeric and parsley (if using) to the bowl.
Mix the ingredients by hand, pressing and folding until the mixture becomes slightly pasty and sticks together evenly (about 2–3 minutes).
Don’t overwork; you want it homogenous but not tough.
Cover the bowl and refrigerate 30 minutes to chill and firm the mixture.
Chilling helps the meat stick to the skewers instead of falling apart.
Preheat your grill to medium-high (450–500°F / a hot charcoal bed) or preheat the oven broiler with the rack 4–6 inches from the heat.
If using charcoal, let the coals burn down to an even, glowing heat with a small flare for better char.
Divide the chilled meat into 6 equal portions and shape each portion lengthwise onto a metal skewer, pressing thinly and evenly (about ¾ inch / 2 cm thick).
Keep your hands slightly wet to prevent sticking; press firmly along the full length so the meat adheres to the skewer.
Brush both sides of each kebab lightly with olive oil and place the skewers on the hot grill or under the broiler.
Cook the kebabs on the first side without moving them until a good char forms, about 4 minutes.
Resist the urge to press or move them; lifting too early makes them break apart.
Flip the skewers and cook the second side until cooked through and nicely browned, about 4 minutes more.
Remove the skewers from heat and let the kebabs rest off the heat for 5 minutes.
Resting lets juices redistribute and makes the kebabs easier to slide off the skewers.
Slide the kebabs off the skewers onto a warm platter, sprinkle with sumac, and serve with lemon wedges.
Serve with saffron basmati rice (chelo) or flatbread, grilled tomatoes and fresh herbs.
Worth knowing
- If the meat mixture feels too loose to shape after chilling, refrigerate another 15–20 minutes; very cold meat is easier to form.
- For more smoky flavor at home, add a small foil packet of hot coals to a gas grill or briefly char the finished kebabs over direct flames.
- Do not over-salt before grilling if you’ll be serving with salted flatbread or pickles; you can always add a little extra at service.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeHigh protein
More Persian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Persian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.