Koobideh kabobs have plenty of rich flavor from the mix of lamb, beef, and onion. Make this recipe for a meal that’s on the table in no time!
Entree Definition: Koobideh kabobs
This type of kabob hails from Persia and is pronounced koo-bi-day.
It’s made from ground lamb, beef, or chicken and is often mixed with different spices, fresh chopped parsley, and onions.
With lovely caramelization and charred flavor from the grill, these meat skewers are sure to become a new favorite.
How to make beef and lamb kabobs
Just mix together all of the ingredients and form around the skewers. Then, grill for a few minutes on each side and enjoy!
You can eat the kabob right off the skewer, or wrap it in a warm pita or flatbread and some toum, a tangy garlic sauce.
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Ground meat - For best results, use an even mixture of lamb and beef that’s fresh instead of previously frozen. I like to use a 90/10 blend for the ground beef, as a higher fat content will cause the meat to fall off the skewer when grilled.
- Onion - It’s important to grate the onion, not just dice it. This gives you all the flavor without large pieces in the mixture that will affect how well it molds to the skewer. Once grated, be sure to remove the excess liquid with a sieve.
- Sumac - This spice has a tangy lemony flavor without the full tartness of actual lemon juice. It’s commonly sprinkled over Persian kabobs and rice, but you can easily leave it out if you’re unable to find it.
- Lemon - Again, completely optional in this dish, but it can help balance the richness from the lamb meat.
- Mix the ingredients: Combine all of the ingredients in a large bowl and mix with a spatula or your hands until well combined. Don’t worry about overworking it, since it will hold its shape better the closer it is to a dough consistency.
- Form the kabobs: Next, wet your hands with water or leftover onion juice and form the meat mixture around the skewer. This works best when the mixture is cold, so place the bowl in the refrigerator for about 20 minutes if it won’t hold it’s shape.
- Grill the skewers: Place the kabobs on a well oiled grill and cook until browned on both sides. These cook pretty fast, so keep a close eye on them or the meat will dry out if overcooked.
- Rest and serve: Allow the meat to rest for a few minutes, so the juices can redistribute throughout. Then, add a sprinkle of sumac or a squeeze of lemon if you’d like before serving.
- Use flat kebab skewers - These work much better for this Persian kabob recipe than the thin, round kind. Not only do they provide more surface area for the meat to stick to, but the heated metal helps cook the meat from the inside as well. Plus, the food doesn’t spin around when it’s time to flip them.
- Make ahead - If needed, you can form the kabobs on the skewers and refrigerate for a few hours in advance. Place the skewers over the sides of a sheet pan or baking dish so the meat doesn’t touch the bottom, then cover tightly with plastic wrap before placing in the refrigerator.
- Storage - Wrap cooked Koobideh kabobs in foil or place in an airtight container before storing in the refrigerator. They should stay fresh for up to 4 days.
- Reheating - For best results, add a splash of water to an oven safe dish and place the kabobs inside. Then, cover with foil and heat in the oven until warmed through. Or, cover and reheat in the microwave over rice since the steam from the rice will keep the meat from drying it out.
Beef and Lamb Kabobs - Kabab Koobideh
- 1 medium onion peeled and grated (red or white)
- ½ lb lean ground lamb
- ½ lb lean ground beef (90/10 mix)
- 4 garlic cloves peeled and finely chopped
- 2 tbsp parsley finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground turmeric
- 1 tsp paprika
- ground sumac (optional)
- 1 lemon (optional)
- toum garlic spread (optional)
- Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
- Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
- Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
- I use a four sided cheese grater placed in a bowl to catch all the juice.
- If the meat mixture is room temperature the meat sometimes does not hold it's shape. If so, refrigerate 20 minutes to firm up and then mold on to skewers. To form meat around skewer, I hold an oval shape of the meat in my hand and with other hand slowly pierce the meat through with skewer. Using my thumb and index finger, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 8" long (see photos).
- I like to spread Toum Garlic Spread on top as well (see recipe).
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.