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overhead of flat metal skewers with Koobideh babobs on a wooden table
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5 from 14 votes

Grilled Koobideh Kabob (Beef and Lamb)

Koobideh kabob is a Persian recipe featuring skewers of seasoned ground lamb, beef, and onion. Make grilled meat skewers for a quick, easy meal!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: main dishes
Cuisine: Iranian, Middle Eastern, Persian
Servings: 8 skewers
Author: Kevin

Ingredients

Instructions

  • 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.

Broiler Method

  • If you use skewers they need to be all metal, otherwise make the kabobs into long rolls and place them on a broiler rack lined pan to catch the juices. Move the oven rack to the second highest setting from the top. Broil the kabobs until browned, about 6-7 minutes on each side.

Video

Notes

  1. I use a four sided cheese grater placed in a bowl to catch all the juice.
  2. 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).
  3. I like to spread Toum Garlic Spread on top as well (see recipe).

Nutrition

Calories: 236kcal | Carbohydrates: 3g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 374mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg