Kabob Koobideh (Persian Beef Kebab Recipe) Recipe

Introduction

Kabob Koobideh is a classic Persian beef kebab that’s juicy, flavorful, and perfect for grilling season. Made with ground beef seasoned with a blend of spices and saffron, it delivers a rich and satisfying taste that pairs beautifully with grilled vegetables and rice.

Ingredients

• 2 lbs ground beef (lean)
• 1 onion
• 2 garlic cloves (minced)
• 2 tsp paprika
• 2 tsp sumac
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground turmeric
• 1 pinch of saffron (less than ¼ tsp)
• 3 tbsp butter or olive oil (or a combination)
• Pearl onions, Roma tomatoes, sweet and hot peppers (for grilling)
• Additional sumac and chopped parsley (for garnish)

Instructions

1. Step 1: Grate the onion finely and drain it well. You can use a fine mesh sieve or squeeze out the liquid using a clean towel.
2. Step 2: In a large bowl, combine the ground beef, grated onion, minced garlic, paprika, sumac, salt, black pepper, and turmeric. Mix thoroughly. Fry a small portion in a pan to taste and adjust seasoning if needed. Refrigerate the mixture for 2 hours to help with skewer shaping.
3. Step 3: Prepare saffron water by crushing the saffron threads in a small bowl. Add 2 ice cubes and let the saffron infuse.
4. Step 4: Melt butter in a small pan, then add the saffron-infused water. Set aside for brushing later. You can substitute olive oil or use a mix of both if preferred.
5. Step 5: Shape the meat around flat Persian-style skewers, pressing firmly to adhere. If you don’t have flat skewers, form logs by hand. Use your thumb and index finger to create indentations every inch to ensure even cooking.
6. Step 6: Grill the skewers over hot coals or a gas grill. Turn regularly to develop a nice char on all sides.
7. Step 7: When the meat is nearly cooked, brush the saffron butter over both sides to enhance flavor and moisture.
8. Step 8: Grill the pearl onions, Roma tomatoes, and peppers alongside the kebabs. Lightly oil the vegetables before grilling to your desired doneness.
9. Step 9: Serve the Kabob Koobideh with saffron rice and grilled vegetables. Garnish with extra sumac and chopped parsley for a vibrant finish.

Tips & Variations

• Use flat skewers to help the meat cook evenly and stay securely in place during grilling.
• For a juicier kebab, choose ground beef with a bit of fat (around 15-20%).
• Try adding finely chopped fresh herbs like parsley or mint for a fresh twist.
• If saffron is unavailable, a pinch of smoked paprika can provide a different but complementary flavor.
• You can cook the shaped meat logs in a broiler or pan if a grill is not available.

Storage

Store any leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. The uncooked meat mixture can be refrigerated for up to 24 hours before shaping and grilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for Kabob Koobideh?

Yes, ground lamb or a mix of beef and lamb work well and add a rich flavor. Adjust seasoning accordingly to suit the meat choice.

What if I don’t have flat Persian skewers?

If you don’t have flat skewers, you can shape the meat into logs by hand and cook them on a grill or broiler. The flat skewers help the meat cook more evenly but aren’t essential.

Kabob Koobideh (Persian Beef Kebab Recipe) Recipe

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Kabob Koobideh is a classic Persian beef kebab made from seasoned ground beef mixed with aromatic spices, grilled to perfection on flat skewers. This traditional recipe features a fragrant saffron butter glaze and is typically served with grilled vegetables and saffron rice for an authentic Middle Eastern dining experience.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Persian

Ingredients

Scale 1x2x3x

Meat Mixture

• 2 lbs Ground beef (lean)
• 1 Onion, grated
• 2 Garlic cloves, minced
• 2 tsp Paprika
• 2 tsp Sumac
• 1 ½ tsp Kosher salt
• ½ tsp Black pepper
• ½ tsp Ground turmeric
• 1 pinch of saffron (less than ¼ tsp)

Saffron Butter

• 3 tbsp Butter or olive oil (or combination)
• Pinch of saffron threads (see above)
• 2 ice cubes (for saffron infusion)

Vegetables & Garnishes

• Pearl onions
• Roma tomatoes
• Sweet and hot peppers
• Sumac for sprinkling
• Chopped parsley for garnish

Instructions

1. Grate the Onion: Grate the onion finely and place it in a fine mesh sieve to drain excess liquid. Alternatively, squeeze grated onion in a clean towel to remove moisture. This step is key to ensuring the meat mixture isn’t watery.
2. Prepare the Meat Mixture: In a large bowl, combine ground beef, grated onion, minced garlic, paprika, sumac, kosher salt, black pepper, and turmeric. Mix thoroughly until all ingredients are well incorporated. Fry a small portion in an oiled pan, taste, and adjust seasoning as needed. Refrigerate the mixture for 2 hours to firm up for shaping.
3. Infuse Saffron: Crush saffron threads with the back of a spoon or muddler in a small bowl, then add two ice cubes. Allow the saffron to infuse and release its color and aroma.
4. Make Saffron Butter: Melt butter in a small frying pan, then stir in the saffron infusion. Set this saffron butter aside for basting during grilling. Olive oil may be used instead or combined with butter.
5. Form Skewers: Wearing clean hands, take small handfuls of the meat mixture and firmly mold around flat Persian style metal skewers to ensure even cooking and prevent falling off. Press down with your thumb and index finger every inch to create signature indentations on the kebabs.
6. Grill the Kebabs: Preheat a gas grill with hot coals or similar heat source. Place skewers on the grill and cook, turning regularly to achieve char marks and even cooking on all sides.
7. Brush with Saffron Butter: When the meat is nearly cooked through, brush the kebabs on all sides with the saffron butter to impart rich flavor and moisture.
8. Grill Vegetables: While kebabs cook, rub pearl onions, Roma tomatoes, and sweet or hot peppers with a little olive oil. Grill these alongside the meat until tender and slightly charred according to preference.
9. Serve: Plate the grilled Koobideh kebabs with saffron rice and grilled vegetables. Sprinkle additional sumac and chopped parsley over the top for a fresh, tangy finish.

Notes

• Using flat metal skewers helps retain the meat during grilling and promotes even cooking.
• Draining the grated onion is essential to prevent the meat from becoming too wet and falling apart.
• Refrigerating the meat mixture before forming skewers firms it up and makes shaping easier.
• If Persian style skewers are unavailable, you can shape kebabs by hand into logs and cook without skewers.
• Saffron butter adds a fragrant and authentic touch, but olive oil can be substituted for a dairy-free option.
• Sumac sprinkled on the finished kebab adds a citrusy tang that complements the rich meat flavors.

Keywords: Kabob Koobideh, Persian beef kebab, ground beef kebab, saffron butter kebab, Middle Eastern grilling, traditional Persian kabob