Kebab Koobideh - Persian Ground Lamb Kebabs

Kebab Koobideh - Persian Ground Lamb Kebabs - Kebab or Kabob Koobideh is a popular Persian Kebab that is served in restaurants, as well as on the streets (by a Kabobi - Kebab Man) or inside bazaars in Iran. It also happens to be one of our favourite Kebabs! It is the most flavourful, juicy Kebab ever and it is easy to make too. The Kebab itself is made with ground lamb or beef or a combination of the two.

Persian Ground Lamb Kebabs

The Kebab is juicy, aromatic, delicious and has a smoky flavour because it is cooked suspended over Coal. It is usually served with Grilled Vegetables, Rice (Chelow - Steamed Persian Rice which is topped with Butter, Sumac and Saffron) and Persian Flatbreads such as Lavash or Sangak.

The Flatbread is usually used to pull the Kebab off the skewer. This serves a few purposes - it is a way of showcasing the Kebabs in a dramatic way, the juices from the Kebab go on to the Flatbread, the Kebab can be rolled in the Flatbread to eat as a Kebab roll.

Ingredients in Koobideh Kebab

Saffron Water

Saffron (ground in a pestle and motor), Large pinch sugar, ¼ cup Ice Cold Water

Kebab Mixture

• Twice ground Lamb or Beef (15% Fat - I use Lamb Shoulder) at room temperature
• Onions, grated and strained over a fine mesh strainer using the back of a metal spoon (reserve juice)
• Salt and Ground Black Pepper - I use coarse ground Black Pepper
• Bicarbonate of Soda - for tender Kebabs
• Sumac - Adds a tangy Lemon Juice flavour.
• Ghee - Adds Flavour but also it is additional Fat which helps the Kebabs to bind together
• Garlic, crushed - Fresh or use a store brought paste

Saffron Butter for basting

Butter, Lemon Juice, Saffron Water, Salt, Black Pepper

How to Make them

The full recipe with ingredient measurements can be found in the recipe card at the bottom of the page:

Step 1 - Bloom the Saffron in Ice Cold Water and add a pinch of Sugar, then set aside.

Step 2 - Grate the Onions and strain the juice over a fine mesh strainer. Reserve some of the Juice. Make the Kebab mixture by combining all the ingredients for the Kebabs in a large bowl. Knead for 5 - 8 minutes.

Note - At this stage you can place it in the fridge for up to 1 hour, but it will need to be at room temperature before shaping.

Step 3 - Use wet hands to divide the Meat mixture into even balls. 

Step 4 - Place a large chunk of Kebab mixture onto the middle of a wide skewer. Then use your index finger and thumb to shape them onto the skewers. Make sure the Meat is squeezed well onto the skewer.

Note - It is best to use ½ - 1 inch flat metal skewers if you can find them.

Step 5 - Make the Butter Baste by mixing all the ingredients into the melted Butter.

Step 6 - Cook - You have a few options here but if you can, doing it over a BBQ or an Outdoor grill is the best option.

Note -The heat needs to be pretty intense to ensure that the Kebabs cook quickly.

If you are using a BBQ, get it going at least 20 minutes before cooking. Once the coal is ashy, add the Skewers one by one vertically across the entire BBQ (if they are long enough). Cook for around 5-8 minutes.

TIP - For the first few minutes, turn the skewers regularly (every 10-15 seconds).  This is an important step because it means the Meat forms a crust and adheres to the skewers very quickly. It could fall off otherwise. Towards the end you can turn every 25-30 seconds.

Make sure to baste regularly with the Saffron Butter while they are cooking.

Step 7 Alternative - Alternatively grill them indoors on high for the same amount of time making sure you turn them every 20 seconds.

Step 8 - If you can find it, place Lavash Bread on a platter (or serve with Rice - More on that soon). Carefully loosen the Kebabs from the Skewers and remove to the platter. 


How to Serve

Kebab Koobideh is serve with Persian Steamed White Rice (Chelow). which is topped with a few cubes of Butter, a sprinkle of Sumac and some Saffron Water.

Chelow Kebab is Kebab (Any Persian Kebab) served with Rice.

It is also delicious served with Tahdig. (Recipe coming soon).

It is also served alongside grilled Vegetables like Tomatoes and Green Peppers as well as Raw Onions.  

Top Tips

• If you wish to place the Meat in the fridge for the flavours to mingle, you will need to bring it back to room temperature before shaping onto skewers.
• The Meat is the most important part of this recipe. It should be 85% lean. I tend to use Lamb Shoulder but you can use any marbled fatty cut of Lamb or Beef or a combination of the 2. The fatty Meat adheres to the skewers easily and makes for a juicy Kebab.
• It is best to use ½ - 1 inch flat metal skewers if you can find them. This will make about 12 - 15 Kebabs.
• The Kebabs should be suspended over the Coals and should not come into contact with them. When the Kebabs go onto the Grill, you need to start rotating them every 15 seconds so they adhere to the skewers; form a crust and the Kebab.

Make Ahead

The Meat can be made up to a day ahead and stored in the fridge. Just make sure to bring it to room temperature before shaping.
Cooking Variations

To grill them indoors, grill on high for the same amount of time making sure you turn them every 20 seconds.

Storing Leftovers

Leftover kebabs are best stored in an airtight container in the refrigerator for up to 4 days. This is why they are great for Meal Prep. They can be reheated in the Microwave or under the Grill with a few sprinkles of Water.

Freezer

Cooked Kebabs can be frozen for up to 3 months. Reheat in the Microwave, in the Air Fryer, in the Oven or under the Grill with a few drops of Water.

More Kebab Recipes:

Adana Kebab - Turkish Lamb Kebabs

Easy Cheesy Indian Ground Chicken Kebabs

Easy Pakistani Chicken Chapli Kebab

Easy Homemade Chicken Doner Kebab

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