Sheet Pan Koobideh Kebab – A weeknight Persian Delight

Sheet Pan Koobideh Kebab – A Weeknight Persian Delight - If you’ve ever craved the rich, juicy flavours of Persian koobideh kebab but felt intimidated by the skewers and charcoal grilling, or simply don’t have the time to do it the long way, this sheet pan/Baking sheet/Baking tray koobideh recipe is about to become your weeknight best friend. It is fuss free and delivers all the traditional taste making it perfect for busy evenings when you want a wholesome, flavour-packed dinner without the extra steps. If you prefer to make skewered Kebabs try this Koobideh Kebab Recipe or Adana Kebab recipe.

Jump to:

• What is Koobideh Kebab?
• Why make Koobideh on a Sheet Pan/Baking Tray?
• Persian Ground Lamb Kebabs
• Ingredients in Koobideh Kebab
• How to Make Sheet Pan Koobideh
• Serving Suggestions
• Variations
• Tips for the Best Koobideh
• Make Ahead
• Storing Leftovers
• Sheet Pan Koobideh Kebab – A Weeknight Persian Delight

What is Koobideh Kebab?

Koobideh is a Persian ground meat kebab, typically made with lamb or beef (or a mix of both), seasoned with grated onions and a touch of spice. Traditionally, it’s shaped around flat skewers and cooked over hot coals like we do in this Koobideh Kebab recipe which we spent a while perfecting! This method results in irresistibly smoky, juicy kebabs.

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. With this sheet pan version, you can achieve similar results using your oven – no skewers, no grill, just simple, bold flavours.

Why make Koobideh on a Sheet Pan/Baking Tray?

Quick & Easy – No skewers or special equipment needed.
Family-Friendly – Easy to serve, slice, and share.
Weeknight-Friendly – Minimal prep, and the oven does all the work.
Still Authentic – All the traditional flavours, simplified.

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.

A Flatbread such as Sangak or Lavash 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 and the juices from the Kebab go on to the Flatbread. This method also means that the Kebab can then 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. You can use any Lamb/Beef cut here.
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 - aka Baking Soda for tender Kebabs. This is optional. It just tenderises the meat further.
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 (Optional)

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

How to Make Sheet Pan Koobideh

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 the Juice.

Step 3 - 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 4 - If using, make the Butter Baste by mixing all the ingredients into the melted Butter.

Step 5 - Shape & Spread – Flatten the mixture onto a lined sheet pan/oven tin or generously oil the tin instead, shaping it into a large rectangle. Use a palette knife/spatula or bench scraper to shape the meat into kebabs and to to score ridges in the kebabs.

Step 6 - Roast at 220 c/Gas Mark 7 for 15 minutes then grill for 5 minutes.

Step 7 - Serve in flat Lavash/Pitta with Tahini mixed with a little Water and Lemon Juice to loosen it and some Salt.

Tip 1 - Make sure to baste regularly with the Saffron Butter while they are cooking.

Tip 2 - This would be a great time to make some Turkish Salad or Salad Shirazi or Sumac Onions.

Step 8 - Cut into kebabs and serve immediately.

Serving Suggestions

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

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

It is also delicious served with Tahdig. (Recipe coming soon) and grilled Vegetables like grilled tomatoes and Green Peppers as well as Fresh Herbs, Raw Onions or Sumac Onions.  

It is often wrapped into lavash for an easy handheld dinner.Serve with a Garlic Sauce or Tahini  Sauce by combining Tahini with a little Water and Lemon Juice to loosen it and some Salt.

Variations

• Use any cut of Lamb or Beef - I like to use Shoulder meat for extra tender results but any cut works.
• Skip the Saffron - If you prefer not to add the Saffron, you can skip it altogether or just add it in the baste, however the baste is also optional and it adds lots of flavour.
• Bicarbonate of Soda - This is also optional. It tendersies the meat but isn't necessary.
• If you wish to use Chicken instead - use this recipe for Chicken Kebabs and bake for 10 minutes and grill/broil for 1-2 minutes.
• Use Skewers - If you do decide to put them on to skewers instead use our popular Kebab Koobideh recipe which can be made in the oven, under a grill or on a bbq. It can also be made in a frying pan.

Tips for the Best Koobideh

• Drain your onions properly – excess liquid can sometimes make the kebabs fall apart.
• Use a mix of lamb and beef for the best flavour - You can use any cut but 15% Fat is alwaya a good idea.
• Don’t over mix – just enough to combine and make the meat sticky.

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.

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

Kebab Koobideh - Persian Ground Lamb Kebabs

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