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Sheet pan kebab Koobideh with Salad and Rice in plate

Sheet Pan Koobideh Kebab – A Weeknight Persian Delight

Safira
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.
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Persian
Servings 8
Calories 306 kcal

Ingredients
  

Saffron Bloom

  • ½ teaspoon Saffron Ground to a powder in pestle and motor
  • Large Pinch Sugar
  • ½ cup Ice Cold Water

Meat Mixture

  • 2 lb Ground Lamb or Beef or a combination of the 2, Twice Ground, (15% Fat - I use Lamb Shoulder) at room temperature
  • 2 Onions grated (squeeze out excess juice using a fine mesh strainer or muslin cloth - reserve the juice!)
  • 1 ½ - 2 teaspoon Salt Adjust to taste
  • ½ teaspoon Bicarbonate of Soda
  • 1 tablespoon Sumac
  • 1 tablespoon Ghee
  • 1 teaspoon Ground Black Pepper Coarse Coarse
  • 2 tablespoon Saffron Water from the bloomed Saffron, must be cold
  • 2 - 3 cloves Garlic crushed

Saffron Butter for basting

  • 30 g Butter melted
  • 1 ½ tablespoon Lemon Juice
  • 1 ½ tablespoon Saffron Water from the bloomed Saffron liquid
  • ½ - 1 tablespoon reserved Onion Water
  • Pinch Salt
  • Pinch Ground Black Pepper

Instructions
 

  • 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 - If using, make the Butter Baste by mixing all the ingredients into the melted Butter.
  • Step 4 - Shape & Spread – Flatten the mixture onto a lined sheet pan/oven tin or generously oil it 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 5 - Roast at 220 c/Gas Mark 7 for 15 minutes then grill for 5 minutes.
  • Step 6 - Serve in flat Lavash/Pitta with Tahini mixed with a little Water and Lemon Juice to loosen it and some Salt.
    Tip 1 - If using, 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 7 - Cut into kebabs and serve immediately.

Notes

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.

Nutrition

Calories: 306kcalCarbohydrates: 3gProtein: 0.4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 385mgPotassium: 47mgFiber: 0.5gSugar: 1gVitamin A: 95IUVitamin C: 3mgCalcium: 9mgIron: 0.1mg
Keyword adana kebab, Kabob Koobideh, Kebab Koobideh, Persian Kabob, Persian Lamb Kebab, sheet pan kebab
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