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PersianAuthentic Cuisine

Koobideh Kebab

Serves 4 to 6 Entree meat, kebab

Koobideh Kebab

Koobideh Kebab is a beloved staple in Persian grill restaurants, where the balance of salt and fat is honed to perfection by skilled cooks. This version brings that expertise to the home kitchen, crafted with the same generous hand for seasoning. It's a dish that finds its place on tables set for sharing, embodying the tradition of communal dining without ceremony.

Each bite of Koobideh Kebab offers a savory blend of ground lamb and beef, seasoned with aromatic turmeric and tangy sumac. The kebab is tender, juicy, and perfectly complemented by the subtle sweetness of grilled tomatoes, all wrapped in warm, soft flatbread. It’s a simple yet satisfying experience that captures the essence of Persian flavors.

Ingredients

  • 800 gground lamb
  • 400 gground beef
  • 1onion — grated
  • 2 tbspsumac
  • 1 tspturmeric
  • flatbread — to serve
  • grilled tomatoes — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely grating the onion into a large mixing bowl. This will release the juices, which are essential for keeping the kebabs moist and flavorful. Add 800 g ground lamb and 400 g ground beef to the bowl, ensuring they are well combined with the onion.
  2. Season the meat mixture with 2 tablespoons of sumac, 1 teaspoon of turmeric, and a generous amount of fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly until the spices are evenly distributed and the mixture feels sticky and cohesive. This texture will help the kebabs hold their shape on the grill.
  3. Divide the meat mixture into equal portions, about the size of a small fist. Shape each portion into a long, flat sausage shape around a metal skewer, pressing firmly to ensure the meat adheres well. If you don't have metal skewers, you can shape them into patties instead.
  4. Heat a grill pan over medium-high heat and lightly oil the surface. Once the pan is hot, place the skewers or patties onto the pan. Cook until the meat is deeply browned on one side, then carefully turn to brown the other side. You should see a rich, caramelized crust forming.
  5. Once browned, reduce the heat to medium and continue cooking the kebabs until they are cooked through and tender. The meat should feel firm to the touch and have a uniform color throughout. If using a grill, you can also finish cooking them over indirect heat.
  6. Remove the kebabs from the grill or pan and let them rest for a few minutes. This allows the juices to redistribute, ensuring a juicy final product. Taste a small piece for seasoning and adjust with more salt if needed.
  7. Serve the Koobideh Kebab hot, accompanied by flatbread and grilled tomatoes. This dish is perfect for sharing, so arrange everything on a large platter for a communal dining experience. Enjoy with rice or a fresh salad to complete the meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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