The historical trail
Iranica describes koobideh as kneaded ground meat and onion on wide skewers, within the chelow-kabab family. It records both bread and rice service.
Persian grilled meat
کباب کوبیده
Kabab Koobideh
Outdoor-grilled beef-and-lamb skewers with drained grated onion, tomatoes, and sumac
Finely ground beef and lamb are kneaded with well-drained onion until sticky, chilled, and shaped on broad metal skewers. Frequent early turns over a hot outdoor grill help the ridged kebabs hold together; a thermometer, not their color, confirms the center is cooked.
- Prep
- 30 minutes, plus 1 hour chilling
- Cook
- 20 minutes
- Total
- 1 hour 50 minutes
- Serves
- 4 servings; 8 skewers
- Difficulty
- Intermediate
Watch the cooking film
A moment in the kitchen
Natural kitchen ambience accompanies this short film. Use the player controls to enable sound.
Across time and place
History & origin
Koobideh can be served with rice or flatbread. This version keeps the meat mixture free of egg and breadcrumbs and offers grilled tomatoes and sumac alongside; rice or bread is prepared separately.
Across Iran
The marker indicates a broad Iranian culinary tradition—not a proven point of invention.
Place and tradition
Qajar accounts document the wider rice-and-kabab meal, including in Tabriz. Contemporary Persian cooks show continuing variation in meat blends and binders.
Before you begin
Ingredients
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
01Ground beef, 80% lean1 1/3 lb / 600 g
Why it mattersBeef provides structure; sufficient fat helps prevent a dry result.
ChooseChoose plain, finely ground beef kept cold; ask for a second grinding if coarse.
PrepareKeep refrigerated until mixing; do not wash ground meat.
SubstituteUse 900 g all-beef mince with about 20% fat instead of the beef-and-lamb blend.
AllergenPlain beef has no common major allergen; check seasoned mince.
02Ground lamb2/3 lb / 300 g
Why it mattersLamb adds a fuller flavor and contributes fat to the mixture.
ChooseChoose finely ground shoulder with moderate fat, not very lean leg mince.
PrepareCombine with the chilled beef and break up any compact lumps.
SubstituteReplace by weight with 80%-lean ground beef.
AllergenNo common major allergen in plain lamb.
03Yellow onions2 medium-large; use 3/4 cup drained pulp / about 350 g whole; use 180 g drained pulp
Why it mattersFine onion pulp seasons the meat; loose onion juice weakens the mixture.
ChooseChoose firm onions with no soft spots.
PreparePeel, finely grate, squeeze in a clean cloth, and weigh the drained pulp.
SubstituteWhite onion works in the same drained weight; diced onion is not equivalent.
AllergenIndividual allium sensitivity is possible.
04Fine salt1 1/2 tsp / 9 g
Why it mattersSalt seasons the meat and helps it become cohesive during kneading.
ChooseUse fine salt; measure coarse types by weight.
PrepareMix evenly into the meat before kneading.
SubstituteReduce slightly to taste; never taste the raw mixture.
AllergenNo common major allergen in plain salt.
05Black pepper1 tsp / 2 g
Why it mattersPepper gives a mild warmth without hiding the meat flavor.
ChooseUse fresh ground pepper without other seasonings.
PrepareDistribute through the mince with the salt.
SubstituteHalve for a milder result.
AllergenCheck spice blends for cross-contact if needed.
06Roma tomatoes4 medium / 400 g
Why it mattersGrilling softens tomatoes into a juicy accompaniment.
ChooseChoose ripe but firm, similarly sized tomatoes.
PrepareWash and dry; cook whole on the grate or a separate suitable skewer.
SubstituteSmall firm vine tomatoes also work; their cooking time varies.
AllergenNo common major allergen; individual tomato allergy is possible.
07Neutral oil1 tbsp / 15 mL
Why it mattersA little oil coats the tomatoes and helps prevent sticking on the grate.
ChooseChoose fresh oil suitable for high-heat cooking.
PrepareRub onto tomatoes before they reach the grill; do not pour over flames.
SubstituteUse a suitable olive oil if preferred.
AllergenChoose an oil compatible with diners' allergies.
08Ground sumac2 tsp, for serving / 4 g
Why it mattersSumac gives a dry, tart finish alongside the grilled meat.
ChooseLook for burgundy sumac without added salt or dye.
PrepareSprinkle over cooked kebabs at the table, not into the raw mixture.
SubstituteServe lemon wedges instead; the flavor will differ.
AllergenCheck packaged spice labels and personal sumac sensitivity.
09Lemon1, cut into wedges / 120 g
Why it mattersFresh lemon lets diners adjust the acidity.
ChooseChoose a juicy lemon with sound skin.
PrepareWash, cut into wedges, and keep apart from raw-meat utensils.
SubstituteLime wedges can be used instead.
AllergenNo common major allergen; individual citrus sensitivity is possible.
Step by step
Method
Equipment
- Outdoor charcoal or gas grill; follow its manufacturer's setup instructions
- 8 broad, flat metal kebab skewers, about 3/4 inch (2 cm) wide
- Box grater, clean squeezing cloth, bowl, and scale
- Thin-tip food thermometer, heat-resistant gloves, and clean serving tray
- 01
Drain the onion carefully
Finely grate the peeled onions into a bowl. Transfer to a clean cloth and squeeze firmly until no free liquid runs out. Measure 180 g (about 3/4 cup) pulp; discard the juice for this recipe. Keep the meat cold while you work.
- Time
- 8–10 minutes
- Look for
- The pulp is moist but does not drip when squeezed.
- 02
Knead and chill
Mix both meats, onion pulp, salt, and pepper. Knead and fold firmly for 6–8 minutes until the mixture is uniformly tacky and holds together when lifted. Cover and refrigerate at 40°F (4°C) or below for 1 hour. If the bowl warms while mixing, chill it before continuing.
- Time
- 6–8 minutes, plus 1 hour chilling
- Look for
- The mixture clings to itself rather than crumbling into loose granules.
- 03
Set up the outdoor grill
During chilling, prepare the grill outdoors only, well away from doors, windows, and combustible materials. Follow the manufacturer's instructions. For charcoal, wait until coals glow under a light ash coating and flames have subsided. Arrange a hot cooking zone and a cooler zone for flare-ups. Never use charcoal in a home, garage, tent, or enclosed balcony.
- Time
- 20–30 minutes, during chilling
- Look for
- Heat is strong and steady, with no tall flames licking the cooking area.
- 04
Shape eight even skewers
Divide the cold mixture into 8 equal portions. With lightly damp hands, press each around a clean, cool, dry broad skewer, about 10 inches (25 cm) long, 1 1/2 inches (3.5 cm) wide, and no more than 5/8 inch (1.5 cm) thick. Seal both ends around the metal and pinch shallow ridges along the meat. Refrigerate shaped skewers until the grill is ready.
- Time
- 12–15 minutes
- Look for
- Meat is even, sealed around the skewer, and has no deep cracks or hanging ends.
- 05
Start the tomatoes
Lightly coat the dry tomatoes with the measured oil. Grill on a clean grate or separate skewers, turning with tongs until blistered and softened. Keep clear of raw-meat drips. They can cook beside the kebabs if there is enough space.
- Time
- 12–18 minutes
- Look for
- Skins are blistered and the tomatoes yield gently to tongs without collapsing.
- 06
Grill, turning early and often
Place the skewers over the hot zone using the grill's approved skewer support or grate. Turn the first skewer after about 20–30 seconds and continue turning all skewers frequently for the first 2 minutes so both faces set. Continue cooking, turning every 30–60 seconds. Move to the cooler zone if fat causes flames; do not leave them unattended.
- Time
- 8–12 minutes; thickness and heat vary
- Look for
- The surface is browned with defined ridges; temperature must still be checked.
- 07
Check the center with a thermometer
Insert a thin-tip thermometer from the side into the thickest meat without touching the metal skewer. Check each kebab: every center must reach at least 160°F (71°C). Return any undercooked skewers to the grill and check again; do not judge safety by browned surfaces or clear juices.
- Time
- 2–3 minutes, or longer as needed
- Look for
- Every thick center reads at least 160°F (71°C).
- 08
Slide off and serve promptly
Transfer to a clean tray. Wearing heat-resistant gloves, hold each skewer steady, loosen both meat ends, and slide the kebab off with tongs or a clean piece of bread. Serve with grilled tomatoes, sumac, lemon, and separately prepared rice or flatbread. Do not reuse the raw-meat tray.
- Time
- 2 minutes
- Look for
- Kebabs are intact, hot, and resting on a clean serving dish.
Storage
Refrigerate cooked kebabs in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 days. Freeze for up to 2 months for best quality; thaw in the refrigerator. Store any rice separately and use it within 24 hours.
Reheating
Place kebabs in a covered skillet with a small splash of water. Warm gently, turning once, until the thickest centers reach 165°F (74°C). Heat only what you will eat; hard frying dries the outside before the middle warms.
Variations
- Use all beef with about 20% fat while keeping the total meat weight and drained onion unchanged.
- For a saffron finish, brush fully cooked kebabs with a little separately prepared saffron butter; this adds milk.
- Serve with flatbread instead of rice; check wheat and sesame labels.
Food safety
Cook with care and judgment
Outdoor grilling only: charcoal produces deadly carbon monoxide even when it looks extinguished. Keep raw meat chilled and separate from cooked food, wash hands and tools, and use a clean serving plate. Cook ground beef and lamb to 160°F (71°C), never by color alone. Use heat-resistant gloves for hot metal skewers.
Allergens
- No egg, milk, or wheat is intentionally added to the kebabs. Bread and saffron-butter variations introduce wheat or milk; prepared seasonings may add other allergens.
Good to know
Frequently asked questions
01Why does koobideh fall off the skewer?+
Excess onion liquid, a loose under-kneaded mixture, warm fat, deep cracks, or a slow first turn can contribute. Use the measured drained pulp, knead until tacky, chill, seal the ends, and turn frequently as the meat first sets.
02Does koobideh need egg or breadcrumbs?+
Not in this version. Properly drained onion and well-kneaded meat provide the structure. Some cooks use egg, but it is not necessary for the method described here.
03Can I use thin wooden skewers?+
Broad metal skewers support this soft mixture best. Thin round or wooden skewers do not hold the same shape reliably; use the specified equipment for this recipe.
04Can charcoal grilling be done under an extractor hood?+
No. A household hood does not make charcoal safe indoors. Use the charcoal or gas barbecue outdoors only, with the clearances required by its manufacturer.
Cooked by you
From your table
Share a photo of your dish and a note about how the recipe went. Every submission is reviewed before public display, and submission does not guarantee publication.