How to Make Beef Koobideh | Grilled Persian Kabobs

Enjoy one of the most popular Persian street foods right in your own home. Fragrant, juicy, and fuss free, this Beef Koobideh Recipe is a great midweek dish! Try something different tonight!

What is Beef Koobideh?

Beef Koobideh is one of the most popular street foods in Iran. These Persian kabobs (or kebabs) are typically made with ground beef or lamb or a combination of the two. The ground meat is first, flavored with onions, garlic, and spices, then shaped onto skewers and finally grilled over hot coals.

Fun Fact: The word "koobideh" comes from the Persian word koobidan which means slamming. This traditional kabab is made by placing the meat on a stone and slamming with a mallet.

Why makes this Kabab Koobideh?

• Delicious Persian sfood - flavored with spices, garlic and onions.
• Easy and fast - No special equipment, ingredients or skills required.
• High protein/low carb meal - 35.7g of protein, 2.5g of carb!
• Perfect for grilling: Prep the kebab mix the day before and grill the next day.

No special equipment required

This recipe requires only a large mixing bowl and some skewers. While I use regular meat skewers, for the most authentic result, use wide, flat, Persian skewers. An open coal fire is not necessary - you can bake/broil the kebabs in the oven or use a charcoal or gas grill.

Ingredients

Meat Mixture

• 80-85% lean ground beef or lamb works best for this recipe anything lower results in a very oil kabob causing the meal to fall right off the skewers during the grilling process. You can also use a mixture of ground lamb and beef to make the kabob mix.
• Onions add a light sweetness and texture to the Beef Koobideh. All types of onions work from sweet onions, red onions to shallots.
• Granulated Garlic adds a sweet, complex aroma as it slowly roasts giving the kabob a great flavor base. Fresh garlic can also be used in this recipe. In a pinch, a teaspoon of cumin will also work.
• The egg acts as a binder and enhances the umami taste of the kabob. Substitutes for egg as a binder include mayonnaise, yogurt, and tomato paste.
• The lemon juice adds a little acid which brightens the flavor. It also infuses the meat with a subtle citrusy flavor. You can substitute the lemon juice with lime juice or vinegar.

Spices

• Sumac has a light, lemony flavor and helps helps brighten up meat flavors. The best substitute for sumac is lemon zest, lemon juice or vinegar.
• Turmeric powder gives the Beef Koobideh some color and takes out the "meaty" smell. If you don't have any, feel free to omit.
• Chili flakes are optional and add some heat to the kabobs. Instead of chili flakes, you can also use cayenne powder or red chili powder. For a milder alternative, use paprika.
• Granulated garlic or garlic powder adds a tasty earthy and nutty flavor to the roasted potatoes. Minced fresh garlic can also be used in this recipe.
• Salt and freshly ground black pepper is added for seasoning. The black pepper adds a little heat and kick to the dish.

Coriander Yogurt Sauce

The coriander yogurt sauce uses plain, whole milk yogurt, garlic cloves, cumin, lemon juice, cilantro, red chili powder, green chili, garam masala, black pepper, and salt. You can also use cayenne powder instead of red chili powder for more heat. Depending on your personal preference you can add a little sugar or your favorite sweetener to this sauce to make it slightly sweet.

How to make this Persian Kabob

Make the kebab mixture

Step One: Grate the onion with a box grater. Strain the pulp and set aside. Discard the onion juice.

Step Two: In a large bowl combine the grated onions, ground beef, garlic, egg, sumac, chili flakes, turmeric, salt, and black pepper powder. Combine well until thoroughly mixed. The mixture can also be mixed in a stand mixer fitted with a paddle attachment or a food processor. Set aside. For perfect koobideh, make the meat blend and place it in an air-tight container in the refrigerator. The additional time, helps intensify the flavors of this Persian kabob recipe.

Shape the kebabs

Right before cooking, divide the kebab into 6 portions. Wet your hands with a little warm water and roll each portion of the beef mixture onto a wide skewer. The kebab mixture should be evenly shaped onto the skewer and no more than ⅔ inch thick. Make parallel indentations on the top of the entire length of the kebab by pressing two fingers across the width of the kebab about 1 inch apart.

Cook the Beef Koobideh

On the grill: Heat grill on high heat. Grill koobideh skewers on each side for about 4-5 minutes, turning as needed to ensure even cooking. Turning frequently also ensures that the kabobs do not get stuck on the grill grates. Remove from grill while the kabobs are still juicy and tender - the kabobs can dry out quickly. Baste the kabobs with lemon juice and butter and serve immediately.

Broiler/Oven: Set the oven to 500°F Broil and wait a 15-30minutes for the oven to get really hot. Place the skewered Beef Koobideh on a wire rack on an aluminum foil lined baking sheet. Broil the skewers of juicy ground lamb or beef for 4 minutes on each side about 6 inches from the broiler. Remove from the oven while the kabobs are still juicy and tender - the kabobs can dry out quickly. Baste the kabobs with lemon juice and butter and serve immediately.

Tip: To be fully cooked, ground meat kabobs like Beef Koobideh, needs to register 160°F on a meat thermometer when inserted in the middle per the USDA.

Cilantro Yogurt Sauce

• Blend all the ingredients. Chill in the fridge for at least 30 minutes. For the best result, serve at room temperature.

Tips on making the Beef Koobideh

• 80-85% lean ground meat make the best Persian kebabs. Anything lower may cause the beef to slide off the skewers during the cooking process.
• Have the meat ground twice by a butcher. Freshly ground meat makes a big difference and have the meat ground twice really gives the meat a wonderful texture.
• Use only lamb or beef or a combination of the two. If you decide to use chicken add a tablespoon of oil to the ground meat mix so that the chicken does not dry out too quickly.
• If you can, use a charcoal grill. Using a charcoal grill will give you the best results because you get that smoky flavor. This cooking method is the closest way to mimic these the authentic taste of these ground beef kabobs in Persian cuisine.
• Use flat metal skewers. For the best results, use wide metal skewers. Flat skewers provide a larger surface area for the meat to stay on the skewers. If using wood or bamboo skewers, soak them for at least 10 minutes before putting them in the oven or grill.

How long does Beef Koobideh last in the fridge?

• Fridge: According to the United States Department of Agriculture (USDA), cooked ground meat can last for about 3-4 days in the fridge if stored properly. For optimal results, store these Persian ground meat kabobs promptly within 2 hours of cooking.
• Freezer: If the Beef Koobideh is frozen, it will last about 4 months in the freezer. To freeze Beef Koobideh, make sure the kabobs have cooled down completely, then store in the freezer in a freezer proof container. When ready to use, thaw in the fridge overnight

How to reheat Beef Koobideh

To reheat Beef Koobideh, place the cold kabobs in a saucepan with about 1-3 teaspoons of water. Heat the Beef Koobideh on medium-low heat and cover so that the steam heats the meat through, flipping the kabobs occasionally as needed.

Reheating Beef Koobideh in the microwave, while convenient, is not preferable as microwaving may dry out the kabobs. To microwave, place the Beef Koobideh in a microwave safe container with 1-3 teaspoons of water and cover. Heat the Beef Koobideh for about 1-2 minutes. If more time is needed, heat in shorter intervals to avoid over-heating the kabobs.

Nutrition

Each serving of these koobideh kebabs has about 266 calories, 35.7g of protein, 11.7g of fat and 2.5g of carbohydrates. This Beef Koobideh recipe yields approximately 6 servings.  

The Cilantro Yogurt Sauce Recipe has about 25 calories, 2.7g of fat and 2.7g of carbohydrates (2.5g of net carbs). The Cilantro Yogurt Sauce yields approximately 8 servings.  

The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

Here are some ideas for some tasty variations of this Beef Koobideh Recipe:

• Chicken Koobideh - use ground chicken instead of ground beef - add some olive oil to the mix so that the kabob stays moist during the cooking process.
• Lamb Koobideh - use ground lamb instead of beef
• Adana Kabob - a delicious kebab variation from Turkey. Add cumin and roasted red bell pepper to the ground beef/lamb mix for additional flavor.

Serving Suggestions

• Rice: Persian restaurants typically pair these flavorful Persian kebabs with plain rice, aromatic basmati rice, Persian rice or saffron rice.
• Breads: Stuff Lebanese Pita Bread or Lavash bread with a refreshing cucumber and tomato Greek salad and drizzle with our Indian Mint Sauce.
• Vegetables: Complement with curried cauliflower, sautéed spinach drizzled in garlic-infused olive oil, and roasted low carb vegetables like our Oven Roasted Carrots and Asparagus.
• Salad: For those seeking an exotic twist, explore the vibrant palette of our Sumac Onion Salad or lemony Lebanese Tabbouleh.

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