Koobideh Kabob

Persian Koobideh Kabob – If you’re a fan of grilled meat, koobideh kabob is the meal for you! This mouthwatering Iranian dish is a labor of love that combines ground beef, grated onion, salt, and pepper to form kabobs that we top with saffron butter. Grilled over an open flame- the kabob’s are tender and juicy, with a crispy char that adds smokiness to every bite just like our joojeh kabob. We serve ours with basmati rice, lavash, or saffron rice.

WHAT IS KOOBIDEH KABOB?

Koobideh kabob is one of the most popular meals in Iran, along with kabob barg (beef tenderloin) and joojeh kabob (chicken). Originating from the ancient Persian empire before spreading to the surrounding Middle Eastern and Mediterranean regions, kabob koobideh is a longstanding staple in Iranian culture.

The simple beef kabobs are flavored traditionally with grated onion, salt, and pepper before cooking on the grill. We coat the skewers in a wonderfully aromatic and rich marinade made of bloomed saffron, juice from an onion, butter, and a touch of lemon juice.

While meat on a stick sounds simple enough, it’s an art form- one I am still trying to master. From forming the beef onto the skewers to keeping it there over an open flame, I treasure the experience (and the failures) of learning how to make wonderfully simple and great-tasting kabobs. 

WHAT YOU NEED TO MAKE THIS RECIPE

• Beef: The higher fat content in the beef could cause the meat to pull away from the skewers and fall into the flame; I use 80/20 ground beef. You can also use ground lamb, ground chicken, or a combination of ground beef and lamb, which all taste amazing!
• Onion: Grate the onions to release all the liquid from the onion for the best results. Then, combine the grated onions with the beef to form the kabobs.
• Spices: Generously season the ground beef with salt and pepper.
• Saffron Stems: Take the time to bloom the saffron before using it in the recipe. This process draws out the richness and fragrance of the saffron. Bloom the stems by gently mixing them with a hot liquid, like water or milk. Purchase saffron at local Indian or Arab markets. 
• Saffron Butter: Use high-quality butter, reserved onion juice, and lemon juice to make Saffron Butter.

The full recipe with measurements is in the recipe card below.

For the Kabobs:

Use a grater or food processor to grate one medium onion into a small bowl.

Place the onion into a sieve or cheesecloth. Press or squeeze the onion to release all the fluid; reserve the onion juice and grated onion separately. 

Stir salt and pepper into the grated onion mixture.

Then, add the beef and grated onion to a mixing bowl. Use your hands to combine until well incorporated; knead for about 5 minutes.

Then, form a ball. Cover and refrigerate for at least one hour.

Hold the metal skewer with one hand and form a fist-size amount of beef onto the skewer using your other hand; be sure the meat wraps around the entire skewer with no spaces or cracks.

Use your thumb and forefinger to create indentations in the beef.

Remove the grates from your gas grill and set them aside. Adjust the burners to high heat for 10 minutes to preheat the grill before adding the kabobs.

Set the skewers on the grill over high heat; cover and cook for 1 minute. Flip the kabob, and cook for another minute. Check the meat every 30 seconds for the first several minutes and flip the kabob if it looks like the beef will separate.

After the first minute, lightly coat the kabobs with the saffron butter using a pastry brush; cover and cook for 5 minutes.

Flip and coat the other side of the kabob with Saffron Butter. Cover and cook for another 5 minutes.

Allow the kabobs to rest for 5 minutes, then slide them off the skewer onto a serving platter. Serve kabob koobideh with saffron rice, and enjoy!

For the Saffron Butter:

Add saffron stems to a mortar and pestle or small bowl, and use the back of a spoon to break the saffron stems into smaller pieces. Add them to a small bowl with boiling water. Stir and let it stand for at least 5 minutes. 

Warm butter in a saucepan over medium heat, then add the reserved onion juice and saffron water. Simmer for about 5 minutes.

Remove from heat, add the juice of 1 lemon, and stir to combine. Set the saffron marinade next to the grill with a pastry brush for easy access during the grilling process.

EXPERT TIPS

• You can knead the meat with a food processor, but I prefer to do it by hand, making it easy to spot the large onion pieces in the mixture. Large onion pieces left in the ground beef will cause it to pull away from the skewer while grilling.
• Use flat kabob skewers and not round ones for kabob koobideh; they provide a greater surface area for the meat to adhere to and cook from the inside out. 
• Pour ice water into a bowl and leave it next to the beef mixture. Dip your hand into the ice water to prevent the meat from sticking to your hand. 
• After forming the beef onto the skewers, line them onto a baking sheet for easy transportation. When the temperature outside is warm, I encourage you to refrigerate the skewers before adding them to the grill.
• If you decide to leave the grates on your gas grill, be sure they are well-oiled and cleaned using them; you don’t want the kabobs to stick! 

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SERVING SUGGESTIONS

• Saffron Rice, Basmati Rice
• Lavash, Sangak, Pita
• Shirazi Salad, Chickpea Salad, Piyaz, Avocado Cucumber Tomato Salad, Sumac Onions
• Grilled Zucchini
• Skhug

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