Long, flat skewers of finely ground seasoned lamb and beef, grilled over charcoal until smoky and juicy, served with buttery saffron rice and grilled tomatoes.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: long oval plate over flatbread
Garnishes: sumac, grilled tomato, butter pat
Accompaniments: saffron rice, sabzi khordan, doogh
Instructions
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1
Combine lamb and beef with grated onion, salt, pepper, turmeric. Knead vigorously 10 min until paste-like.
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2
Refrigerate mixture at least 2 hours for binding.
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3
Mold meat onto flat skewers in long, thin shapes, pressing firmly.
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4
Grill over high charcoal heat 3-4 min per side, basting with butter. Grill tomatoes alongside.
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5
Slide kebabs off skewers onto saffron rice. Serve with grilled tomato, sumac, and butter.
Did You Know?
A master koobideh maker is judged by whether the meat stays on the skewer without falling — this requires perfect kneading technique and meat-to-fat ratio.
Chef's Notes
Equipment Tips
- flat metal skewers
- charcoal grill or broiler
- food processor
Garnishing
sumac, grilled tomato, butter pat
Accompaniments
saffron rice, sabzi khordan, doogh
The Story Behind کباب کوبیده
Koobideh descends from ancient Persian grilling traditions documented in texts over 2,000 years old. The name means "pounded," referring to the intensive kneading that creates its smooth texture. It is Iran's most popular restaurant dish and the benchmark by which all kababi (grill restaurants) are measured.
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