By eatmundo · August 4, 2026
The quintessential Persian street food, these succulent minced lamb skewers are seasoned simply to highlight the quality of the meat. Charred over hot coals, they develop a smoky, caramelized exterior while remaining incredibly juicy.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Grate the onions into a bowl and squeeze out all liquid using a cheesecloth; discard the juice entirely.
- 2
In a large mixing bowl, combine the minced lamb with the dry onion pulp, salt, turmeric, and bloomed saffron.
- 3
Knead the mixture vigorously with your hands for 10 minutes until it becomes sticky and holds its shape perfectly.
- 4
Cover the bowl and refrigerate the mixture for at least 2 hours to allow the proteins to set.
- 5
Divide the meat into 4 equal portions and press them firmly onto wide, flat metal skewers.
- 6
Flatten the meat along the skewer, using your thumb and index finger to create signature indentations every 2 inches.
- 7
Grill over medium-high heat for 5-6 minutes per side until deeply browned and just cooked through.
- 8
Brush the finished kebabs with melted butter and sprinkle generously with sumac before serving hot.
Frequently Asked Questions
What is Kabab Koobideh?
Kabab Koobideh is an Iranian meat dish consisting of minced lamb seasoned with onion, turmeric, and saffron. It is typically served on skewers alongside saffron-infused rice or flatbread and consumed as a main meal.
Why must I remove the onion juice?
The juice prevents the meat from binding properly, which causes it to fall off the skewer while grilling.
Can I use beef instead of lamb?
This recipe calls for minced lamb only; it does not use beef.
How do I prevent the meat from sticking to the skewers?
Ensure your skewers are dry and cold, and keep your hands slightly damp with water while molding the meat.
What is the secret to the indentations?
The indentations increase the surface area for even cooking and hold the meat firmly in place on the skewer.
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