🇮🇷 Iran · Food
Kabab Koobideh
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
check them off as you prepareHow 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
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?+
Yes, a mix of 70% beef and 30% lamb fat is standard for an authentic, balanced flavor profile.
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.
