Koobideh Kabob

Koobideh Kabob is a beloved and flavorful dish from the heart of Persian cuisine. Known for its tender, juicy texture and aromatic spices, this grilled ground beef skewer dish has become a classic favorite across the world. Koobideh is typically made with a mix of finely ground beef (sometimes lamb is added for extra richness), combined with onions, garlic, and a variety of spices that make the dish incredibly fragrant and full of depth.

The seasoning for koobideh is simple but powerful. Ground beef is flavored with ingredients like grated onions, saffron, turmeric, cumin, and salt, along with black pepper. These spices give the meat a warm, earthy taste with subtle floral and citrus notes from the saffron. Often, a bit of olive oil or melted butter is mixed into the meat to enhance its juiciness and tenderness when grilled. Some recipes also call for adding grated tomatoes to the mix to further enrich the flavor and texture.

After the beef is prepared, it is molded onto skewers, shaping the meat into long, thin logs before being grilled to perfection. The grilling process is key to achieving the crispy outer layer while keeping the inside moist and succulent. Persian koobideh is usually cooked over open flame or on a grill, allowing the meat to char slightly on the outside while remaining juicy on the inside. The result is a flavorful, smoky, and satisfying bite with a slight crispness around the edges.

Traditionally, Koobideh Kabob is served with warm Persian flatbread, fragrant basmati rice, and grilled tomatoes on the side. My fluffy Persian Saffron rice recipe can be viewed here. Fresh herbs like cilantro, parsley, or mint are often sprinkled on top to add brightness and freshness to balance the richness of the meat. A drizzle of yogurt or a squeeze of lemon juice also enhances the flavors, bringing a tangy contrast to the savory meat.