Short answer
Kebab koobideh is a Persian kebab of finely ground lamb or beef mixed with grated onion and salt, pressed onto wide flat skewers and grilled over charcoal. It is served with saffron rice, grilled tomato and sumac.
Kebab koobideh is a Persian kebab made from finely ground lamb or beef mixed with grated onion and salt, pressed onto wide flat skewers and grilled over charcoal. The meat is worked into a smooth paste, so the kebab holds together and comes out juicy, usually served on saffron rice.
What is kebab koobideh?
Kebab koobideh, also spelled kubideh or kobideh, is the best-known minced meat kebab of Iran. The meat is pounded and kneaded into a sticky paste, shaped along a skewer and grilled until browned in ridges.
Koobideh is one of the central dishes of Persian restaurants. It is often ordered as chelo kebab, a plate of one or two skewers on a mound of rice with a grilled tomato. Cooks in Iran and in Persian communities abroad treat the seasoning as simple on purpose: the meat, the onion and the fire do the work.
What meat is used for koobideh?
Koobideh is traditionally made from ground lamb, or from a mix of lamb and beef, with some fat in the mixture for juiciness. Beef alone also works, and chicken koobideh exists for those who prefer it.
The meat should be finely ground, ideally twice, with a fat content around 15 to 20 percent. Very lean meat gives a dry, crumbly kebab. A halal butcher can grind lamb to order, which is the easiest way to get the texture right.
How do you make koobideh step by step?
To make koobideh, grate an onion and squeeze out the juice, knead it into the ground meat with salt and pepper until sticky, chill, shape onto flat skewers and grill.
- Grate one large onion per pound of meat and squeeze it very dry in a towel.
- Mix the onion with the meat, salt, pepper and a pinch of turmeric or baking soda if the cook likes.
- Knead for 5 to 10 minutes, until the mixture turns tacky and pulls together.
- Chill for at least an hour.
- Wet your hands, take a handful and press it onto a wide skewer in an even sausage shape.
- Pinch indentations along the meat with your fingers to help it grip and cook evenly.
- Grill on hot coals or a gas grill for 4 to 6 minutes per side.
Brush the finished kebab with melted butter and sprinkle with sumac.
How do you shape koobideh on the skewer?
Koobideh is shaped by pressing a ball of meat around a flat, wide skewer, pulling it along into a thin, even strip about an inch wide, and pinching dimples along the surface.
The flat skewer, a metal blade about an inch across, is what makes the kebab possible. Round skewers let the soft meat spin. Keep your hands wet to stop sticking, and do not leave air pockets, because they cause the meat to slip off during grilling.
How is koobideh different from other kebabs?
Koobideh is different from cubed-meat kebabs because the meat is ground and shaped rather than skewered in pieces. It also differs from Turkish and Levantine minced kebabs by its simple seasoning.
| Kebab | Meat form | Typical seasoning | Origin |
|---|---|---|---|
| Koobideh | Ground, flat skewer | Onion, salt, pepper | Iran |
| Barg | Thin sliced lamb or beef | Onion, saffron, salt | Iran |
| Joojeh | Chicken pieces | Saffron, lemon, onion | Iran |
| Adana | Ground lamb and tail fat | Red pepper, salt | Turkey |
| Shish | Cubed meat | Varies | Turkey and region |
| Kofta | Ground meat shapes | Parsley, spices, onion | Levant and wider |
Koobideh is usually plainer than kofta, which often adds parsley, cumin or allspice.
What do you serve with koobideh?
Serve koobideh with saffron-tinted steamed rice, a grilled tomato, raw onion wedges, sumac, flatbread and yogurt. This plate is called chelo kebab koobideh.
Typical sides include:
- Steamed basmati rice with butter and saffron
- Grilled tomatoes, charred until soft
- Fresh herbs and radishes
- Mast-o-khiar (yogurt with cucumber and mint)
- Shirazi salad
- Sumac in a shaker for sprinkling
Some old-style restaurants also put a raw egg yolk on the rice, but this is optional and most home cooks skip it.
Can you make koobideh in a pan or oven?
Yes, koobideh can be cooked under a broiler or in a hot cast-iron pan when a grill is not available. The texture stays good, though the smoky edge is lighter.
- Broiler: rest the skewers across a baking dish and broil close to the heat, turning once.
- Pan: press the meat into flat patties or strips and sear on high heat in a little oil.
- Oven: bake at 475°F on a rack until browned, then finish under the broiler.
Why does koobideh fall apart, and how do you fix it?
Koobideh falls apart when the onion is too wet, the meat is too lean or the mixture is not kneaded long enough. Fixing those three points keeps the kebab on the skewer.
- Wet onion: grated onion holds a lot of juice. Squeeze it in a towel until nearly dry.
- Lean meat: a mix with some fat binds better and stays tender.
- Short kneading: the proteins need time to turn the meat into a paste. Knead until a pinch of the mixture sticks to your palm upside down.
- Warm mixture: chilled meat is easier to shape and holds on the skewer.
- Early turning: let the first side set and brown before moving the skewer.
Some cooks add a spoonful of plain yogurt or a pinch of baking soda to the mix for tenderness. These are common tips, not rules.
How should you store and reheat koobideh?
Cooked koobideh keeps in the refrigerator for up to three days in a covered container, and reheats best in a hot pan or oven rather than a microwave. Raw seasoned meat should be cooked within a day of mixing.
To reheat, wrap the kebab in foil and warm it in a 350°F oven for about ten minutes, then unwrap and finish briefly under the broiler. Cooked kebab can also be crumbled into a flatbread wrap with herbs, onion and tomato for a second meal.
Does Arash International Market sell koobideh?
Arash International Market in Aurora, Colorado, sells halal lamb and beef at its meat counter, which are the meats used for koobideh. No source lists prepared kebabs or a kitchen menu for the store, so this guide does not say that koobideh is sold ready to eat.
Ask at the counter whether lamb or beef can be ground for kebab and how fatty the grind will be. The store lists its range on the menu page and its address and opening times on the hours and location page. Zabihah lists the store as fully halal on the store’s own statement, so confirm with staff if that matters to you.
This is an independent guide, not the official website of the store.
Common questions
How do you stop koobideh from falling off the skewer?
Knead the meat until it turns sticky, squeeze the onion dry, chill the mixture, wet your hands and press the meat firmly along a wide flat skewer. Grill over high heat without turning too early.
Can I make koobideh without a grill?
Yes. Cook the skewers under a very hot broiler, or press the meat into flat strips and sear them in a heavy skillet. The result lacks charcoal smoke but still has the right texture and seasoning.
Is koobideh the same as adana or kofta?
They are related but not identical. Adana is a spicier Turkish minced kebab, kofta is a broad family of spiced meatballs and rolls, and koobideh is the Persian version, seasoned simply with onion and salt.
What do you serve with koobideh?
Serve koobideh with steamed saffron rice, a grilled tomato, sumac, raw onion, flatbread and a bowl of yogurt or mast-o-khiar. A butter pat on hot rice is traditional.
How long do you grill koobideh?
Grill koobideh for about 4 to 6 minutes per side over hot coals or high heat, turning once or twice, until browned outside and fully cooked inside. Thicker kebabs need slightly longer.
Everything practical is on the home page: Arash International Market hours, menu and directions.
This article is general information from an independent guide, not from Arash International Market itself. For the store’s current details see hours and location.