Kabob Koobideh

Ingredients

• 907 g (2 lb)lean minced beef
• 1onion
• 2 clovesgarlic, minced
• 10 ml (2 tsp)paprika
• 10 ml (2 tsp)sumac
• 7.5 ml (1½ tsp)kosher salt
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)ground turmeric
• A pinchsaffron
• 45 ml (3 tbsp)butter or olive oil

Instructions

1. 1

   Grate onion

   Grate the onion, then press or wrap it in a sieve or towel to remove excess moisture.

2. 2

   Mix the meat

   In a large bowl, combine the minced beef, grated onion, garlic, paprika, sumac, salt, black pepper and turmeric. Mix thoroughly.

3. 3

   Chill mixture

   Cover the meat mixture and refrigerate it for at least two hours.

4. 4

   Make saffron water

   Crush the saffron threads with ice cubes to make saffron water.

5. 5

   Prepare basting butter

   Melt the butter in a pan and stir in the saffron water.

6. 6

   Shape and grill

   Shape the meat mixture around metal skewers and grill over hot coals until charred and cooked through.

7. 7

   Baste the kebabs

   While the kebabs grill, brush them with the saffron butter for extra flavour.

What is Kabob Koobideh?

Koobideh is a Persian-style kebab made from minced meat shaped around skewers and cooked over heat. This version uses beef seasoned with onion, garlic and spices, then finished with saffron butter.

The method relies on well-mixed meat and a hot grill for a browned exterior and juicy centre. The dish is often served with rice or grilled vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 28g protein, 5g carbs, 18g fat.

The beef provides most of the protein and fat, while the small amount of carbohydrate comes mainly from the onion and seasonings. The butter or olive oil adds fat to the basting mixture. Pair a kebab portion with vegetables and rice, adjusting the rice to suit your appetite.

The role of each seasoning

Sumac: its tangy flavour lifts the richness of the beef, while paprika and turmeric add warmth and colour.

Saffron: crushed with ice to make saffron water, it flavours the melted butter used for basting.

Onion and garlic: these bring moisture and savoury flavour; draining the grated onion helps keep the mixture easier to shape.

Chilling and shaping

Chill the mixture for at least two hours, as directed, before shaping it onto the skewers. This rest is important to the recipe even though the stated total time is 35 minutes.

Shape the meat evenly around each metal skewer so it cooks consistently. If the mixture feels wet after chilling, avoid adding ingredients not listed; take care to drain the onion well at the start.

Grilling for the right texture

Hot coals provide the charred exterior called for in the method. Keep an eye on the kebabs as they cook, turning or moving them as needed so they colour without burning.

Doneness cue: the recipe calls for the kebabs to be cooked through. Check the thickest part before serving, since the method does not specify a grilling time.

Saffron butter finish

Melt the butter and mix in the saffron water before you start basting. Brush the kebabs while they grill so the finish can coat the meat and add flavour.

The ingredient list allows olive oil in place of butter. Use whichever option you choose for the saffron basting mixture.

What to serve alongside

Saffron rice makes a classic-feeling accompaniment and gives the plate a soft, fragrant contrast to the charred kebabs.

Grilled vegetables are another option. Serve them alongside rather than on the meat skewers, as the recipe gives no instructions for cooking vegetables with the kebabs.

Recipe notes & tips

• Drain the grated onion thoroughly before adding it to the beef.
• Mix the ingredients evenly so the seasoning is distributed throughout the meat.
• Allow at least two hours for chilling, as the method specifies.
• Have the saffron water and melted butter ready before the kebabs go on the grill.
• Use hot coals and watch for the stated cues of charring and cooking through.

Variations

• Use olive oil: replace the butter in the saffron basting mixture with olive oil.
• Add saffron rice: serve the kebabs with fragrant rice for a fuller meal.
• Serve grilled vegetables: add vegetables on the side for colour and contrast.
• Adjust the spice profile: vary the paprika or sumac to suit your preferred balance, while keeping the mixture shapeable.

Common mistakes to avoid

• Leaving onion too wet: drain it with a sieve or towel so excess moisture does not loosen the mixture.
• Skipping the chill: refrigerate the mixture for at least two hours as instructed.
• Uneven shaping: form the meat evenly around the skewers so it cooks more consistently.
• Grilling without watching: keep an eye on the char and move the kebabs as needed to avoid burning.
• Forgetting to baste: brush with saffron butter while grilling, as directed.

How to store

Refrigerate leftover cooked kebabs in a covered container and eat within 3 days. Reheat until hot throughout, using a covered pan or oven so the meat is less likely to dry out.

Frequently asked questions