Persian kebab house classic · Grill or oven
Kabab Koobideh Recipe (Persian Minced Meat Kebab)
Squeeze the onion. Knead well. 20% fat.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKoobideh is the long, juicy minced kebab served with buttery saffron rice and grilled tomatoes across Iran. At home it slides off the skewer or turns dry. The fix is mince with about 20% fat, grated onion squeezed completely dry, and kneading for several minutes until the meat turns sticky and holds on wide skewers.
The 3 laws of kabab koobideh
Why this recipe works
Wet onion
Water makes the meat fall off.
Light mixing
Kneading binds the protein.
Lean mince
Fat keeps it juicy and sticky.
Shopping and prep list
Ingredients
Kebab
To serve
The NineFoods kebab gauge
Is the meat ready to skewer?
Pull a piece of the mixture apart.
Method · 3 stages
Step by step
Mix and knead
- Combine mince, dry onion and spices.
- Knead hard 5 minutes. Use the gauge above, then chill.
Shape
- With wet hands press meat along wide skewers, pinching ridges.
- Or shape logs on a tray for oven or pan.
Grill
- Grill over hot coals or under a hot grill, turning often.
- Grill tomatoes alongside; brush kebabs with saffron butter.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Wet onion or warm meat.
Fix next time
Squeeze onion dry and chill the mix.
Why
Lean mince.
Fix next time
Use 20% fat mince.
Why
Too little salt.
Fix next time
Salt draws protein and flavour; use 1.5 tsp.
Why
Too thick.
Fix next time
Flatten to 2 cm thickness.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb mince | Main | Beef or a lamb and beef mix |
| Wide skewers | Holding | Shape logs and pan fry |
| Charcoal | Smoke | Hot grill plus a drop of liquid smoke |
| Sumac | Tang | Lemon zest |
After the meal
Serve, store, reheat
Serve with
Chelow rice, egg yolk and butter, grilled tomatoes, onion and sumac.
Store
Fridge 2 days cooked; freeze raw logs 2 months.
Reheat
Covered in a low oven with a splash of water.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the meat ready to skewer) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kabab Koobideh FAQ
Why does my koobideh fall off the skewer?
The onion was wet or the meat was not kneaded enough.
Can I make koobideh in the oven?
Yes, under a hot grill for about 10 minutes, turning once.
What meat is best for koobideh?
Lamb or beef mince with about 20% fat.
What is chelo kabab?
Kebab served with chelow, steamed saffron rice.