Beef or Lamb Koobideh Kebab – Original Persian Recipe

10 mins Cook
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Koobideh kebab is a Persian recipe presenting skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a fast, clean meal!

Koobideh Kebab

This sort of kebab hails may be very famous in Persian cuisine, and the call is stated koo-bi-day.

It’s made from a mixture of floor lamb, beef, or chicken and is frequently combined with exceptional spices, clean chopped parsley, and onions.

With lovable caramelization and charred flavour from the grill, those meat skewers are certain to emerge as a brand new favourite.

How to make red meat and lamb kebab

Just mix collectively all the elements and form across the skewers. Then, grill for a few minutes on each aspect and revel in!

You can eat the kabob right off the skewer, or wrap it in a warm pita or barbari bread with a few toum, a tangy garlic sauce.

Serve the koobideh kebab with shirazi salad or Persian saffron rice to make it an entire meal.

Ingredients to Make

Note: that is only a partial list of substances. For the overall aspect list, see the recipe card at the bottom of this submit.

Ground meat – For exceptional effects, use an excellent combination of lamb and beef that’s fresh rather than previously frozen. I like to apply a ninety/10 combination for the ground red meat, as a higher fat content material will cause the meat to fall off the skewer while grilled.

Onion – It’s important to grate the onion, not simply dice it. This gives you all of the taste without big portions in the aggregate to be able to have an effect on how nicely it moulds to the skewer. Once grated, make sure to put off the extra liquid with a sieve.

Sumac – This spice has a tangy lemony taste without the whole tartness of actual lemon juice. It’s typically sprinkled over Persian kabobs and rice, but you could without difficulty depart it out if you’re not able to discover it.

Lemon – once more, absolutely optional on this dish, but it is able to help stability the richness from the lamb meat.

How to Grill Meat Skewers

Scroll right down to the recipe card at the bottom of this publication and you could watch the dish being made from start to finish!

Mix the elements: integrate all of the ingredients in a large bowl and mix with a spatula or your arms till nicely combined. Don’t worry about overworking it, given that it will hold its form higher the nearer it’s far to a dough consistency.

Shape the kebabs: subsequently, wet your fingers with water or leftover onion juice and shape the beef combination around the skewer. This works fine whilst the combination is cold, so place the bowl inside the fridge for about 20 minutes if it received preserved it’s form.

Grill the meat: surround the skewers on a properly oiled grill and cook till browned on each side. They cook pretty fast, so preserve a near eye on them or the meat will dry out if overcooked.

Rest and serve: allow the beef to rest for a few minutes, so the juices can redistribute for the duration of. Then, add a sprinkle of sumac or a squeeze of lemon if you’d like before serving.

Recipe Notes:

Use flat kebab skewers – those work much better for this Persian kebab recipe than the skinny, round type. no longer only do they offer extra surface place for the beef to paste to, but the heated metallic facilitates cooking the meat from the inside as properly. Plus, the meals don’t spin round while it’s time to flip them.

Make in advance – If wanted, you can shape the kebab on the skewer and refrigerate for some hours earlier. area the skewers over the edges of a sheet pan or baking dish so the beef doesn’t touch the bottom, then cover tightly with plastic wrap earlier than placing inside the fridge.

Storage – Wrap grilled koobideh kebab in foil or area in an airtight container earlier than storing inside the fridge. They need to stay sparkling for as much as four days.

Reheating – For high-quality consequences, upload a dash of water to an oven safe dish and place the kabobs internal. Then, cowl with foil and heat in the oven until warmed through. Or, cover and reheat in the microwave over rice for the reason that steam from the rice will keep the beef from drying out.

Related Recipes

  1. Easy Shami Kebab (Instant Pot and Stovetop)
  2. Seekh Kebab Recipe Original from Pakistan (Ground Beef Skewers)
  3. Joojeh Kebab – Persian Chicken Kebab
Beef and Lamb Koobideh Kebab

Beef and Lamb Koobideh Kebab

Koobideh kabob is a Persian recipe presenting skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a fast, clean meal!
prep time
15 mins
cooking time
10 mins
8 skewers
total time
25 mins



  • 1 medium onion peeled and grated (red or white)

  • 1 lb lean ground lamb

  • 1 lb lean ground beef (90/10 mix)

  • 4 cloves garlic peeled and finely chopped

  • 2 tablespoon parsley finely chopped

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon ground turmeric

  • 1 teaspoon paprika

  • ground sumac (optional)

  • 1 lemon (optional)

  • toum garlic spread (optional)


Grate the onion (See word 1) and place onion in a sieve set over a bowl to empty. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and blend properly. Divide meat aggregate calmly into eighths and shape the meat onto 8 skewers, moulding and flattening meat around the skewer with moist hands to make each kebab about 8" long (See notice 2). For a traditional appearance, lightly press meat between thumb and index finger once meat is on skewer (see pics). If not the usage of skewers, shape meat into eight eight" hot dog/sausage shapes. Set kabobs apart.
Clean your grill and warm it to 350°F. Oil your grill so these don't stick. surround the skewers on grill and cook until browned on every aspect and cooked via, three–4 mins in keeping with side.
Allow meat to rest for three-5 mins and sprinkle with a touch ground sumac, squeeze of lemon and or toum garlic spread. Serve right away.


1- I take advantage of a 4 sided cheese grater placed in a bowl to seize all the juice. 2- If the meat mixture is room temperature the beef once in a while does not keep its form. in that case, refrigerate 20 mins to company up after which mould on to skewers. To form meat around the skewer, I maintain an oval shape of the beef in my hand and with a different hand slowly pierce the beef through with the skewer. the use of my thumb and index finger, encircle meat. Pinch and squeeze the meat along the skewer, moulding and flattening meat to make every kebab approximately 8" long (see pix). 3- I love to spread Toum Garlic unfold on top as well
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