Kabob Koobideh (Persian Grilled Kebabs)

Prepare the Meat

1. Gather the meat skewer ingredients.

   

2. Place the onion in a food processor and process, scraping down the bowl occasionally, until completely pureed and juicy.  

   

3. Remove from the food processor to a fine-mesh sieve set over a bowl, and press until almost all the juices have been removed. Reserve the onion juice.

   

4. Place the onion puree in a medium bowl. Add the ground beef, salt, and pepper.

   

5. Knead the mixture by hand for up to 10 minutes to create a smooth paste-like consistency. This is a very important step to make sure the meat proteins have been properly bound and to ensure the meat paste will stay on the skewers.

   

6. Cover and refrigerate the mixture for 60 minutes for proper marination and resting.

   Prepare a medium-high (450°F) charcoal or gas grill fire. If using a gas grill, be sure to start the coals about 30 minutes before grilling the kababs. If using a gas grill, make sure to have the grill turned on for 15 minutes prior to grilling.

   

Make the Kabobs

1. Gather the basting ingredients and prepared meat mixture.

   

2. Divide the prepared meat mixture into 4 equal round pieces.

   

3. Using the reserved onion juice, dampen your hands as necessary and place one portion of meat mixture against the flat edge of one wide metal skewer.

   

4. Stretch and squeeze the meat mixture carefully along both sides of the skewer until you have a 6- to 7-inch long kebab, about 1/4 inch thick on each side. Make sure to thoroughly squeeze the meat mixture around the skewer to ensure you have a solid piece of kebab that is firmly attached to the skewer.

   

5. Using your thumb and index finger gently press into the kebab to create uniform indentations that are about 1-inch apart. This step creates a traditional design as well as further ensures the meat mixture is firmly pressed into the skewers. Repeat with the 3 remaining pieces of meat.

   

6. Combine the butter, onion juice, lemon, and salt in a small saucepan over medium-low heat until the butter has melted. Set aside.

   

7. Suspend the skewers over the charcoal and grill the kebabs until they are visibly darkened and seared while still remaining moist on the inside, flipping them every 30 seconds, 5 to 8 minutes total.

   This quick flipping ensures that both sides of the meat begin cooking immediately and evenly in order for the meat to stay on the skewer. Do not overcook the kebabs.

   

8. Brush the kebabs with the basting liquid on both sides shortly before removing them from the grill. Place the skewers on a serving platter and serve immediately.

   

   Tips

   • It is always best to use fresh and not previously frozen ground meat that is 85% lean. This ratio of meat to fat creates the optimal texture for the meat paste to adhere to the skewer while still remaining moist and allowing the excess fat to drip away during the grilling process. 
     
   • To make kabob koobideh over charcoal or on a gas grill it is necessary to use one-inch flat wide skewers. If these are not available, you will have to use the stovetop or oven methods below. 
     
   • Kabob koobideh is traditionally grilled directly over charcoal without any direct contact with the grill grates. If using a charcoal grill, simply remove the grill grate so that the skewers can be suspended over the charcoals with the ends resting on the edge of the grill.
     
   • Gas grills will also do the trick with a slight modification. Place a couple of bricks or square metal pipes on opposite sides of the grill to create a ledge to rest the skewers on. The bricks or pipes need to be at least 1.5 inches tall to make sure that the meat on the skewers will not touch the grill grate. 
     
   • One of the most important steps in cooking kabob koobideh is the attention to the rotation process. Once the skewers have been placed on the grill, they will need to be rotated within 30 seconds. This quick rotation step ensures that the meat begins to cook evenly on both sides and prevents the meat from falling off the skewers. Once each side has been grilled for 30 seconds, continue to grill the kebabs for about 4 minutes on each side.

   
   

   
   

   Make Ahead Tip

   The kebab meat mixture can be made ahead and shaped around the skewer a few hours in advance.  Be sure to store the kebab skewers over a sheet pan or a baking tray in the fridge so that the skewers don’t make contact with the bottom of the pan. 

   
   

   
   

   Recipe Variations

   • Kabob koobideh can be made with beef, lamb, or equal portions of both to create a rich flavor profile. A sprinkling of sumac or finely chopped parsley can be mixed in to add additional flavors.  
   • Alternatively, kebabs can be cooked on a stovetop grill pan or in the oven. First, form the kebabs into 1 inch thick and 6 inch long pieces.  
   • For the stovetop grill, cook on medium-high heat for about 5 minutes on each side until you see visible grill marks and searing. 
   • For the oven method, place the kebabs on broiler pans and place directly under the broiler and cook for about 4 minutes on each side.

   
   

   
   

   Storing Leftover Kebabs

   
   Leftover kebabs are best stored in an airtight container in the refrigerator for up to 4 days. They can be reheated on the stovetop or in the oven by adding a splash of water, covering, and heating until fully warmed.

   
   

   
   

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