Kabob Koobideh (Persian Floor Beef Kabobs) – Kalyn’s Kitchen

Genuine Kabob Koobideh is a Persian dish of seasoned floor beef on skewers that’s usually discovered as a avenue meals in Iran. My model of those floor beef kabobs are scrumptious and simple to make on a grill at house.

PIN Kabob Koobideh to make it at house!

For those who’re accustomed to my web site in any respect, you’ll have seen I’ve fairly an assortment of recipes for grilled kabobs. However this recipe for Kabob Koobideh is a singular kind of kabob made with double-ground seasoned floor beef that’s cooked on skewers. That is my model of the kind of floor meatkabob that’s usually seen as a avenue meals in Iran.

I discovered to love these Persian floor beef kabobs in a Salt Lake Metropolis restaurant that’s now known as The Med. Once I began my weblog, I did some experimenting to attempt to reproduce the dish I’d loved at The Med, the place it’s nonetheless on the menu and known as Kabob-e-Kubideh. I searched on the web and located a number of recipes, however for my first few makes an attempt the consequence was nothing just like the dish I’d cherished a lot at The Med.

Then I visited a now-closed Center Japanese grocery retailer in Salt Lake the place the proprietor advisable Sadaf Floor Meat Kabob Seasoning (affiliate hyperlink). Once I tried making Kabob Koobideh utilizing that seasoning mix I believed the seasoning for the meat was good (and one description of the product on Amazon does say, “for that genuine Persian style.”)

Once I determined not too long ago that this favourite recipe desperately wanted a photograph replace I found Sadaf Floor Meat Kabob Seasoning at Black Cherry Market in Salt Lake, a implausible place to search out center jap meals of all types. And I mentioned my Kabob Koobideh recipe with the charming man who owns the place and he thought I used to be heading in the right direction with the Sadaf Seasoning, double grinding the meat, and including a beneficiant quantity of finely chopped onion. I additionally added slightly salt and pepper and I couldn’t resist including slightly Spike Seasoning (affiliate hyperlink), however that’s undoubtedly non-compulsory.

There are additionally different options included within the recipe, together with a recipe despatched to me by a reader who’s married to a person from Iran, so learn these in the event you don’t wish to purchase a seasoning combine only for this recipe. Nonetheless you find yourself personalizing your model of Kabob Koobideh, in the event you like center jap flavors like I do I guess you’re going to like this recipe!

What elements do you want?

(That is solely a listing of elements; please scroll down for full printable recipe. Or in the event you use the JUMP TO RECIPE hyperlink on the prime of the web page, it’ll take you on to the whole recipe.)

• floor beef, I used natural floor beef with 15% fats
• onion
• Sadaf Floor Meat Kabob Seasoning (affiliate hyperlink), or see notes within the recipe for different choices
• Spike Seasoning (affiliate hyperlink), non-compulsory however good
• salt and fresh-ground black pepper
• water
• Olive Oil (affiliate hyperlink), for oiling the grill

What did we serve with Kabob Koobideh?

We couldn’t resist photographing the Kabob Koobideh with Tzatziki Sauce, which can also be what it’s served with at Cafe Med as effectively. And I notice that’s definitely combining meals cultures, but it surely’s undoubtedly a scrumptious mixture.

Is my model of Kabob Koobideh an genuine recipe?

I’m not claiming that is an genuine Persian recipe, however my model of this kabob is manufactured from double floor beef combined with onions, salt and pepper, which is definitely true to the descriptions I discovered on-line, summarized right here. I did use a bought spice combine, but it surely was advisable by two completely different center jap grocery shops. After all the addition of Spike Seasoning (affiliate hyperlink) is strictly my concept, and you’ll undoubtedly skip that in the event you like. Conventional Koobideh in Iran will generally have some floor lamb mixed with the meat, so undoubtedly attempt that in the event you just like the sound of each beef and lamb floor collectively.

What spices are within the Sadaf Floor Meat Kabob seasoning I used?

The label of the Sadaf Floor Meat Kabob Seasoning (affiliate hyperlink) I used says “Onions, garlic, sumac, parsley, salt, pepper, turmeric, and different spices.” (And in case anybody is questioning, this firm hasn’t paid me to advertise their product they usually do not know I’m mentioning it right here!)

What sort of skewers do you have to use for the bottom meat kabobs?

I really like to make use of these Double Kabob Skewers (affiliate hyperlink) to make Kabob Koobideh, and having two skewers in a single actually helps the bottom meat keep collectively on the skewer. However within the center east floor meat kabobs are sometimes cooked on blade-type skewers (affiliate hyperlink) that are just like these skewers that I bought in Turkey. For those who solely have common spherical skewers, I’d use two skewers in every cylinder of floor meat to duplicate the double kabob skewers.

Are you able to make Kabob Koobideh with out an out of doors grill?

For those who don’t have an out of doors grill, these kabobs will be cooked on a Stovetop Grill Pan (affiliate hyperlink), a George Foreman Grill (affiliate hyperlink) which cooks each side directly so it’s faster, or underneath the broiler in your oven or toasted oven.

Learn how to make Kabob Koobideh (Persian Floor Beef kabobs):

(That is solely a abstract of the steps for the recipe; please scroll down for full printable recipe. Or in the event you use the JUMP TO RECIPE hyperlink on the prime of the web page, it’ll take you on to the whole recipe.)

1. I used natural floor beef from Costco that’s 15% fats, and is available in a bundle that’s 1.3 kilos which made 4 generous-sized kabobs.
2. Right here’s a photograph of the Sadaf Floor Meat Kabob Seasoning (affiliate hyperlink) that was advisable to me. I feel this offers nice taste, however see different choices within the precise recipe under in the event you don’t wish to purchase it.
3. Begin by very finely chopping one medium onion within the meals processor with the metal blade.
4. Then add the bottom beef, Sadaf Floor Kabob Seasoning, salt, fresh-ground black pepper, Spike Seasoning (if utilizing), and water.
5. Course of these elements till all the pieces may be very effectively mixed. This double grinding of the meat is conventional, and helps preserve the meat on the skewers and offers it a denser texture than common floor beef.
6. Then the meat must be refrigerated for a number of hours so the flavors can develop. (You might even grind the seasoning with the meat within the morning earlier than work, and prepare dinner the kabobs once you get house.)
7. When it’s time to prepare dinner, divide the meat into 4 items. Oil the grill with a paper towel dipping olive oil and preheat the grill to excessive. 
8. Type every bit of double-ground meat into an extended cylinder and push a skewer into it. You wish to make them uniformly thick in order that they’ll prepare dinner evenly. (Conventional Kabob Koobideh might be flatter than mine, however I discovered this form a lot simpler to handle on the grill.
9. Flip the grill to medium-high and lay the skewered kabobs on pre-heated grill. (After all I put them on an angle to make grill marks, however that’s not important.)
10. For those who’re making grill marks, make sure to prepare dinner till the meat is well-browned earlier than you attempt rotate them, about 4-5 minutes; carry one kabob to see if it lifts simply off the grill.
11. Then rotate going the opposite manner in the event you’re attempting for grill mark and prepare dinner about 3-4 minutes extra.
12. Then flip the kabobs over fastidiously and prepare dinner till the inner temperature exhibits 160F for floor beef, when examined with an an instant-read thermometer (affiliate hyperlink.)
13. Complete cooking time will rely on the temperature of the grill, the thickness of the kabobs, and even the temperature of the air, however whole cooking time will probably be about 12-Quarter-hour.
14. Serve sizzling. I served my kabobs with Tzatziki Sauce, which isn’t genuine with this recipe, but it surely was definitely tasty!

Make it a low-carb Meal:

For a low-carb meal I’d eat this scrumptious Kabob Koobideh with Center Japanese Tomato Salad, Cottage Cheese Salad with Za’atar, or Fattoush Lebanese Salad. For those who’re not so apprehensive about carbs it will even be scrumptious with Balela (Center Japanese Bean Salad, Mujadarrah, or Greek Lemon Rice.) And I really like this with Tzatziki sauce on the aspect.

Learn extra about Kabob Koobideh:

If you wish to see different choices for Koobideh (that could be extra genuine than my recipe), try the grilled floor meat kabob recipes from Persian Mama, The Scrumptious Crescent, or Household Spice.

Low-Carb Food regimen / Low-Glycemic Food regimen / South Seaside Options:
This Kabob Koobideh is a superb fundamental dish for low-carb or Keto diets, which would like higher-fat floor beef. When it’s made with lean floor beef it will for for any part of the unique South Seaside Food regimen. 

Discover Extra Recipes Like This One:
Use Grilling Recipes to search out extra recipes like this one. Use the Food regimen Kind Index to search out recipes appropriate for a particular consuming plan. You may additionally wish to comply with Kalyn’s Kitchen on Pinterest, on Fb, on Instagram, on TikTok, or on YouTube to see all the great recipes I’m sharing there.

Historic Notes for this Recipe:
This recipe for Kabob Koobideh was first posted within the very early days of my weblog. It was up to date with higher images in 2009. The recipe was up to date once more with new images and extra data once more in 2023.

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