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Recipe Information
Koobideh Kebab
Cultural Context
Originating from Iran, Koobideh Kebab is a beloved dish made from finely ground meat, traditionally served with rice or bread. It reflects the rich culinary heritage of Persian cuisine, where grilling is a favored cooking method. Today, Koobideh is enjoyed not only in Iran but also in many countries with Persian communities, often adapted with local flavors and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
ground lamb
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey offers a leaner option without sacrificing flavor.
lavash bread
🥗Healthier: whole wheat pita
💰Cheaper: tortillas
Whole wheat pita adds fiber while tortillas are a budget-friendly substitute.
Soak skewers in water for 30 minutes to prevent burning.
Grate onion and squeeze out excess moisture.
Mix ground lamb, ground beef, grated onion, minced garlic, salt, black pepper, sumac, turmeric, and cumin in a bowl until well combined.
Form the meat mixture into long, flat shapes around the soaked skewers.
Preheat grill to medium-high heat (about 400°F).
Brush skewers with olive oil to prevent sticking.
Place skewers on the grill and cook for 4-5 minutes on each side until browned and cooked through.
Serve kebabs with lavash bread, grilled tomatoes, and bell peppers.
Garnish with parsley and lemon wedges before serving.
Cooking Techniques
Spice Level:
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