Kebab koobideh or Persian Mince kebab

This is my other halfs favorite kebab. He’s got it down to a fine art after many experiments, all of which were delicious in their own way but he tells me its about how well it keeps it’s shape on the skewer! I will get to that later! I just eat them but thought I would share his recipe with you.

Kebab koobideh is made with minced meat. Either lamb, beef or chicken which ever is your preference. We use beef because we eat so much lamb and chicken and beef  makes a change. Koobideh is famous in Iran and there are variations such as adding chopped parsley. This is the basic recipe but enjoy experimenting.


~INGREDIENTS~ ( serves 2)

  • 1 lb minced meat
  • 1 onion grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoons of sumac
  • 1/4 teaspoon of turmeric


  1. Get your charcoal ready about 30 mins before you plan to cook.
  2. Take the minced meat, add the grated onion and all the ingredients  and mash it with your hands for several minutes until it becomes a paste.
  3. Leave in the bowl for about 10 -15 minutes so that it becomes warm and this will make it easier to form around the skewers.
  4. After 15 minutes or so, make several balls with the meat paste and roll into sausage like shapes about 6 inches long.
  5. Using the flat sword like skewers, form the meat paste around onto the skewer and then leave in the fridge for 15 minutes to cool and set around the skewer.
  6. Use this time to prepare a baste of  2 tablespoons of melted butter with 1/2 cup of lime or lemon juice and a pinch of salt.
  7. Now your ready to grill. Place the skewers approx 3-4 inches over the coals and grill for about 5 minutes each side and don’t forget to baste!
  8. Remove from the skewer onto a dish and sprinkle with sumac just before serving.

Serve with saffron rice, flat bread, herbs and or salad and of course mast or natural yoghurt.

~Nooshi joonet ~


3 thoughts on “Kebab koobideh or Persian Mince kebab

  1. I love kebab koobideh … thanks for the recipe and methods .. I have the iron skewers and tried it before .. but the meat have hard time staying on the skewers .. I think leaving them in the fridge for some time to set is a good suggestion. I will try that next time.


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