For optimal flavor, marinate the meat mixture for at least 2 hours, or even overnight. Sumac, with its tangy, lemony flavor, is a key ingredient in Kabob Koobideh. Don't skip it! Serve these delicious kabobs with grilled tomatoes and peppers, fresh herbs, and warm pita bread.
Kabob Koobideh (Persian Ground Meat Kabobs)
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS15
Embark on a culinary journey to Persia with Kabob Koobideh, a symphony of ground lamb and beef, kissed with aromatic spices and grilled to smoky perfection. This is more than just a kabob; it's an experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol114 mg
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Fiber1 g
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Protein21 g
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Saturated Fat7 g
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Sodium494 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Onions: Using a grater, finely shred the peeled onions into a mesh strainer. Extract the juice by gently pressing the pulp within the strainer. Transfer the pulp to the center of a cheesecloth, squeezing until no further juice is released. (Prep time: 15 minutes)
02
StepMarinate the Meat: In a mixing bowl, combine the ground lamb and beef. Incorporate the finely diced green onion and the prepared onion pulp. Thoroughly blend in the baking powder, salt, pepper, sumac, and turmeric. Introduce the eggs and mix until the ingredients are uniformly distributed. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to meld. (Marinating time: 30 minutes)
03
StepPrepare the Grill: Preheat an outdoor grill to medium heat. Lightly oil the grill grate to prevent sticking. (Prep time: 5 minutes)
04
StepShape the Kabobs: Take portions of the meat mixture and mold them firmly onto the metal skewers, ensuring even distribution along the length of each skewer. (Prep time: 20 minutes)
05
StepGrill to Perfection: Place the skewers on the preheated grill. Rotate them every minute to ensure even browning on all sides. Continue grilling until the meat is cooked through and no longer pink in the center, approximately 25 minutes. (Cook time: 25 minutes)
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RECIPE REVIEWS
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Felipe Sporer
Jun 27, 2025These are the best kabobs I've ever made! Thank you for sharing this recipe.
Armando Runolfsson
Jun 24, 2025The tip about squeezing out the onion juice is a game-changer. My kabobs used to fall apart, but not anymore!
Einar Runolfsdottir
Jun 13, 2025I didn't have sumac, so I used a little lemon zest instead. It worked great!
Darron Harber
May 30, 2025I tried this recipe with ground turkey instead of lamb and beef, and it was still delicious!
Jannie Windler
May 30, 2025My husband is Persian, and he said these kabobs tasted just like his grandmother's!
Marcelle Harvey
May 23, 2025This recipe is fantastic! The instructions were clear, and the kabobs turned out perfectly. My family loved them!
Nannie Predovic
May 20, 2025The overnight refrigeration really makes a difference in the flavor. So worth the extra time!
Wilfrid Bashirian
May 16, 2025Be careful not to overcook the kabobs, or they will be dry. Keep an eye on them and turn them frequently.