DISH RESEARCH · Dish
Kebab Koobideh
Also known as: کباب کوبیده
Persian charcoal-grilled skewers of minced beef and lamb with drained onion, garlic, sumac and turmeric.
About Kebab Koobideh
Kabob Koobideh is a Persian minced-meat kebab shaped directly onto wide skewers and grilled over intense charcoal heat. This profile follows a documented household version combining ground beef and lamb with drained onion, garlic, egg, sumac and turmeric.
Beef provides robust savouriness while lamb adds richness and a gentle gaminess. Drained onion keeps the meat juicy without loosening it, garlic and turmeric add warmth, and sumac brings a tart lift beneath the final butter glaze.
The kebabs are long, narrow and ridged from shaping on flat skewers, with a deeply browned exterior and small charred patches. Inside they remain juicy and finely textured, while melted butter leaves the surface lightly glossy.
Allergens in this recipe
Contains: Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kebab Koobideh
Persian Beef-and-Lamb Kabob Koobideh with Sumac.
- Ground beefRobust minced-meat base
- Ground lambRich minced-meat base
- Yellow onionsJuicy savoury aromatic
- GarlicPungent aromatic
- EggMixture binding
- SaltSeasoning
- Ground sumacTart seasoning
- Black pepperPeppery seasoning
- Ground turmericWarm earthy seasoning
- Melted butterGlossy finishing richness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Ground beef:
- Ground lamb:
- Yellow onions: . The source requires the processed onion liquid to be pressed out before mixing
- Garlic:
- Egg:
- Salt:
- Ground sumac:
- Black pepper:
- Ground turmeric:
- Melted butter:
Origins & food traditions
Iranian food writer Homa supplies the complete charcoal-grilled Kabob Koobideh selected here as her household recipe, combining ground beef and lamb with drained onion, garlic, egg, sumac, black pepper and turmeric before a butter finish. Persian cook Hami Sharafi independently confirms Koobideh as a widely ordered Iranian restaurant and household kebab made from ground lamb, beef or both, with grated drained onion and high-heat skewer grilling, while documenting a different saffron-seasoned formula.
Countries
- Iran
- IranCatalogue link pending review
Cuisines & regions
- Iranian Cuisine
- Persian Cuisine
- Persian CuisineCatalogue link pending review