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Kabab Koobideh: Persian beef skewers recipe
The mythical Iranian skewers

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Kabab Koobideh: Persian beef skewers recipe
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500g Ground beef
1 Onion
4 Cloves of garlic
1 tablespoon Turmeric
1 teaspoon Sweet paprika
2 pinches Cumin
1 teaspoon mild red pepper
1 tablespoon Parsley
1 tablespoon Cilantro
Olive oil
Salt & Pepper
2 Stirred yogurt
  • 30min
  • Easy



Votes: 5

The kebab has enormous importance in Iranian gastronomy and for them the kabab koobideh is a mythical skewer. Traditionally it has to be done on a metal brooch called “Sikh”. You can still make it very well with wooden pins.

Kabab beef koobideh skewers are usually made with lamb, ground beef, or a mix of both. It is the most popular kebab that you can find in Iranian streets.

Materials needed for the Kabab Koobideh recipe:

  • Sikhs: the metallic skewers used for kabab
  • If you want to accompany your koobideh with a Tahdig: to be sure of your Tahdig’s success, use this rice cooker which has a special cooking mode for the Tahdig!

Kabab Koubideh, this Iranian kebab has been exported all over the world, such as in London, Los Angeles or even Paris. For good reason, Iranian communities have settled in these cities over the years. They did not hesitate to bring their cultures and culinary identities with them. Among the recipes brought, the Kabab Koudibeh has become a must because of its taste, but also its authenticity. Indeed, even the presentation is unlike any other recipe.

Legend has it that the metal pins used for this skewer once referred to the swords of Persian soldiers in the Middle Ages. Always on the lookout for a fight, the latter took advantage of the fires to grill their meats using their weapons. After cooking, the meat is then placed on a flat stone before tasting. On the other hand, another theory states that this kebab is imported to Iran, and that it is of Caucasian origin. Either way, it has become a national dish in Iran. In fact, Persian and Iranian cuisine is said to be one of the oldest in the world. It is then normal that several stories appear for a single recipe.

For Kabab Koubideh, like most Iranian recipes, spices take as important a place as meat. According to tastes and regions, you can find turmeric, sumac and saffron. Aside from that, the dish is often accompanied by either rice (Chelo) in nature or colored with spices, or Sangak bread. Finally, you should never forget the sauce which is very important for this atypical dish. The sauce will enhance the flavor of the meats. It also makes it possible to make the link between saffron rice and grilled tomatoes which often accompany grilled meats.



Preparation of Koubideh skewers

Finely chop the onion and garlic. Mix the onion, garlic and minced meat, then add the spices (turmeric, cumin, paprika and sweet pepper), parsley and cilantro. Mix everything and keep in the fridge for a few hours.


Shape long sausages of minced meat on skewers (preferably metal). Flatten them with your hands and brush them with olive oil with a brush.


Cooking beef koobideh skewers

In the oven:

Preheat the oven to 200 ° C. Place your Koobideh skewers on a lightly oiled baking sheet and bake at 200 ° C for 5 to 10 minutes.

At the barbecue:

Place your Koobideh skewers on the barbecue, and turn over halfway through cooking (5 minutes on each side).


Preparation of the yogurt sauce for your Koubideh skewers

While your Koobideh skewers are cooking, prepare the yogurt sauce.
Mix the stirred yogurts, a pinch of cumin, salt & pepper in a bowl. Add the finely chopped fresh cilantro and set aside in the fridge until ready to serve.



Serve the Koobideh skewers with saffron rice and grilled tomatoes, dip them in the yogurt sauce and enjoy!


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