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Authentic Persian Koobideh Kebab Recipe

Traditional Persian Koobideh Kebab

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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

  • 1 lb Ground beef 80% lean, 20% fat
  • 1 Yellow onion grated and completely drained of liquid
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Saffron water optional
  • 4 Tomatoes whole, for grilling
  • 2 Green peppers for grilling
  • 2 Red peppers for grilling
  • 1 White onion sliced
  • 1 tbsp Sumac
  • 0.5 cup Fresh basil leaves
  • 4 pieces Flatbread Lavash or Sangak

Instructions
 

  • Grate the yellow onion and squeeze out all excess liquid using a fine mesh strainer or cheesecloth. Discard or reserve the liquid for another use.
  • In a large mixing bowl, thoroughly combine the ground beef, drained grated onion, salt, black pepper, and saffron water.
  • Knead the mixture vigorously for 10 to 15 minutes until it becomes highly sticky, elastic, and holds together flawlessly.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the fats to firm up and flavors to meld.
  • Divide the chilled meat into equal portions. Mold each tightly around wide, flat metal skewers, pressing firmly with your thumb to create even ridges along the meat.
  • Preheat a charcoal or gas grill to high heat. Thread the tomatoes, green peppers, and red peppers onto separate skewers.
  • Place the meat and vegetable skewers on the grill. Turn the meat skewers frequently during the first few minutes to seal the outside, preventing the meat from falling off.
  • Continue cooking for 10 to 12 minutes, turning occasionally, until fully browned and cooked through.
  • Serve immediately on warm flatbread, garnished with sliced white onions, fresh basil leaves, grilled vegetables, and a generous sprinkle of sumac.