Authentic Persian Koobideh Kabob کباب کوبیده اصیل ایرانی 

Koobideh Kabob Recipe Grilled ground beef with shredded onions Makes: 6 9-inch skewers INGREDIENTS: For Koobideh Kabob -- 2 lbs. Ground beef (80/20 fat content) -- 1 small White onion -- 2 tsp Salt -- 1 tsp Fresh ground pepper -- 8 - 10 Firm Roma tomatoes (1 per person) For Kareh Taub basting sauce -- 1/4 cup Saffron solution (1/4 tsp ground saffron + 1/4 cup hot water) -- 1/4 tsp Ground cinnamon -- 1/4 tsp Ground cumin -- 1/2 cup Water -- 1/2 cup Onion juice (optional) -- 1/3 cup Fresh lime juice -- 1 stick Unsalted butter -- 1 tsp Salt -- 1/2 tsp Black pepper YOU ALSO NEED: -- Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge) -- 10 stainless steel Koobideh kabob skewers or 10 bamboo wooden skewers (if you are broiling in the oven). ------ Koobideh skewers are wider than average grilling skewers and can be purchased from a Persian/Mediterranean grocery store. ------ To broil the kabob in the oven, use the bamboo skewers. Instructions are included in this recipe. -- Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter. ------ This “bread under the kabob” (Noon-e Zir Kabob) absorbs the juices from the fresh kabob and is considered a delicacy that you need to try to believe. -- Silicon brush to apply Kareh Taub sauce on your kabob. NOTE: -- One of the most difficult and nerve-racking aspects of cooking Persian Koobideh kabob is the possibility of the meat falling off the skewer and into the fire! Until you get the ground meat mixture and the heat of the fire figured out, you are likely to experience some hits and misses. -- The most important factors are the consistency and temperature of the ground meat mixture that you are working with, as well as the temperature of the grill fire. -- The desired consistency requires that you massage the meat mixture thoroughly and refrigerate it overnight before putting it on skewers to grill. Make sure the Koobideh meat mixture is kneaded/massaged for at least 8 minutes at initial mixing and another few minutes right before putting it on the skewers. -- Persian Koobideh is quite possibly the only meat dish in the world that should not be brought to room temperature before it is cooked; it should be cold when you put it on the skewers. This ensures an initial firmness of the meat on the skewer. -- The grill fire must be hot. If you are using a charcoal grill, the ideal state is red coals blown to peak temperature using a fan. DIRECTIONS: -- Shred the onion using a food processor or the finer side of a box grater. -- Using a piece of cheesecloth or a sieve, squeeze/press the shredded onion to remove as much of the onion juice as possible. This will also help keep the meat on the skewer. -- Discard the onion juice (unless you are using it for marinating other types of grilled meat or to use in the kabob sauce, AKA Kareh Taub - recipe below). -- Put the shredded onion in a large bowl. -- Add the salt and pepper to the shredded onion and mix thoroughly. -- Add the ground meat to the seasoned onion. -- Using rubber gloves, massage the meat and onion mixture for at least 8 minutes. -- Put the ground meat mixture in a covered container and refrigerate for at least 4 hours or overnight. -- When you’re ready to cook the kabob, start the fire in your grill. ------ For a charcoal grill, the highest temperature means that a thick layer of charcoal lumps/briquettes are red hot, and no flames are blazing. ------ For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on. -- While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it for another few minutes to be ready to put on the skewers. -- Make the delicious Kareh Taub Basting sauce following these directions: ------ Bring water, onion juice and the stick of butter to a boil in a saucepan, then lower temperature to simmer. ------ Add all other ingredients but the lime juice. ------ Simmer for 2 minutes while stirring constantly with a whisk. ------ Add the lime juice and which, then push the pan off the heat. ------ NOTE: Lime juice should not be boiled in this sauce because it gets bitter. It should be added as the final ingredient, off heat. -- Fill a medium-sized bowl with lukewarm water. -- Take about 140 grams (4.5 ounces) of the ground meat mixture and place it around a skewer. -- Hold a skewer over the fire to know which part of your skewer will be on the optimal heat zone. -- Dip your hand in the lukewarm water and push the meat mixture down the skewer. -- Stretch the meat up and down the skewer to ensure it is at least 8 inches long and that it has the iconic Koobideh indentations. ------ Use the thumb and middle finger to make the indentations. -- Make sure the meat is positioned on the skewer so that when it’s on your grill, the meat is exposed to the grill’s optimal heat zone. -- Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer. -- Once you lay down the last koobideh skewer on the hot grill, go back to the first skewer and turn it. Let the second side cook and firm up for 30 seconds and turn all of them. ------ This quick turning is important in preventing the meat from falling off the skewers. ------ The first side facing the high heat fire quickly forms a skin which holds the meat together. ------ When you flip the skewer, the other side has a chance to form a protective skin. ------ If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat. -- After the initial one-minute heating of both sides of the kabob skewer, cook each side for an additional 6-7 minutes, turning once every 45 seconds to a minute. -- The length of time to cook koobideh depends on your grill and fire. Both sides of all skewers should have a char and dark blisters. -- About 2 - 3 minutes before your kabob is ready, brush both sides of each kabob with the Kareh Taub sauce generously…several times. ------ Alternatively, you can pour the warm Kareh Taub sauce in a pan or tray. When your kabob is ready, place all the skewers in the sauce, turning to coat each side before removing the kabob from the skewer. -- Line the bottom of a tray, serving plate or large plastic container with flatbread or tortillas. -- As the kabob skewers are cooked and ready, use a piece of flatbread/lavash bread to push the kabob off the skewer and onto the bread in the platter/container. -- Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes). -- You can brush with the Kareh Taub sauce again right before serving. NOTE: -- Every grill has a different heat profile/level. -- You must experiment and learn how/what your grill does with Koobideh. -- You may have to ruin a batch or two to master how long and how hot, etc. before you learn how to make GREAT Koobideh kabob. ALTERNATE COOKING METHOD: -- If you do not want to grill the Koobideh outside on a grill, you can cook smaller portions of the ground meat mixture on a wooden/bamboo skewer in your oven, under the broiler. -- Soak the bamboo skewers in water for at least 20 minutes before using. -- Preheat the conventional oven to 550 degrees Fahrenheit on broil. -- Using the same method for putting the Koobideh on the Persian skewer, put a smaller portion of the meat mixture on the bamboo skewers. -- You can use a spoon handle to make markings on the meat to mimic the finger indentations on the kabob cooked on the larger skewers. -- Place the bamboo skewers on a rack over a baking pan and place under the broiler. -- Cook the skewers under the broiler, flipping the skewers at the 1-minute mark. -- Turn the skewers and then cook for 17 minutes on the second side. -- Turn all the skewers and cook for another 18 minutes on the other side gain. -- Cooking the Koobideh in the oven means there is no worry about the meat falling off the skewers! -- As with the grill, you need to experiment to find the right timing for cooking the Koobideh in your oven. SERVING SUGGESTIONS: -- Koobideh kabob is often served with Persian (Iranian) saffron rice, grilled tomatoes (recipe below), with flatbread and fresh herbs such as basil, mint, green onions, and raw sliced white onions. DIRECTIONS FOR GRILLED TOMATOES: -- Cut the firm Roma tomatoes in halves. -- Place the halves on skewers (not the wide Koobideh skewers) or on bamboo skewers that -- have been soaked in water for at least 20 minutes. -- Place the tomatoes on the hot grill for 5 minutes on each side. -- Salt and pepper both halves. -- Time the grilling of the tomatoes so they’re ready to enjoy with the Koobideh kabob.

My best friend in college was from Iran. He introduced me to Persian food and I have been in love for 30 years. Your explanation is so amazing! I’ve made koobidah with moderate success, but now you have shared some secrets that will push it to a home run! Merci!!!

I was married to Iranian man he used to cook Iranian food for me I miss him so much . You remind me of him. Great job delicious food thank you so much , absolutely like and subscribe to your channel😘💖

Persian food is off the charts good. I am surprised it doesn’t get the recognition as say Italian or Chinese food gets.

I love how the oldest cuisines in the world are so simple and yet the most tasty! My goal is to get very good at Persian and Greek cooking this year, since these are two of my favorites.

I was looking like this vedio from long time. My older brother was in Tehran for 12 years. And he talked about this. He was very fond of this. I hope I can make it and feed him. Thank you.

Lovew you my brother Irani recipes are totally amazing and loveable much appreciations from Pakistan ❤️👍

I’ve made this 4 times now and it’s always absolutely amazing! The sauce is heavenly (I skip the cumin and cinnamon) and now I can’t imagine koobideh without it. Thank you for explaining how to make this dish so clearly. It always makes me so happy when we eat this

I worked for an Iranian family and learned to love their simple tasty cuisine.. LOVE KOOBIDEH!!!

Found your channel the other day, now my mom and I are completely hooked into all your cooking. You are an artist! I have looked at other Persian cooks and I think the reason you are the best is because you are sincere, thorough and you put all your heart 100% into teaching others. Your illustration on how you describe step by step is just awesome and you remember to say everything, as if we are right there with you. Making your koobideh beef tonight. Sorry on the loss of your madar.

I love that you talk about the cut of meat to use! I am so excited to try this recipe- this is one of my favorite dishes, and I am finally getting around to trying to make it at home!

I just finished seeing your video on how to make Koobideh Kabob, I want to say thank you for explaining so well on how to make a Persian kabob. I am not Persian but i love Persian food. So once again thank you. Have a good day.

Great English! I can tell you are intelligent and educated by how well you speak English and how you pay attention to details that average people do not! Great job!

Thank you Chef Bagheri! Iran Kebob is the best hands down, thank you for sharing the secret my Iranian/Armenian bro's have been using for years!

Thank you so much for your time and detailed methods of making this delicious kabob. I’ve tried so many recipes but this method seems to be my go to from hereon. My son LOVES koobediah kabob. Some skip the tips and tricks but you nailed every aspect of teaching us to avoid mistakes. Genuinely THANK YOU.

Your explanation of details for making this dish the right way, thank you! Sir, you would be a great teacher, instructor. Thanks for sharing.

Thank you for your video. Closest Persian restaurant to me is over 300 miles away. I now feel more confident making it on my own. I appreciate the tips!

So I am of Mexican dissent and of course Mexican food is my favorite... you can never go wrong with Puerto Nuevo style lobster. But since my best friend is Iranian and he introduced me first to Koobideh and then he had the nerve to up game to Soltani... I'm like you bastard... this food is phenomenal. Then it was all over when I found the holy grail Mast-o-Musir. Mic Drop Game over... if a restaurant doesn't have Mast-o-Musir I don't dine there.... sorry. its a requirement. My wife took a moment to find a liking to this type of food.. but once she had Chicken Koobideh that is her go to dish. We love it.

Iranian foods is my all time favorite. But koobideh kabob is my number 1 dish at the restaurant. Thank you for sharing your recipe. I made it at home so many times but didn’t know about the sauce you brushed at the end. Wow… really good. No wonder why my koobideh doesn’t have the moisture. Since moved to Florida. I missed my Persians restaurants in NY. Thank you so much for your recipe

So many chefs are in the comment section instead of internet degenerates. Anyway thanks for the video and thank you for showing a Persian food recipe for the people from other parts of the world to enjoy!

My fiancé and I will be making this tonight but when we watched this video this past weekend he made the comment right before you did about the flat bread being fought over when it's soaked in the juices and just gave me a look like "I told you so" when you said verbatim what he did. Cracked me up! Can't wait to try it. Sending love and thanks from Tulsa, Oklahoma!

Thank you for the detail regarding your ingredients. You deserve a medal for your final grilling. I know how cold Texas got in 2021. I could feel the cold from your video.

My Persian Armenian wife loves this kabob! We are trying to make it, Thanks for the tips!!

Excellent videos Sir! Your presentation and personality is some of the best I have seen on RU-vid for Persian food. Make sure you show off the food at the end! I want to see someone take a bite and have their minds blown.

Very nicely detailed video. I'm a sumac addict so I usually drop a tsp or so in with my grated onions with the salt and pepper. Of course I add a whole bunch more on my rice and kabobs when eating.

Brilliant, our summer Downunder is about to start and this is the welcoming recipe. Thanks buddy.

I’ve made this recipe a few times now and it’s a big hit with the family. Thank you for sharing this delicious dish.

I prepared the Koobideh and it was such a hit, I had to double up the recipe and it turned out so delicious. I also tried to make the saffron rice and that was a fail, I burned it but will not give up and keep on trying until its perfect! Thank you from Los Angeles.

Excellent video. You’re so thorough with explaining the process. I’m going to attempt making this Persian favorite for the family.

This looks amazing, I will definitely try making this for my family this summer. Thank you!

Excellent breakdown on each part. Thank you. You give me confidence to try this at home.

I never tried or even thought of shredding an onion. That's a great idea I have to try. Fantastic video.

I’m new to Persian Cuisine. Your video is very detailed. I can’t wait to try this recipe.

Great ability of teaching and training one of the useful cooking videos I ever seen! Keep up with great job!

Best Koonideh Video on RU-vid. Good work!

BEAUTIFUL!! My Iranian family I grew up with is the Garment Industry family Moghaddam> I have known this amazing family since 1981. Their son Babak and I dated for over 40 years as I have just been part of their family. ( long story). I learned Farsi by just being with the family everyday. I love this dish it is my top favorite. RIP Hamid Moghaddam passed away last year from stomach cancer. His doctor let him pass at home in the comfort of his loving family his wife Shahen Ganbari and his two Son"s Babak ( Bobby) and Perroos (Peter).

I love the recipe! This is the recipe we used to do it in Iran for lule kebob. Thanks for the video. Please make more videos about Iranian delicious foods.

First at your channel, enjoyed your video, will try this recipe soon, thanks so much!🤩🇺🇸

Thank you for the video and thanks for making me hungry!!!!love ,love , love ,love it . i am going to watch your other delicious recipe

Wow amazing. I love Iranian food. This is looks so good and I love it ur way you explain and make this easy for other . Thanks

Thank you for this video!! I love Koobideh and am happy to have found a great video to teach me how to make it!!

Fantastic recipe & beautiful presentation. Made me very hungry watching it at midnight! Gotta make it very soon. Thanks

Delicious authentic Persian koobideh kabob. You prepared it to perfection!

What an amazing dish! Thank you, you explained this incredibly well. You have a new subscriber.

Did this today, it was amazing! Thank you.

Great video, I love Iranian food and like a lot the way you have explained everything and made it easier to elaborate. Really good job. Thanks and Best regards from Spain

Fantastic uncle Bagheri ...... thanks for sharing

Thank you for the lovely video and recepire. I have not tasted our kabob for the last forty six years. I 'll try to make it at home.

Amazing, thank you man for the detailed walkthrough! Subscribed

Many thanks for the details that greatly help me understand the process, looks yummy

Great explanations. Thanks for your dedication. Am sure gonna try this.

Thank you for this - always wanted some tips and tricks for koobideh. Watching you cook during that Texas nuclear winter made me glad I live in California ;)

So Beautifully explained, the process and the purpose. Definetly gonna try this.

Absolutely tempting kebabs for non spicy, magnificent recipe of butter saffron sauce, Definitely i Would love to eat such kebabs for the rest of my life love persian food Love Iranians 🇮🇷 Love from 🇵🇰 Syad Abbas.

Ignore the ugly comments. This looked delicious and thanks for posting!

This turned out delicious! Thank you!

Great job. Never seen someone doing Koobideh so right while sounding so American. The brisket kills it👌😄

Thank you so much for sharing your techniques of Kabob, its an art form for sure. Made your Joojeh chicken kabobs and it was amazing a couple weeks ago. Now I have ventured into ground meat skewers and I thought ok I got this and all of a sudden one fell into the fire, more practice and study from the masters. Thanks again for sharing, enjoy everyday.

Thanks for sharing, this was a very enjoyable video

Thank you for explaining it in detail.

Solid video. So much knowledge. Thank you.

Great show, I'll be making this soon. Greeting from the SF Bay Area. Well done my man!

Thank you. A great presentation with a congenial flare.

easy to follow recipe, thank you

Looks delicious. I like the presentation and in depth details.

My mother takes a little bit of a meat and processes it in the Cuisinart foot processor to almost a paste, and then she adds it to the rest of the meat. That seems to really help the kebab not fall off the skewers.

Used your recipe for the marination and it was delicious! 1

Nune Zeed kabob 🤗 bread under the kabob. Love that I’m learning Persian as well. Thank you chef for cooking out in that freezing 🥶 cold 🙏🏼

I ve always liked these kebabs. Thank you for teaching this. You method is great. I saw your video for the first time and immediately subscribed to your channel. Would love to learn more from you. I wish you were my neighbor. Love the dedication, even in snow. I can relate to your love for cooking.

I miss my persian nana's kebabs, thanks for the recipe, I will now make these for my children and grandchildren 👨‍🍳

This dude was definitely an engineer before this. No Kababi uses “objective” and “koobideh” in the same sentence :D

Well that's mouth watering stuff!! Nice recipe!!

Wow that was an incredible video thank you! Liked!

Love your work, had my Son's Iranian co-worker stay with us for a few months. (he can cook) Now we have kebob and tachin wars to see who can make the best, I must win. LOL.

Thank you for sharing. Tips you gave were helpful.

Agha Bagheri, your the man my brother. Keep up the good videos. Greetings from The Netherlands

Thank you! Austin tx here love your vids

I had to like the video for the important teaching moment! XD great video!

You did a great job... Chef👍

Looks wonderful!!!!!

This is detailed video.. awsome

Lived in Iran for a few years and love the food

Looks amazing!

This is how I know it 100% right . Keep going 🙏🏼🤩

Wonderfully explained. Thank you. Dorood.

One of the best koobideh tutorials I have ever seen. All the details were explained very well. Good job!

dadash damet garm - I'll save this for when it's time to make kabob. Love the sauce

you are great thanks for all your tips.

Nice., will definitely try when weather changes again… and I’ve subscribed as you said please 😋

Thank God for Iranian food!!!!!

Great job! Keep it up! Good luck brother!

Love the cook! I only recently started grinding my own, and I love. Gotta try your saffron oil next!

BEST KOOBIDEH RECIPE!!! 🤯🥰🤯🥰🤯🥰

Incredible, man i this got me so hungry, love Iranian kebab :D well done!

Excellent Illustration !! Thanks a lot

Great video!! Excellent explanation, looks fantastic! I also like how you can convert your gas grill into a charcoal ‘Mangal’ with the insert you have. You should consider doing a video on how to build that kit. I have both a Mangal and gas grill and would love to get rid of the Mangal and just go with your setup for the occasional kebab. Keep it up! 👍👍

Wow. My local Persian restaurant owner makes this look so easy... And only charges 10 bucks a plate. Best food in town.

This looks sooo delicious. 🤤

Mmm thank you for sharing! I can't wait to try this out :P

I had to sub, this looks great. I'll be trying it tomorrow.