How To Make Persian Lamb Koobideh Kebab

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I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE!
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How to make Persian koobideh kebab recipe and how to skewer it. An icon of Persian cuisine!
5kg lamb shoulder
1kg onion
1 tbsp Paprika
1 tbsp Turmeric
2 tbsp Salt
1 tsp Pepper
2 tbsp Red Sumac (Quantity based on personal preference)

Опубликовано:

21 окт 2024

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Комментарии : 269

@tessfowler8411 8 лет назад

I made these tonight for dinner. Served with rice, sumac and grilled tomatoes. This is an excellent recipe! Just like the restaurants. Thank you!

@JT-408 8 лет назад

You're the man Henry! Like you I'm a DIYer (auto repair, body, home, electronics, etc) and watching your videos has definitely helped me out big time on fulfilling my chef side.

@JoshLavian 9 лет назад

God in Heaven, this is one of the greatest meals known to man.

@terryb3388 8 лет назад

Yup, i'm a 66 year old white guy born and reared in southeast Texas and i totally AGREE!

@JoshLavian 8 лет назад

T B-SHAW Well, God bless Texas while we're at it.

@SM-tn1cq 7 лет назад

Persian food is to die for! Love me some Persian Yemeni and Indo-Pakistan cuisine

@rezatak8125 7 лет назад

Josh Lavian kyitdjmjbhaghvgfvhfagfcyihbilöolmiphvygejibfjgib Lgngsghzngbskhksyoue

@alim-1558 7 лет назад

Sarai Zman16 Persian Yemeni? The cuisine end culture are light years apart, they shouldn't be used in the same analogy as the similarities between Indian and Pakistan.

@palangnar3588 8 лет назад

This is for sure " the king of all kababs".

@Persianempire01 8 лет назад

So many kebab recipe on you tube but i found this video and recipe much better and traditional.I use 50% beef and 50% lamb shoulder.Thank you Henrys great job.

@dondoutorolavoderamalho7308 7 лет назад

I know you ... you are quite famous aren't you ?

@123igox 9 лет назад

Thank you so much for this recipe. I've tried a few times and the kebab turned out perfect. Thanks a lot.

@kooroshreyhani3803 9 лет назад

bravo my friend your recipes are spot on and authentic persian, excellent videos!

@lucaslovric6198 9 лет назад

remove

@andrewyoung7804 7 лет назад

Dude your such a good chef. I have made over 20 of your dishes. excellent descriptions

@pauldario3314 8 лет назад

Henry, if I'm using 2 pounds of meat (or approx 1kg) instead of 5kg of meat, how much Paprika, Tumeric, salt, pepper and sumac should I use? Thanks. Can't wait to try this.

@vulcan2230 6 лет назад

Hi Henry - me and the family go to your restaurant once per month, nice food bro, and the Koobideh brings happiness tears to my eyes whilst I eat it

@nelson6488 8 лет назад

Thx bro for sharing ur knowledge. I have tried persian food and they served some soups too. Can you teach us how to make persian soups?

@mabunny11 9 лет назад

What a beautiful, detailed demonstration...Thank you...

@fzfr9717 7 лет назад

Nancy Cordi hy

@jamesglenn7763 3 года назад

Hello 👋 how are you doing today?

@steviemckeown4352 8 лет назад

Hi I love kebab and your videos are great. Can you tell me, in your turkish adana recipe you advise 40% fat content, is this the same meat?is it just straight minced boneless shoulder or do you add extra fat? thanks :)

@HenrysHowTos 8 лет назад

+stevie mckeown i use just straight boneless shoulder, generally it has the right amount of fat ratio. If i ever use leg, i add a bit of fat

@nightcrawler2615 4 года назад

4 A.M. in the morning and i am watching this 🤤😋 really addicted to kubideh ❤️😂

@justinc2625 7 лет назад

Hi Henry, very very nice dish, you are good. I've tried it but the mixture is little watery so not sticking to the skewers. Any suggestions? please help

@HenrysHowTos 7 лет назад

+Justin C ensure you get as much juice out from the onion as possible, make sure your meat isn't warm when skewering it, ensure its mixed well

@justinc2625 7 лет назад

Thank you Henry, can I fix it somehow now ?

@ahoorakia 8 лет назад

if saffron gets too much heat it can not be digested and gives you hurt burn,therefore it is better to mix saffron with a very little hot water(1/2 of tea spoon with 1 oz of hot water not a liter!!) with melted butter and add it with brush right after cooking done before serving,you will get more taste saffron that way

@MyYvFr 6 лет назад

Great recipe! I was wondering what is the width of the flat skewers you are using?

@jamesglenn7763 3 года назад

Hello 👋 how are you doing today?

@me446 5 лет назад

What size plate are you using for the meat grinder? Thanks!

@farhadashktorab2411 7 лет назад

hi well done. so good and to the point. I am making it on Sunday night. can you also show how to make Barg

@badralgain1761 6 лет назад

Thanks for all this amazing work. So, what is the best part of ( fat in cow and lamb) for grills to melting fast and give good flavor?

@roubaelali5541 9 лет назад

do you make your own saffron oil or to buy it from the store? is it a blend of saffron & olive oil or is there some water content to it too? p.s. I am addicted to your channel...

@GT500- 8 лет назад

in the original koobideh you do everything he did except no spices. just the meet, onion, salt and thats it, and u must cook it on charcoal grill very professional in skewering Henry !

@GT500- 8 лет назад

***** since its a persian food u better ask a persian niga. u agree or u dont thats ur problem. not all kabobs are same. koobideh has no spices. sumac goes on top of it after its cooked, so its not part of the kubideh spices. sumac must be use on the rice btw if u didnt kno

@Potalot 8 лет назад

as a random persian i aprove of this message but will add a little bot a black pepper in my own kobide just to get that nasty ass smell of the meat :) some cheaters use some egg white also for more stickyness but i think that tastes like how afghan primitives cook there food :)=

@garyhost5503 8 лет назад

Afghan food is the best. Maaantuu

@garyhost5503 8 лет назад

And Kabuli palou ^^

@Potalot 8 лет назад

Gary Host hahaha i was just trying to be the racist funny man , i hear its Huuuge in america hahaha

@elsalisa146 7 лет назад

Hi Henry, have you ever heard of a Turkish kebab called Fistek? It seems to be lamb and cheese, wrapped in filo or another thin dough and either baked or grilled on the Shish. :)

@HenrysHowTos 7 лет назад

+Elsa&lisa no I never have to be honest, is it similar to a gozleme?

@mohammaddavoudian7897 9 лет назад

This is a great recipe. Thank you.

@CaribaPhoenix 8 лет назад

Hi Henry!! Love the video. I'm Persian too, and I've been looking for a video like this for a while. I got a question: When I make this recipe, the meat keeps falling off the skewer. I tried rotating it like you did to seal it, but it's still not working. I'm using 1/2" or 3/8" wide skewers. Should I get the 1" wide instead? Or should I add like an egg or some breadcrumbs as a binder?

@HenrysHowTos 8 лет назад

Hi, ensure the meat has a good ratio of fat to meat, make sure not too much onion juice, only add an egg as a last resort if nothing else works

@CaribaPhoenix 8 лет назад

Thanks for the advice. What would be a good ratio? Since I don't have a grinder, I usually make this with 80% lean/20% fat ground beef. Should I go leaner or fattier, or is 80/20 ok?

@HenrysHowTos 8 лет назад

I usually do 70% meat to 30% fat with koobideh, the extra fat will definitely help it stick better

@DJAraRealSalsa 8 лет назад

Great video, thank you very much. I have a question and that is,, what to do to make the koobideh juicy inside. Thanks again and keep up good work!

@HenrysHowTos 8 лет назад

+DJAra888 best way is to cook at a high temperature, cooking at a low temperature makes all the fat and juice come out during the cooking process, effectively leaving dry meat

@DJAraRealSalsa 8 лет назад

Henrys HowTos Thank you very much. I will try it at high heat next. All the best! :)

@sabawoonmomand5841 3 года назад

Very ice video. How long before grilling can I prepare my kobedeh kabab skewers ready in the summer in Room temperature ?? What’s an advantage and disadvantage? Thanks

@HenrysHowTos 3 года назад

At room temperature I wouldn’t keep them out for long, no more than like 15 minutes. If it gets too warm the mince will fall off the skewer

@sabawoonmomand5841 3 года назад

@@HenrysHowTos thank you

@phillipphan1394 8 лет назад

Great Vid Henry. What type of metal are your skewers made of? Aluminium or stainless steel? does it make a difference?

@HenrysHowTos 8 лет назад

they are stainless steel, aluminum may taint the food which is quite risky as they say its linked to alzheimers disease

@emil6882 7 лет назад

hey Henry... what is the amount of salt, black paper, turmeric, somagh and paprika do you use for the 5 kilo of lamb shoulder. some people use egg, does it make a difference if i use an egg? thx

@savadious 9 лет назад

I will DEFINITELY do this... thanks bro !

@venisbuta1648 4 года назад

You can make kebab easily by this tool: www.ebay.com/itm/303389764402?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

@imhmd2507 8 лет назад

nice & great vid.

@ozeeo 9 лет назад

Haaay waye man. Looks great ill give it shot

@pbhimji1 7 лет назад

fantastic post. I live in Brisbane can you recommend where I could purchase a mangal grill from

@HenrysHowTos 7 лет назад

Prakash Bhimji I got mine from an importer, it's best to find middle eastern importers and try them :)

@pbhimji1 7 лет назад

Thanks bro can you recommend any?

@SIrfan-qj9oq 7 лет назад

What are the cuts of beef to use? My restaurant makes only beef and its amazing? Question2: How to make it more tender?

@HenrysHowTos 7 лет назад

+S. Irfan for beef I would use the shoulder or even the chuck, you just require a decent amount of fat. Extra fat = extra tender and flavor

@SIrfan-qj9oq 7 лет назад

Thanks. Awesome videos.

@Ray-pj1eh 5 лет назад

I’m interested in why you put an egg in your beef mince kebab and not the lamb koobideh? I have tried with and without the egg and it was also great with the egg in the lamb koobideh

@whitepej 7 лет назад

If it tastes anything like it looks it must be amazing

@firepersiangulfgriffin9845 8 лет назад

Great video. I 'll show the link of your video at my Google plus 's page

@arashazizi9478 8 лет назад

What sauce do you serve this with? Any recipes for it?

@carlitosway9422 Год назад

Would it PLEASE be possible fkr you to demonstrate how to make a homemade Doner Kebab? Your recipes are great and you're my go to guy for all my kebab recipes.. If you could do this request I and I'm sure so many others would be very grateful and hugely benefit from how this can be achieved at home.. (Thank You Henry) 🙏🏽👍🏾

@ashareh1 7 лет назад

Can you tell us how long we have to put it on the grill for because mine comes out either too dry or too burnt..

@HenrysHowTos 7 лет назад

+ashareh1 it depends on temperature, don't cook too high heat, I usually cook mine about 3 minutes

@ashareh1 7 лет назад

3 minutes each side or 3 minutes total? And thank you!

@newnoro 10 лет назад

great performance.. bravo...

@raraa9377 5 лет назад

What amount of seasoning would you recommend for only 1kg of lamb?

@eddiecaplan1908 6 лет назад

Thsnk you so much henry!!!, i have subscribed,

@omarm.d2578 9 лет назад

This is one of my favorite recipes ! Tastes amazing even if it comes out bad ! Haahaha

@ryzeczar7797 8 лет назад

where to buy the skewers?? skewer width?? thnx..... looks good m8. ;)

@HenrysHowTos 8 лет назад

Hey bro, most middle eastern supermarkets stock them. I have heard that they are also available on amazon

@ryzeczar7797 8 лет назад

cool.... thnx for the info... keep up the good work brother....

@djizzah 7 лет назад

you can buy the sikh in dandy mate and a little charcoal grill stand too with zagal

@zhap053 4 года назад

Hey, how do you make that lovely thin Persian bread?

@nimnimo8550 8 лет назад

Few Q if you could answer it: 1. do you keep the mince meat cold before skewer it. 2. after skewering the meat do you keep it cold or can it go on fire and be cooked? mine always comes of skewers when i am cooking it

@HenrysHowTos 8 лет назад

I keep at room temperature before I skewer, but then I put in fridge so it chills to the skewer well, usually when it is warm it will fall off the skewer

@Fred-my9er 5 лет назад

Would mutton work as well?

@garyhost5503 8 лет назад

As a Persian Afghan, I have a few sets of them skewers around, however I don't know where they came from.

@TabbyAngel2 4 года назад

Lmfao loving this comment

@cruizarias 8 лет назад

Good video! Cheers

@highgroundapartments 8 лет назад

What size is the blade for grinding. I have three sizes. small medium and large.

@HenrysHowTos 8 лет назад

Medium brother

@amir4321100 3 года назад

What kind of meat mincer do you use??

@bluesunessences 9 лет назад

thanks for the video, great video, i could not hear the meat company you use, you spoke too fast, can you tell me the name of your lamb shoulder meat company name? are they in USA?

@HenrysHowTos 9 лет назад

Hi Frank, my meat company is in Australia sorry. But i use a a standard lamb shoulder with the fat still on it which will be available at any butcher

@bluesunessences 9 лет назад

ok thanks, this kebab looks really good, can tell its very juicy, soft, tasty.

@azadeh45 9 лет назад

+Henrys HowTos Hi Henry I live in Australia can you please tell me from where you buy your meat: Coles, Woolies , etc. thanks in Advance

@HenrysHowTos 9 лет назад

+azadeh a hi azadeh, I get my meat from a wholesale company as I buy big quantities. But I've noticed the mince that Coles sell has a perfect meat to fat ratio, they usually have it for $10/kg

@azadeh45 9 лет назад

+Henrys HowTos Thanks for your prompt reply

@Adit209 9 лет назад

hello. you've shown saffron in the video but it's not in the ingredients list. Please can you let us know how much saffron and how you got it into that liquid form etc. Thanks!

@HenrysHowTos 9 лет назад

I ground up saffron, so 1 tsp saffron plus 1 tbsp white sugar, then mix with 1 liter hot water

@Adit209 9 лет назад

Thanks, and do you use the litre in one cooking session.... or is it ok to let it cool down, and store it in the fridge until next time?

@ahoorakia 8 лет назад

+Adit209 saffron looses it taste and color after it is mixed ,so you can not really save it after you mix,you need 1/8 of tea spoon of fine powdered from of saffron per 1 oz of hot water per use,1 liter is way way too water much

@HenrysHowTos 8 лет назад

+Adit209 no it will stay in fridge or outside forever :)

@saulgarcia7083 8 лет назад

how dies this taste if you use beef. is it still considered

@imanz8487 7 лет назад

Could you please show how you make the saffron? thanks

@funkymarb 5 лет назад

I’m from the Philippines and kebab is probably the best food for me. I can eat it any time any day and never get tired from it. I want to learn how to prepare and cook this. I’ve always though the recipe calls for cumin or coriander for that distinct spice/smell. What’s the authentic recipe for kebabs? Almost all recipes I see on the internet only calls for onion, salt and pepper. But that would taste like burger patties right?

@nopy99 9 лет назад

I tried this several times and have the same skewers but the kebabs keep falling off them when cooking on the bbq. Any ideas what I'm doing wrong?

@HenrysHowTos 9 лет назад

nopy99 be careful of the mince you are using, ensure that it is not frozen then thawed, this causes the juices to evaporate and it wont stick together well. If you still have the same problem, try cracking 1 egg into our meat mixture, this should help bind it all together

@nopy99 9 лет назад

thanks guys.will try it out

@nopy99 9 лет назад

Hi yes i tried again. The chicken worked fine but i still need more practice with the lamb. half of the kebabs fell apart but half of them were OK. I will try again though to perfect the technique.

@peyans 9 лет назад

You have put less onion, make sure you meet is cold

@977mhk 9 лет назад

+nopy99 and also you can use very little bit of baking soda. one teaspoon in 1kilo of meat

@brooklynusers1 6 лет назад

Plz advise how wide skewers to use thanks

@zainuddinabdulkhalic6054 6 лет назад

Why does the meat soemtimes stick, sometimes fall off during grilling?

@videos4mydad 3 года назад

Important points to note: 1. the meat was minced 3 times - all with the "big holes plate". 2. the onions were minced using the meat mincer - and i didn't see any extra pressure applied to onion to extract water.

@ayoubalayoub6015 9 лет назад

hello, the saffron wasnt powder, it looked watery,, what was that, how can i make it like this

@HenrysHowTos 9 лет назад

It's a mix of 1tsp ground saffron, 1 tbsp white sugar and 1 liter hot water

@ahoorakia 8 лет назад

+Henrys HowTos 1 liter water?!!!!!!!!!!!!! to 1 tea spoon of saffron??!!

@eliasreisenho48 5 лет назад

Delicious😍🌼

@faizahmed4404 8 лет назад

can u plz write down all spices u add in meat....

@LordArian 7 лет назад

Awesome

@MBattino 8 лет назад

Awesome video, where can i find those skewers??

@anniegreen6266 8 лет назад

I was just about to ask the same question - you need a ton of them if you're going to have people over Thanks for the great videos, Henry - love this one and the chicken barg

@venisbuta1648 4 года назад

You can make kebab easily by this tool: www.ebay.com/itm/303389764402?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

@IMADALBASRII 8 лет назад

usually lamb meat too fatty and could fall off on grill ,we mix so none fat beef but maybe some lamb hold on ,. so how you get it hold ?

@HenrysHowTos 7 лет назад

Some things you can do are ensuring its fresh mince, some butchers thaw their mince and this seperates the fat to meat and makes it watery. Also ensure they are cold when cooking and skewering or else they will fall off straight away

@aaabbb-gk4uv 7 лет назад

Seems delicious

@zafarIqbal-eb6dp 8 лет назад

very nice

@iqbalnassim7411 8 лет назад

superb

@fazilhayatkhan6003 7 лет назад

love it

@sadaffy_duckk 9 лет назад

Correct me if I'm wrong...but I'm going to assume you had more than 5kg of meat because the amount of spices you use in the video is a lot more than the amount you have written in the description box, yeah?

@sadaffy_duckk 9 лет назад

Also, how come you didn't add garlic to the meat mixture?

@HenrysHowTos 9 лет назад

Yes, however the recipe is the same, I just wrote the ingredients for everyone to see

@HenrysHowTos 9 лет назад

+Sadaf Atayee I prefer not to use garlic, feel free too

@sadaffy_duckk 9 лет назад

+Henrys HowTos great :) I've watched a few of these koobideh videos and none of the chefs use garlic. Do you make koobideh from beef too? If so, which tastes better & is juicer - beef or lamb?

@ahoorakia 8 лет назад

+Sadaf Atayee it is Persian,they don't get garlic,or even turmeric,and sumac goes on it after cooking not in the mix

@zahi5188 7 лет назад

what is the width of the skewer you used ?

@TheHtcdiamond 8 лет назад

Henry where do you get the meat from ?

@panosi.dagres993 8 лет назад

great when you mince the meat yourself in a restaurant. great quality and I am sure taste as well

@HenrysHowTos 8 лет назад

+Panagiotis Dagres its the only way to ensure consistency :)

@mukta81 7 лет назад

where do you get those flat skewers?

@HenrysHowTos 7 лет назад

+mukta81 most middle eastern grocery stores will have them, you can also find them on amazon or eBay

@MrMajjido 4 года назад

hi henry, what width skewers do you use?

@HenrysHowTos 4 года назад

For this one they are 1 inch

@hammondthink7947 9 лет назад

I am starving!

@francoisj.interiors2090 9 лет назад

Great!!

@niloofar9365 7 лет назад

the most delicious kebab ever :)

@highvelocity6529 8 лет назад

Damn I am smelling it ! I am feeling hungry !

@specialperson3130 5 лет назад

Hay vaye man 👌

@kotagan 9 лет назад

Bro can you please name the spices you used

@HenrysHowTos 9 лет назад

hello, spices used include: turmeric, paprika, salt/pepper and saffron

@HenrysHowTos 9 лет назад

Salt, pepper, turmeric, paprika, sumac and saffron

@CastellazziTal 9 лет назад

+Henrys HowTos how manny teespoons of spices (including saffron) do i need fore 1 kilo lamb?

@rmny159 5 лет назад

Can we use lamb leg for this recipe .?

@HenrysHowTos 5 лет назад

You can, however it may be a touch dry compared to shoulder

@rmny159 5 лет назад

Henrys HowTosمتشكرم 🥰 thanks for prompt answer

@ВикторияБелковская-ю3т 9 лет назад

thank you

@kevinhoward7194 6 лет назад

Bro too good

@djizzah 7 лет назад

i prefer the maksus soltani or negin kebab is pretty good too but really the king is chelo kebab in tehran

@omarm.d2578 8 лет назад

Bro my Koobideh keeps falling apart on the grill its so frustrating!!!!! Plz help, advice ?

@Herot145 8 лет назад

+Nimir AL-Sagheer it because of onion juice. make sure to get out its juice as much as you can but not too much to leave it completely dry, otherwise it will fall apart. remember when you cook your kabab on fire don't cook one side so much than another side, it will fall apart too when cooking.

@omarm.d2578 8 лет назад

+Farshad M. Sweet I'll update you 💪🏼

@persianbasket4433 4 года назад

Dear all, no matter where you live across the US, we will bring you the best Persian meals & goodies. For more information, please visit us at persianbasket.com/ready-to-eat-meals

@baludotcom 9 лет назад

Halo bro please spell specifically ground chui ?

@fady488 7 лет назад

Can you please write the Ingredients ?

@WV591 8 лет назад

exactly my point.

@kamalfaki 4 года назад

Gloves please

@BBasi-pn7do 8 лет назад

I made it, it was tasty than Adan Kebab but mach harder to make , lol

@fedaderweesh1236 6 лет назад

Your recipes looks delicious & professionally done, but I just wish you put gloves on to prevent hair fall 🙈🙈

@videos4mydad 8 лет назад

whenever I make kabob, even following a recipe like this, I basically end up with 'hamburger hotdogs' rather than kebabs. There is something that happens that transforms the meat from hamburger to kebab...but I am missing this. I have never tried it with 100% lamb shoulder - so maybe that's what I am missing. but it's very frustrating. Just about every restaurant I have been to in the U.S. seems to get it right, but not a single of my friends can do it justice....

@HenrysHowTos 8 лет назад

+videos4mydad the meat you use, definately plays an important role

@omarobied7505 7 лет назад

Is meat halal?

@WV591 8 лет назад

forget the saffron. cost more than gold per ounce and does very little if any for kebab. i have never ever met anyone that has actually been able to taste it in kebab. maybe smell it but that's about it..besides restaurants don't use it or lamb. it would cost too much and they would have to triple price per plate and that means no customers.

@HenrysHowTos 8 лет назад

+WV591 it doesnt too much for taste, it has a slight smell to it. you would have to put in alot for a noticeable difference but it would be very expensive kebab ;)

@ahoorakia 8 лет назад

+WV591 well saffron is most expensive spice in the world followed by vanilla bean at #2

@WV591 8 лет назад

+Henrys HowTos , I have a feeling the top Perssian resturants in LA or NY or even here in Houston have a few secret spices they add that sets the Kebab apart from home made batch.

@ahoorakia 8 лет назад

the less the salt ,juicier kabob,and sweeter taste,you can mix powdered saffron( mix saffron with little salt in coffee grinder) with very,very little hot water,then add it to melted butter,and salt then rub it with brush right after cooking,as they are sizzling of the skewer