If you’ve ever craved something deeply flavorful and wonderfully aromatic, then this Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe is going to sweep you off your feet. It’s a timeless Persian delight featuring tender, juicy ground beef infused with warm spices, fresh onion, and a luxurious hint of saffron. This dish isn’t just about grilling meat; it’s about capturing a tradition full of heart and history that fills your kitchen with incredible smells and your table with joyful smiles. Whether you’re new to Persian cooking or a longtime fan, these kebabs deliver a perfect balance of simplicity and sophistication that makes every bite unforgettable.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieve the authentic taste and texture that make Kabob Koobideh stand out. Each component plays a special role, from the texture of the ground beef to the vibrant flavor of spices and the richness of saffron butter that elevates the final result.
- Lean ground beef (2 lbs): Use a good quality, 80/20 lean beef for the best juicy and tender texture.
- Onion (1): Grated to add moisture and a subtle sweetness that keeps the meat soft.
- Garlic cloves (2, minced): Infuses the kebabs with a warm and pungent depth of flavor.
- Paprika (2 tsp): Adds a gentle smokiness and a beautiful color to the mix.
- Sumac (2 tsp): This tangy spice is key to authentic Iranian flavor, lending a citrusy brightness.
- Kosher salt (1 ½ tsp): Enhances all the natural flavors of the dish.
- Black pepper (½ tsp): For a subtle heat and understated spice.
- Ground turmeric (½ tsp): Offers warmth and a lovely golden hue.
- Saffron (a pinch): The crown jewel, saffron adds an unmistakable fragrance and color when mixed into butter.
- Butter or olive oil (3 tbsp): Used for basting, it enriches the kebabs and helps develop a gorgeous char on the grill.
How to Make Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe
Step 1: Prepare the Onion
Start by grating the onion finely – this is a little secret to keeping your kebabs tender and juicy. After grating, use a sieve or a clean kitchen towel to squeeze out the excess moisture so the meat mixture won’t become too wet and lose its shape.
Step 2: Mix the Meat and Spices
In a large bowl, combine the ground beef with the finely grated onion, minced garlic, paprika, sumac, kosher salt, black pepper, and turmeric. Mix everything just until evenly combined; overmixing can make the meat tough, so handle it gently with your hands or a spoon.
Step 3: Chill the Mixture
Cover the bowl and refrigerate for at least two hours. Chilling helps the spices meld into the beef and makes shaping the kebabs much easier because the mixture firms up.
Step 4: Prepare Saffron Water
While the meat chills, take a pinch of saffron threads and crush them gently using your fingers or a mortar and pestle. Mix the crushed saffron with a couple of ice cubes in a small dish — this cold water will extract the full color and flavor from the saffron, creating a rich, golden infusion for basting.
Step 5: Make Saffron Butter
Melt the butter or heat olive oil in a pan over medium heat, then add the saffron water. Give it a quick stir and keep it warm for when you baste the kebabs on the grill. This step adds that luxurious aroma and a beautiful sheen to the kebabs as they cook.
Step 6: Shape and Grill the Kebabs
Divide the meat mixture into equal portions and mold each around metal skewers. Try to shape the kebabs as evenly as possible so they cook uniformly. Grill them over hot coals or a very hot grill, turning occasionally until they develop a delicious char and are cooked through, which usually takes about 10-15 minutes.
Step 7: Baste and Finish Cooking
While grilling, brush the saffron butter over the kabobs frequently. This not only keeps them moist but also intensifies the flavor and adds a gorgeous gloss that makes these kebabs irresistible.
How to Serve Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe
Garnishes
Top your Kabob Koobideh with fresh parsley, sumac, or thin slices of raw onion for a bit of crunch and zest. A wedge of lemon or lime on the side encourages guests to add a spritz of brightness that contrasts wonderfully with the rich meat.
Side Dishes
Serve these kebabs with fragrant saffron rice or Persian-style steamed basmati to keep the meal traditional and hearty. You can also add grilled tomatoes and cucumbers or a refreshing Shirazi salad to balance the spices and add color to your plate.
Creative Ways to Present
If you want to mix things up, try serving Kabob Koobideh as a sandwich in warm flatbreads with fresh herbs, pickles, and a drizzle of yogurt sauce. They also pair marvelously with hummus or roasted vegetable platters for a casual, Middle Eastern-style feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover kebabs tightly in foil or store them in an airtight container to keep their juices locked in. Refrigerate for up to 2 days to enjoy them cold or reheated without losing much of their flavor or moisture.
Freezing
If you want to make Kabob Koobideh ahead of time, shape the kebabs but don’t grill them yet. Freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll last up to 3 months and can be grilled straight from frozen with a bit more cooking time.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, brushing with a little saffron butter or oil to restore moisture and flavor. Avoid high heat to keep the kebabs tender and delicious.
FAQs
Can I use other meats for Kabob Koobideh?
Absolutely! While this Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe traditionally uses beef, lamb or a mix of beef and lamb can add extra richness and authenticity. Chicken or turkey works too but will yield a lighter flavor.
Do I really need saffron for this recipe?
Saffron contributes a unique floral aroma and bright color that is iconic in Persian cuisine. However, if saffron is hard to find or pricey, you can skip it or substitute with a pinch of turmeric for color, although the flavor won’t be quite the same.
How important is chilling the meat mixture?
Chilling is a key step because it allows the flavors to meld and firms up the mixture so that it sticks well to the skewers, making grilling much easier and more successful.
Can I make these kebabs indoors if I don’t have a grill?
Yes! You can cook Kabob Koobideh under a broiler or on a grill pan on the stovetop. Just keep an eye on them and turn frequently to achieve a lovely char without burning.
What can I serve with Kabob Koobideh for a full meal?
Traditional accompaniments include basmati rice, grilled vegetables, fresh herbs, flatbreads, and yogurt-based dips. These sides round out the meal beautifully and provide a balance of flavors and textures.
Final Thoughts
There’s something truly magical about this Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe that brings warmth, comfort, and a burst of authentic Persian flavor right to your table. It’s a dish that invites you to slow down, enjoy the process, and savor every bite. So go ahead, gather your ingredients, fire up your grill, and treat yourself and your loved ones to this unforgettable taste of Iran. Your kitchen will thank you, and your guests will be asking for seconds!
Print
Kabob Koobideh: Iranian Spiced Ground Beef Kebabs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Persian
Description
Kabob Koobideh is a traditional Persian grilled kebab made from seasoned ground beef mixed with onion and spices, grilled to juicy perfection over hot coals and basted with fragrant saffron butter. This flavorful dish is a staple of Iranian cuisine, perfect for gatherings and served with rice or flatbreads.
Ingredients
Main Ingredients
- 2 lbs lean ground beef
- 1 onion
- 2 garlic cloves (minced)
- 2 tsp paprika
- 2 tsp sumac
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground turmeric
- A pinch of saffron
- 3 tbsp butter or olive oil
Instructions
- Prepare and Drain Onion: Grate the onion finely and then drain the excess moisture by pressing it in a sieve or wrapping it in a towel. This step ensures the meat mixture doesn’t become too wet and helps kebabs hold together better.
- Mix Ingredients: In a large mixing bowl, combine the ground beef with the grated onion, minced garlic, paprika, sumac, kosher salt, black pepper, and turmeric. Mix the ingredients thoroughly until they are evenly incorporated to develop well-balanced flavors.
- Chill the Mixture: Cover the meat mixture and refrigerate it for at least two hours. Chilling allows the flavors to meld and helps the meat firm up, making it easier to shape onto skewers.
- Prepare Saffron Water: Crush a pinch of saffron threads and soak them in ice cubes or cold water to release their vibrant color and aroma. This saffron water will be used for basting the kebabs during grilling.
- Melt Butter and Mix with Saffron Water: In a pan, melt the butter or heat olive oil gently, then stir in the saffron-infused water to create a fragrant saffron butter for brushing the kebabs while cooking.
- Shape Kebabs: Take portions of the chilled meat mixture and mold them firmly around metal skewers, shaping them into elongated kebab forms. Ensure the meat is compact so it adheres well to the skewers during grilling.
- Grill Kebabs: Grill the kebabs over hot charcoal or a grill, turning them regularly until they are charred on the outside and cooked through in the center, about 10-15 minutes depending on heat intensity.
- Baste with Saffron Butter: While grilling, brush the kabobs with the saffron butter mixture to enhance their flavor and add a luscious sheen.
Notes
- Draining the onion is crucial to prevent soggy kebabs that might fall apart during grilling.
- Sumac adds a tangy flavor typical of Persian cooking, but it can be substituted with lemon zest if unavailable.
- For best results, use high-quality lean beef with about 10-15% fat content to keep kebabs juicy.
- Metal skewers are preferred for their ability to conduct heat and cook kebabs evenly.
- Allow the kebabs to rest a few minutes after grilling before serving.
- Serve Kabob Koobideh with saffron rice (polow) and grilled tomatoes for a classic Persian meal.
