Easy Koobideh Kabobs – Persian-Style Grilled Minced Meat

These Easy Koobideh Kabobs bring the classic flavors of Persian grilling right into your kitchen with a simple, accessible recipe that’s perfect for weeknight dinners, backyard barbecues, and family gatherings alike. Traditionally made with finely minced meat seasoned with turmeric, onion, and spices, Koobideh is beloved for its juicy, tender texture and smoky char. Each kabob delivers savory, aromatic notes that pair beautifully with fluffy rice, grilled tomatoes, and fresh herbs. The irresistible fragrance of sizzling meat and spices will fill your outdoor grill or indoor broiler, promising a meal that’s both comforting and deeply satisfying. Whether you’re new to Persian cuisine or already a fan of Middle Eastern flavors, this dish is approachable for beginners yet worthy of any festive table. Juicy on the inside with a slight char on the outside, these kabobs are a crowd-pleaser that celebrates simple, bold flavors.

Why You’ll Love This Recipe

• Juicy, flavorful meat with aromatic spices
• Easy prep using common pantry ingredients
• Great for grill nights and gatherings
• Pairs perfectly with rice or flatbread
• Crowd-pleasing Persian favorite

Ingredients

• 1 lb (450 g) ground beef or lamb (80/20 blend)
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp finely chopped parsley
• 1 tbsp olive oil
• Skewers (metal or soaked bamboo)

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How to Make Easy Koobideh Kabobs – Persian-Style Grilled Minced Meat

• Place ground meat in a large bowl and add finely grated onion to help tenderize and flavor the mixture.
• Mix in minced garlic, turmeric, cumin, paprika, black pepper, and salt until evenly distributed.
• Fold in chopped parsley for a herby lift and better texture.
• Using your hands, knead the seasoned meat gently until it becomes sticky and well combined.
• Divide the mixture into equal portions and shape each portion around a skewer, pressing firmly to form long, even kabobs.
• Brush the kabobs lightly with olive oil to help prevent sticking and promote browning.
• Preheat your grill or broiler to medium-high heat.
• Place skewers on the grill and cook until the outside develops a rich caramelized color, turning occasionally for even cooking.
• Continue grilling until meat is cooked through and juicy, about 8–10 minutes.
• Remove kabobs from heat and let rest briefly before serving.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Persian / Middle Eastern
Course: Main

Flavor Profile Breakdown

• Warm earthiness from cumin and turmeric
• Savory depth from garlic and onion
• Slight smoky char from grilling
• Tender juiciness with balanced seasoning
• Herbaceous subtle freshness

Pro Tips for Best Results

• Chill the mixture 15–20 minutes before shaping for easier handling.
• Grate the onion finely and squeeze out excess juice to avoid soggy kabobs.
• Press meat firmly on skewers so it doesn’t fall off during grilling.
• Use a hot grill for nice color and quick cooking.
• Rest kabobs briefly after cooking to seal juices.

Variations & Substitutions

• Swap beef for lamb or a beef–lamb blend for richer flavor.
• Add ground sumac for zesty tang.
• Mix in grated carrot or zucchini for added moisture and color.
• Serve with warm pita bread instead of rice.
• Use ground turkey for a lighter version.

Common Mistakes to Avoid

• Not pressing meat firmly on skewers — results in falling apart.
• Skipping the onion — loses moisture and flavor depth.
• Cooking over too low heat — kabobs won’t char nicely.
• Overworking the meat — leads to tough texture.
• Adding too much salt — balances better with herbs.

Serving Suggestions

• Serve over saffron basmati rice for a traditional pairing.
• Add grilled tomatoes and bell peppers for color.
• Offer fresh herbs like mint and cilantro.
• Pair with cucumber-yogurt sauce (mast o khiar).
• Squeeze fresh lemon juice over top for brightness.

Storage & Reheating Tips

• Refrigerate leftover kabobs in an airtight container up to 3 days.
• Reheat in oven at 350°F (175°C) for 8–10 minutes.
• Avoid microwave reheating to preserve texture.
• Store skewers and rice separately for best quality.

Nutrition Information (Approximate)

Calories: 290 kcal
Protein: 22 g
Carbohydrates: 2 g
Fat: 21 g
Fiber: 0 g
Sugar: 1 g
Sodium: 550 mg

Final Thoughts

These Easy Koobideh Kabobs bring authentic Persian grilling magic straight to your grill or kitchen. With juicy, flavorful meat and a touch of smoky char, they’re satisfying, simple, and packed with aromatic spices. Whether you’re feeding family or entertaining friends, this recipe is sure to become a repeat favorite.

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FAQs

What is Koobideh kabob?
Koobideh kabob is a Persian grilled minced meat dish traditionally seasoned with onion and warm spices, known for its juicy texture and smoky flavor.

Can I use all lamb instead of beef?
Yes — lamb adds rich flavor but keep fat content balanced to maintain juicy results.

Do I need a grill to make these kabobs?
No — you can also broil or pan-sear them if a grill isn’t available.

How do I prevent kabobs from falling apart?
Press meat firmly onto skewers and chill mixture slightly before shaping.

What should I serve with these kabobs?
They’re excellent over saffron rice with grilled vegetables and fresh herbs.