کباب کوبیده
Kebab Koobideh
The bazaar kebab — minced meat pressed by hand onto wide skewers over glowing coals.
Prep 30 min · Cook 15 minServes 4Advanced
Ingredients
4 pers.
The story behind the dish
Koobideh comes from the Persian word 'koobidan', to pound. It became the signature kebab of Tehran's grill houses and is today the measure by which every Persian grill master is judged.
Cooking mode
- 1Grate the onions and squeeze out every drop of juice — wet meat falls off the skewer.
- 2Knead the meat with onion, salt, pepper and turmeric for 5 minutes until sticky and paste-like.
- 3Rest the mixture in the fridge for at least 1 hour.
- 4Wet your hands, take a fistful of meat and press it around a wide flat skewer, about 2 cm thick.
- 5Press ridges along the meat with thumb and forefinger, sealing both ends firmly.
- 6Grill over hot charcoal 3 minutes per side, turning once the meat releases easily.
- 7Rest 2 minutes, then slide onto saffron rice with butter and sumac.
Tips & troubleshooting
- ✦If the meat falls off: the onion was too wet or the meat was not kneaded long enough.
- ✦No charcoal grill? Shape into patties and use a very hot cast-iron pan — different, but delicious.
- ✦Fat content matters: below 15% the koobideh turns dry and crumbly.
Rather taste the original?
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