published Jul 30, 2020, updated Sep 02, 2024 Koobideh is a traditional Iranian beef and lamb kabob that’s often plated very simply with flat bread, rice, sliced onions, and/or grilled tomatoes. You’ll find it in restaurants and street food stalls alike — it’s an any-time, any-place kind of dish! The combination of rich beef and earthy, sweet lamb yields a moist, balanced kabob. It’s so juicy that it’s not usually served with sauce, but I like squeezing a little lemon juice on it and serving with toum for a little extra moisture and creaminess. Serve with saffron rice, lubia polo, sabzi polo, or barbari for a meal bursting with Persian flavors and appeal! Similar dishes to this one include kefta, a Moroccan kabob similar to beef koobideh, Turkish doner kebab, and Lebanese kafta. Try them all!
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Grater – Finely grate the onion so that there are no large pieces that might keep the ground meat from sticking together. I like using a four-sided cheese grater to catch all of the juice. Grill – If you don’t have a grill, use a grill plate on the stovetop or follow the directions below to make this koobideh recipe in the oven. Skewers – Flat kebab skewers are highly recommended for this beef and lamb kabob recipe. The flat metal is easier for the meat to stick to and makes flipping a lot easier than regular round skewers.
Storing and Reheating
If you want to make these ahead of time, form the kabob before refrigerating. Room-temperature meat is easier to shape, and it will do a better job of sticking to the skewer. You can do this a few hours beforehand.
Ground Protein – A combination of ground beef and ground lamb. Both meats should be lean — ideally a 90/10 mix, but 80/20 is acceptable as well. Onion – This koobideh recipe involves grating and squeezing the onion to remove as much liquid as possible. To minimize food waste, I recommend reserving the onion water to make a tasty stock! Garlic – I use four cloves for a perfectly subtle but present garlic flavor, but I’ve seen beef koobideh made with as little as one or as many as six! Parsley – Substitute this fresh, peppery herb with chervil, oregano, or tarragon. Seasonings Paprika – Use sweet, not smoked, paprika. A seasoning labeled just “paprika” is usually sweet. Substitute with cayenne for more heat. Turmeric – Earthy, peppery turmeric can be substituted with a combination of ground ginger and cumin — no one seasoning has just the right flavor. Sumac – A tangy spice for just a hint of tart, lemony flavor. A bit of lemon zest and juice is a good substitute, or you can omit it entirely.
Once cooked, transfer leftover beef and lamb kabob to an airtight container and refrigerate for up to 4 days. Reheat in an oven-safe dish with a splash of water. Cover with foil and reheat in the oven at 350 degrees F until warmed through. You can also reheat in the microwave with a bit of water — or even over rice (since it’ll steam anyway as it cooks) for a two-for-one deal! Love this recipe? Share it with the world on Pinterest.
