Kabab Koobideh
Iranian ground lamb kebab with aromatic spices, charred exterior, and smoky flavor. A beloved street food that's elegant enough for entertaining and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1.5 lb ground lamb
- 1 whole medium yellow onion
- ½ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 1.5 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp sumac
- ¼ tsp saffron threads
- 2 tbsp warm water
Instructions
- 1
Finely grate 1 medium yellow onion on a box grater or microplane directly into a large mixing bowl — you want to release as much liquid as possible from the onion, which keeps the kebab moist and adds subtle sweetness.
- 2
Steep 0.25 teaspoon of saffron threads in 2 tablespoons of warm water for 5 minutes — this blooms the threads and releases their delicate floral, earthy flavor throughout the meat.
- 3
Add 1.5 pounds of ground lamb, 0.5 cup of finely chopped fresh flat-leaf parsley, 0.25 cup of finely chopped fresh mint, 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of ground cumin, 0.25 teaspoon of sumac, and the saffron-water mixture to the grated onion.
- 4
Using your hands, gently mix the lamb mixture by squeezing and folding it together for 2-3 minutes until just combined — the mixture should feel slightly sticky and cohesive. Do not overwork it or the kebabs will be dense and tough instead of tender and juicy.
- 5
Divide the mixture into 8 equal portions (about 3 ounces each). Wet your hands lightly with cold water, then mold each portion around a 10-inch metal skewer, gently pressing and shaping it into a long, thin cylinder about 0.75 inches thick — the elongated shape ensures quick, even cooking and maximum surface area for charring.
- 6
Preheat your grill to medium-high heat for 5 minutes. Clean the grates thoroughly with a grill brush, then wipe them with an oiled paper towel — clean, oiled grates prevent sticking and allow proper searing.
- 7
Carefully lay the skewered kebabs directly on the hot grates, leaving about 1 inch of space between each one so heat circulates freely. You should hear an immediate sizzle — if not, the grill isn't hot enough.
- 8
Grill for 3-4 minutes without moving the kebabs — you want a deep golden-brown, charred crust to form on the bottom. Look for a color change about two-thirds of the way up the meat.
- 9
Using long tongs or a fish spatula, gently rotate each kebab 90 degrees (a quarter turn, not a full flip). Grill for another 2 minutes until the new side develops the same golden-brown char.
- 10
Rotate another 90 degrees and grill for 2 minutes more. Finally, rotate one last time and grill for a final 1-2 minutes — the total cooking time is about 8-10 minutes. The kebab is done when an instant-read thermometer inserted into the thickest part reads 160°F.
- 11
Transfer the hot kebabs to a serving platter. Let them rest for 2 minutes — this allows the juices to redistribute so each bite stays moist.
- 12
Serve immediately with warm lavash bread, fresh lime wedges, thinly sliced raw onions, and fresh tomato and cucumber slices on the side — diners wrap the kebab and vegetables in bread for the classic kabab koobideh experience.
Tools you’ll need
- box grater or microplane
- large mixing bowl
- 10-inch metal skewers (8 needed)
- instant-read thermometer
- charcoal or gas grill
- grill brush
- long tongs or fish spatula
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