Kabob Koobideh Recipe | Easy Persian Ground Meat Kebab with Sumac

Introduction

Kabob Koobideh is one of the most beloved dishes in Persian cuisine. Known for its juicy texture and smoky aroma, it is traditionally cooked over charcoal and enjoyed with saffron rice, fresh herbs, and Doogh, the Persian yogurt drink. This dish is often served during family gatherings in Iran, symbolizing hospitality and the warmth of Persian culture.

I was introduced to this recipe by my friend Fateme, who spoke about it with a sense of nostalgia. She described Kabob Koobideh as a dish that feels simple yet full of heart — the kind of food that connects people. Inspired by her story, I wanted to recreate it at home using a grill pan instead of charcoal, making it accessible for everyday cooking.

In this recipe, you will learn how to:

• Prevent the kebab from falling apart
• Get a smoky, grilled flavor using just a stovetop pan
• Use Sumac, a key Persian spice that adds tangy depth to the dish
  👉 If you want to try authentic Sumac at home, you can find it here: https://amzn.to/3JddHLA

Even without charcoal, this method brings you close to the original Persian taste — rich, comforting, and deeply satisfying.

Ingredients

For the Kebabs

• 500g ground beef (80–85 percent lean)
• 1 medium onion, blended and juice squeezed out
• 2 cloves garlic, minced
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 1/2 tsp Sumac (optional but highly recommended)
• 2 tbsp melted butter (for brushing)

Optional Grilled Vegetables

• 2–3 Roma tomatoes(or tomatoes)
• 1 green bell pepper

Instructions

Step 1 — Onion Prep

Blend the onion and squeeze out as much liquid as possible. This prevents the kebabs from falling apart.

Step 2 — Mix and Knead

Combine ground beef, onion, garlic, egg, and spices. Knead until the mixture becomes sticky and cohesive.

Step 3 — Shape and Grill

Wet your hands, shape the meat around the skewers, and cook on a grill pan over medium heat. Sear both sides quickly, then cook through slowly.

Step 4 — Rest and Butter

Wrap the kebabs in foil briefly to rest, then brush with melted butter.

Step 5 — Serve

Serve on a plate with saffron rice and grilled vegetables. Enjoy with Doogh for an authentic Persian experience.

Tips

• Removing onion juice is key to keeping the kebabs firm.
• Knead the mixture well to help it stick to the skewers.
• If you want authentic Persian tanginess in your kebab, Sumac brings the true flavor.
• Letting the kebabs rest keeps the texture juicy.

Watch the Full Recipe on YouTube!

For a step by step video tutorial, check out my YouTube channel:

Let me know if you try this recipe. Do not forget to like, comment, and subscribe for more Persian inspired cooking.