Kabob Koobideh [Recipe]

This simple dish is made after a labor of love massaging the meat. Thank you to my friend Jen for introducing me to this lovely Persian dish!


  • 1 1/2 lb ground beef (fattier 80/20 is more tender but 90/10 is ok too)
  • 1/2 lb ground lamb
  • 2 large onions (put in food processor until liquified, then drain juice from onion w coriander. Reserve pulp and discard onion juice. Blender makes it too fine; box grater is too chunky.)
  • Salt and pepper to taste (approximately 3tsp salt, 2 tsp pepper)
  • 1 tsp baking soda


  1. Combine ground beef, ground lamb, onion pulp, salt, pepper and baking soda.
  2. “Massage” meat for a least 20-30 minutes – do it purposefully w love 😉
  3. If cooking as a patty, you can cook right away over medium heat in its own oil.  (Fry a tiny piece first to check salt or pepper)
  4. If cooking with kabob skewers, meat must be refrigerated overnight or at least 2 hours then brought to room temp before molded on to skewers.
  5. Grill kabob at Hi heat while continually turning skewers.

Enjoy with basmati rice and grilled tomatoes!

Basmati rice is made with a spoon of oil and chunk of butter. The rice browns at the bottom and creates an interesting different taste and texture!

❤️ Jen


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