# Kabob Koobideh

Kabob Koobideh takes 1 hr 25 min (1 hr 20 min prep, 5 min cooking) and serves 16.

Recipe by mulberryblvd.com · original: https://mulberryblvd.com/kabob-koobideh-juicy-skewered-grilled-persian-kabobs/  
Cuisine: Middle Eastern · Dish: Grills & kebabs  
On Meez: https://meezenplace.app/recipes/kabob-koobideh-juicy-skewered-grilled-persian-kabobs-recipe (with step-by-step Cook Mode)

Every Persian family has their own secret kabob koobideh recipe, and here I am sharing mine. This recipe was created by my Dad, who in my opinion, made the best kabab koobideh ever.

## Ingredients (serves 16)

- 4 pounds ground beef 80/20
- 2 pounds ground lamb
- 2 pounds white onion
- 2 large egg yolks (only yokes)
- 2 teaspoons baking soda
- 3½ teaspoons table salt
- 1 tablespoon pepper

## Steps

1. Finely mince the white onions in a food processor until they form a fine pulp
2. Separate the onion pulp from the juice. Place the onion pulp in a large mixing bowl. Mix the onion juice with baking soda and set aside
3. Take one pound of ground meat and pulse 3-4 times in the food processor until the meat becomes smooth and starts to resemble a paste
4. Combine the processed meat with the ground beef and lamb in the large bowl. Add the remaining onion pulp, salt, pepper, and egg yolks. Knead thoroughly by hand until the mixture becomes a sticky, uniform paste
5. Measure approximately ¾ cup of meat mixture per skewer. Press the meat mixture firmly around the center of the skewer, distributing it evenly to form 8-10 inch long kabobs
6. To prevent the meat from sticking to your hands, periodically dip your fingers in the prepared onion-baking soda juice. This technique will help create a better seal for the meat mixture
7. Use your thumb and index finger to gently make indentations along the length of each kabob. Carefully seal any gaps in the meat and reinforce the two ends. At this point, you can grill immediately or refrigerate the kabobs until your charcoal is ready
8. Stack the charcoal in a pyramid shape, placing fire starters near the bottom. Light the fire starters and allow the coals to burn until they turn mostly gray
9. Spread the hot coals evenly across the grill to ensure consistent heat distribution
10. Test the grill's heat by holding your hand a few inches above the coals. If you need to move your hand away within 2-3 seconds, the coals are hot enough and ready for cooking
11. Place the kabobs on the grill (mangal). As soon as you finish placing the last skewer, immediately begin flipping the first one. Aim to turn the skewers before they become dark gray
12. Monitor the kabobs closely and rotate them frequently to prevent hot spots. Turn them often to ensure even cooking and avoid burning
13. Once both sides have developed nice char marks with some visibly darker areas, use the grill's slots to cook the edges thoroughly. If your grill lacks slots, hold the kabobs for 20 seconds per side
14. To remove the kabobs, use a piece of lavash bread to gently press down on the top edge, then carefully slide the kabob off the skewer from the bottom. Cover with aluminum foil until ready to serve, and accompany with rice and a sprinkle of sumac

## Good to know

### Swaps

No ground lamb? Use all 80/20 ground beef for the full 6 pounds and keep the same seasoning.

### Storing it

Store cooked leftover kabobs in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months; reheat until steaming hot.

### Making it ahead

Mix the meat up to a day ahead and keep it covered in the fridge; shape it onto skewers shortly before grilling.