Persian – Kebab (Kobideh)

Kebab Koobideh is one of the most popular and iconic Persian dishes, made from minced meat that is skillfully seasoned and grilled on long, flat skewers. It’s a cornerstone of Persian cuisine, cherished for its simplicity, flavor, and tenderness. The name “Koobideh” comes from the Persian word koobidan, which means “to pound,” referring to the preparation of the meat.

Ingredients and Preparation

Meat:
- A mix of ground lamb and ground beef is commonly used. The balance of fat and lean meat is crucial for achieving the kebab’s signature juiciness.
Seasoning:
- Grated onion (drained to remove excess moisture)
- Salt and black pepper
- Sometimes a hint of turmeric or saffron
Preparation:
- The minced meat is kneaded thoroughly to ensure a smooth, cohesive texture that sticks to the skewers.
- It is then molded onto flat, metal skewers in long, thin shapes. The skilled handwork ensures the kebab doesn’t fall apart during grilling.
Grilling:
- Cooked over hot charcoal or open flames until golden and slightly charred. This imparts a smoky, rich flavor.

Serving

Kebab Koobideh is traditionally served with:

Steamed saffron rice (Chelo), accompanied by a pat of butter and sometimes grilled tomatoes.
Flatbread (Lavash or Sangak) as an alternative to rice.
Side garnishes like sumac, pickles, and fresh herbs (mint, basil, and parsley).

Cultural Significance

Koobideh is often paired with Kebab Barg to create the classic Persian Chelo Kebab platter, making it a centerpiece of Persian culinary traditions. It’s commonly enjoyed at family gatherings, restaurants, and during festive occasions.