Recipe: Koobideh – Persian Ground Lamb Kebabs

by | Sponsored, Creating a Living, Food

While my husband was in grad school studying Persian literature, I started exploring Persian culinary traditions as a fun way to embrace and support his studies. One of our favorite meals is the very simple dish of koobideh, ground lamb kebabs, served with roasted tomatoes and basmati rice.

Koobideh Persian Ground Lamb Kebabs

The trick to a successful koobideh is to drain out the onion juice. This will help the meat to hold it’s shape better without being to soggy. The ground onion creates a much different experience in the flavor and texture of the dish than simply chopping the onion and adding it to the meat.

Koobideh – Persian Ground Lamb Kebabs

Koobideh – Persian Ground Lamb Kebabs


1 1/2 lbs ground lamb
1 medium onion
6 cloves garlic
1 bunch fresh parsley
1 egg
1/8 teaspoon turmeric
1 teaspoon salt
1 teaspoon pepper
Serve with:
Basmati Rice


Heat oven to 400°F or build up a hot grill.

Finely grate or blend onion in a food processor.

Strain onion in a fine sieve or through a cloth to remove the majority of the liquid. Then return the onion pulp to the food processor.

Add garlic cloves to the food processor.

Chop off the tough ends of the parsley stems and add parsley to the food processor.

Add egg and spices to food processor and blend well.

Break the ground lamb into large chunks and add to the food processor. Blend until just combined, being careful not to over-work the meat. Refrigerate mixture, allowing meat to rest and flavors to blend for two to three hours )or even overnight).

Divide the meat mixture into 8 portions, and form each portion into a long, narrow strip, 6 to 8 inches long, and place it across the width of a baking sheet. Repeat with the remaining portions.

Use a knife or spatula to cut notches along the length of the kebab.

Kebabs can also be grilled over high heat. There are special wide kebab skewers made for koobideh; these are not necessary, but they do make turning the meat on the grill much easier.

Koobideh prepared in the oven does not need to be turned.

Place tomatoes on the pan in the spaces between the kebabs or around the grill.

Cook until the internal temperature reaches 160°F, about 20 minutes. The skins of the roasted tomatoes may blacken a bit.

Serve with the roasted tomatoes, over basmati rice.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Judy Schwartz Haley


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