The Best Kobideh Kebab Recipe

Traditional Persian minced meat kebabs – properly done on flat skewers over charcoal. The trick is in the kneading and the quick initial sear to stop the meat falling off.

Ingredients for Authentic Kobideh Kebabs

For the Persian beef and lamb kebabs:

• 500g minced beef (80-85% lean)
• 500g minced lamb (80-85% lean)
• 1½ medium yellow onions, quartered
• 3 garlic cloves, peeled and minced
• 1 egg
• 1 tsp salt
• 1 tsp sumac
• ½ tsp ground black pepper
• ½ tsp turmeric powder
• ¼ cup butter, melted (for brushing)

Essential Equipment for Grilling Kobideh

• Flat metal skewers – these 70cm Russian barbecue skewers are spot on
• Two metal pipes to rest the skewers on (keeps meat off the grill bars)
• Charcoal BBQ

How to Make Kobideh Kebabs – Step by Step

Preparing the Meat Mixture

Use fresh mince at room temperature – previously frozen doesn’t bind as well.

Blitz the onions in a food processor until very juicy. Strain through a fine mesh, pressing with a spatula to extract the liquid. Chuck the juice – you only want the pulp.

Combine the onion pulp, both meats, garlic, egg, salt and spices in a bowl. Now knead it properly for several minutes until it becomes paste-like and holds together without crumbling. This kneading is critical – it’s what stops your kebabs from disintegrating on the grill.

Shaping Kobideh on Skewers

Divide the mixture into 10 equal portions and roll into balls.

Keep a small bowl of water handy for wetting your fingers – stops the meat from sticking to your hands.

Take one ball, place a skewer on top, and squeeze the meat around it. Once it’s holding, work it up and down the middle section of the skewer, leaving the top and bottom clear. Keep wetting your fingers and squeezing until you’ve got an even coating about ½ inch thick all around.

Rest the finished skewers on a shallow baking tray – don’t let the meat touch the base. The uncooked kebabs are fine sitting out while you sort the BBQ.

Grilling Persian Kebabs on Charcoal

Place two metal pipes parallel across your cooking grate – one for the skewer tips, one for the handles. This keeps the skewers raised so the meat doesn’t touch the hot bars and stick.

Wait until your coals are grey and covered in ash before you start.

If you’re doing vegetables, skewer them separately on thinner skewers (turgid veg like peppers will tear on wide skewers). They take longer than the meat, so either grill them first and keep warm under foil, or start them earlier if you’ve got space.

Arrange your kebab skewers with a bit of space between them. As soon as the last one’s on, start turning the first skewer – work through them all in order. This rapid initial turn sears both sides quickly so the meat firms up and stays put. Don’t overcook – they’re thin and dry out fast.

Keep turning until you get a nice char on the outside and they’re cooked through but still juicy inside.

How to Serve Kobideh Kebabs

Remove from heat into a foil-lined container and keep covered until serving.

Use a piece of flatbread (chapati, naan, lavash, pita – anything larger than your palm). Grab the handle end of the skewer through the bread and slide the kebab off onto your serving platter. The bread soaks up all the kebab juices – everyone will be fighting over it.

Brush the kebabs with melted butter before serving.