Entree: Iran – Tehran & Central Iran – کباب کوبیده ➤ Kabāb-e Kūbīdeh (Grilled seasoned minced meat skewers traditionally made from lamb or beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 12 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb or a mix of ground lamb and beef
- 1 medium onion, grated and excess liquid squeezed out (about 6 oz (170 g) before squeezing)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground turmeric (optional)
- 1/4 tsp (0.5 g) baking soda (helps bind and tenderize)
- 2 tbsp (30 ml) melted butter or 2 tbsp (30 ml) vegetable oil for brushing
- 4 metal or soaked wooden skewers
- 2 large tomatoes, halved for grilling
- Fresh flatbread or lavash, for serving
- Sumac and chopped fresh parsley or raw onion slices, for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) ground lamb or a mix of ground lamb and beef
- 1 medium onion, grated and excess liquid squeezed out (about 6 oz / 170 g before squeezing)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground turmeric (optional)
- 1/4 tsp (0.5 g) baking soda (helps bind and tenderize)
- 2 tbsp (30 ml) melted butter or 2 tbsp (30 ml) vegetable oil for brushing
- 4 metal or soaked wooden skewers
- 2 large tomatoes, halved for grilling
- Fresh flatbread or lavash, for serving
- Sumac and chopped fresh parsley or raw onion slices, for garnish (optional)

Instructions

1. In a large bowl combine ground meat, grated and well-drained onion, salt, pepper, turmeric (if using), and baking soda. Mix thoroughly by hand for 5–7 minutes until mixture is cohesive and slightly sticky.
2. Divide mixture into 4 equal portions. With wet hands, shape each portion into a long, flat sausage around a skewer, pressing firmly so meat adheres and surface is smooth.
3. Preheat a grill to medium-high. Oil the grates lightly. Place skewers on the grill and cook, turning occasionally and basting with melted butter or oil, until evenly browned and cooked through, about 8–12 minutes depending on thickness.
4. Grill tomato halves alongside the kebabs until softened and slightly charred, about 6–8 minutes.
5. Remove kebabs from skewers onto warm flatbread or serve with saffron rice. Sprinkle sumac and chopped parsley or serve with raw onion slices if desired.