Kabab koobideh

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Kabab koobideh, over Sangak flatbread, with onion, bitter orange, and grilled tomato

Kabab koobideh (Persian: کباب کوبیده‎) or kūbide (Persian: کوبیده‎) is a Persian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.


Kabab means "cooking on fire"[citation needed] and Koobideh or Koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet. It is cooked on a skewer - "shish" means skewer in Turkish (written şiş), but "six" in Persian. This kebab is similar to the şiş köfte in the Turkish cuisine.

Preparation and cooking[edit]

Persian cuisine - Kabab Koobideh.jpg

To prepare koobideh, one uses minced lamb or beef (precisely 20% fat, 80% meat) and minces the meat twice for a finer consistency. Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice is squeezed out and saved for later) and one egg yolk per pound of meat. Mix all ingredients, cover, and let it marinate in the refrigerator for at least four hours or overnight.

Grill on skewers over hot coal. Serve on Polo (Persian rice pilaf with oil, salt and saffron) or Adas Polo (same rice pilaf with lentils), accompanied by grilled tomatoes and onions cooked on the grill next to the kabob. Sumac is usually served as a tableside garnishing spice.

Chicken kabab koubideh is made in the same method using chives or green onions, parsley, salt and pepper – no turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf).


Kabab Koobideh
Kabab Koobideh dish in Isfahan 
Kabab Koobideh, Bonabi style 
Raw home-made Kabab Koobideh (not cooked yet) 
Kabab Koobideh and Tomato grilling over Barbecue grill 

See also[edit]


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