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Grilled Persian koobideh beef kebabs with saffron rice, flatbread, fresh mint, and roasted tomatoes.

Authentic Beef Koobideh Delight – Juicy Persian Beef Kebab Recipe with Onions & Spices

Samantha
This Authentic Beef Koobideh Delight is a juicy Persian beef kebab recipe made with ground beef, grated onion, and warm spices. Grilled or oven-broiled, these koobideh kebabs are tender, smoky, and packed with flavor. Perfect with saffron rice, flatbread, or fresh herbs, this recipe delivers an authentic taste of Persian cuisine while staying high in protein and meal-prep friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Middle Eastern, Persian
Servings 6 servings
Calories 310 kcal

Ingredients
  

  • 2 lbs ground beef 80/20 for best results
  • 1 large onion grated and drained
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • Flat metal skewers or soaked wooden skewers if baking

Instructions
 

  • Grate Onion: Grate and squeeze out excess water.
  • Mix Beef & Onion: Combine beef, onion, and spices. Mix until sticky.
  • Shape on Skewers: Take portions and mold firmly onto flat skewers.

Grill or Bake:

  • - Grill: Cook over medium-hot charcoal, turning occasionally, 10–12 minutes.
  • - Oven: Broil at 450°F for 12–15 minutes, flipping halfway.
  • Serve: Enjoy with saffron rice, grilled tomatoes, and fresh herbs.

Notes

Secret Tips for the Best Authentic Beef Koobideh Delight

1. Use fatty ground beef: For juicy Persian beef kebabs, choose ground beef with at least 20% fat. The fat keeps the koobideh moist and flavorful during grilling.
2. Grate the onions finely: Always grate the onions instead of chopping. This releases more juice and blends evenly with the beef and spices, giving the koobideh its authentic texture and flavor.
3. Squeeze out excess onion juice: Too much onion liquid can cause the kebabs to fall apart. After grating, press out some of the moisture before mixing with the beef.
4. Mix by hand for binding: Knead the beef, onion, and spices together by hand until sticky. This helps the koobideh hold its shape on skewers without needing breadcrumbs or eggs.
5. Chill before grilling: Let the shaped kebabs rest in the fridge for 30–60 minutes. This firms them up and makes them easier to handle on the grill.
6. Grill over medium heat: Cook the beef koobideh over medium charcoal heat or gas grill, turning gently. This allows the kebabs to cook through without burning while keeping them juicy and tender.
7. Serve with traditional sides: Pair your authentic Persian beef kebab with basmati rice, grilled tomatoes, fresh herbs, and warm flatbread for the ultimate koobideh experience.
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