•  1.3 lbs. ground beef (
  •  1 medium onion, very finely chopped
  •  2 T Sadaf Ground Meat Kabob Seasoning (See notes for other options)
  •  1 T Spike Seasoning (see notes)
  •  1/4 cup water
  •  olive oil, for oiling the grill

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  1. Coarsely chop up the onion and then finely chop it in the food processor with the steel blade.
  2. Add ground beef in food processor. Then add Sadaf Ground Kabob Seasoning, salt, fresh-ground black pepper, Spike Seasoning (if using), and water.
  3. Process the meat, onions, and spices until it’s well-combined and finely ground.
  4. Put meat into a plastic container with a snap-on lid and refrigerate two hours or as long as all day if that’s what works for you.
  5. Oil grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to high heat. (You can only hold your hand there for a few seconds at that heat.)
  6. Form meat into cylinder shaped patties.
  7. Carefully put meat on skewers. (I had double skewers, which worked well, although Koobideh is traditionally cooked on blade type skewers. If you only have thin round skewers I would use two skewers for each kabob.)
  8. Turn heat down to mediumm-high when you put kabobs on the grill.
  9. If you’d like criss-cross grill marks, cook kabobs about 4-5 minutes on first side, lifting one kabob to be sure the meat is brown enough that it’s not sticking to the grill.
  10. Then rotate kabobs going the other way and cook 3-4 minutes more.
  11. Carefully turn kabobs and cook the second side, for a total cooking time of about 15 minutes. (Actual cooking time will depend on the temperature of your grill, the thickness of your kabob meat, and even the temperature of the air that day, so keep an eye on them.
  12. If you have an instant-read meat thermometer, ground beef should be cooked to an internal temperature of 160F.
  13. Serve Kabob Koobideh hot, with Tzatziki sauce if desired.



(If you don’t have  Sadaf Ground Meat Kabob Seasoning (affiliate link) the package lists the ingredients as onions, salt, pepper, sumac, parsley, turmeric, and other spices. Most recipes for Kubideh that I found online season the meat with turmeric, onion, garlic, salt and pepper. Some recipes add parsley, lemon juice, or bread crumbs to the mixture.

If you don’t want to use Spike Seasoning, I would probably use a bit more of the Sadaf Kabob Seasoning (or whatever seasonings you’re using).


After I posted this recipe I heard from a reader named Donna who’s married to a man from Iran. She shared her version of this dish, which I have to say, sounds like it would taste wonderful. (Thanks Donna!)

–1 lb lean (90% or better) ground beef or lamb

–1 tsp salt (more if you like)

–1 med onion quartered

–1 lemon juiced

Put the lemon juice and onion in a food processor or blender. Puree. Add to meat and mix well. Form into patties and grill on skewers or straight on the bbq pit. Also you can bake these on a broiler pan in the oven and have a very nice substitute for the grilled ones.

This Koobideh Recipe was created by Kalyn in an attempt to duplicate the Kabob-e-Kubideh she enjoys at a restaurant in Salt Lake.





Serving Size

1Amount Per ServingCalories508Total Fat34gSaturated Fat12gTrans Fat1gUnsaturated Fat18gCholesterol148mgSodium1403mgCarbohydrates3gFiber1gSugar1gProtein45g

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