Step 1 of 5
Kebab koobideh
Mix both minces with the squeezed onion, salt, pepper, turmeric and baking soda. Knead 5 minutes until the mixture is uniform, paste-like and sticky. Cover and chill at least 2 hours, overnight is better.
Tip: The onion must be dry. Wet onion is the usual reason koobideh falls off the skewer.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kebab koobideh take?
2 hr 35 min all in — 20 min prep, 15 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl, Tongs.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lamb and beef → All beef. Common in Iranian restaurants abroad. Use 20 percent fat mince.
What should I watch for?
Do not walk away. Thin kebabs overcook in a minute.
Any tips from this recipe?
Fat content is not negotiable. Lean mince makes a dry, crumbly kebab that will not hold. If a kebab slips on the skewer, lay it on a tray instead. It will still taste right.
Can I prepare this ahead?
The onion must be dry. Wet onion is the usual reason koobideh falls off the skewer.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.