Beef Koobideh
Posted on September 9, 2025
Beef Koobideh
- 2 pounds of ground beef (80/20 lean-to-fat ratio)
- 2 tablespoons of ghee
- 1 whole grated yellow onion
- 1 tablespoon of finely minced garlic
- 1 teaspoon of crushed saffron
- 1/4 cup of ice cubes
- 1/2 tablespoon of coriander
- 1/4 teaspoon of turmeric
- 1 teaspoon of black pepper
- 1/2 tablespoon of salt
- 1/2 tablespoon of smoked paprika
- Crush the saffron in a bowl and add a handful of ice cubes. Let the ice melt, allowing the saffron to infuse.
- In a separate bowl, combine grated onion, garlic, saffron water, coriander, turmeric, black pepper, salt, and smoked paprika. Mix well.
- In a large bowl, combine the ground beef with the marinade and ghee. Mix thoroughly.
- Preheat the oven to 450°F.
- Mold the seasoned ground beef onto skewers, making each kebab about 8 to 12 inches long.
- Press down on the kebabs with your thumb and fingers to create bumps along the surface.
- Place the skewers on a tray lined with parchment paper.
- Bake for 10 to 15 minutes until fully cooked.
- Broil for a few minutes at the end to achieve a charred effect.
- Serve with basmati rice, sumac, and butter.
- You can also grill these kebabs outdoors. Use long skewers to prevent them from falling into the grill.
- Avoid using a grill plate as it may cause the kebabs to stick and lose their shape.
- Check out YouTube for visuals if you need help visualizing the grilling process.
