Kabob Koobideh is one of the most sought after of the Persian dishes. Iranian or not, after having it once, you will fall in love. Making Kabob Koobideh from scratch can be tricky.
We have had many requests for Kabob Koobideh . This is for all of you. Remember it is not enough to watch the videos. Go buy your ingeridients, set some time aside, and get in there and make it.
If you fail the first few times, don’t give up. Keep practicing and you WILL get it! I believe in you 
Now lets get started
In this second video, you will learn how to put the meet that you prepared for Kabob Koobideh on fire. Remember to be patient and delicate with your work
In this third and final video, you will learn how to present Kabob Koobideh. No matter how good your Kabob is, if you don’t present it professionally, you are missing out. So learn to put your creativity into the presentation.
Here is a picture of the final products
Now that you have watched the videos, I am sure you have some questions. Share your questions with me under the video and I will answer them. This way, everyone else who may have the same question will learn. Comment, subscribe, and share!
I hope to have been able to serve you with this video series on Kabob Koobideh.
Until next time, Keep it cooking…
{ 54 comments }
thx kshar jan va khaste nabashy. I always use chuck 80/20 and put the skewed meat in the refrigerator 2-3 hours before grilling. I haven’t tried egg yet and will try this time to see the result. So happy that I am the first one to comment
Thanks again and keep doing good job.
shayan.
Thank you Shayan jon, what ever works for you , but i never cooked kabab with out eggs, let me know how you do it in detail please. Thanks, does it ever fall?
thank you so much , it is perfect , I love that
Thank you Fereshteh khanoom.
Albate shoma ostade man hastid vali this is how I do:
After adding salt, pepper and saffron (or turmeric) I mix it several times with food processor (each time 3-4 seconds). It gets “khamir manand” and “chasbandeh”. Then I let it rest in refrigerator for half an hour before I skew it. I put the skewed meat in refrigerator again for 2-3 hours. Within grilling, I switch both sides frequently and it doesn’t fall. Unless its more than 25% fat, once I did and it fell down! I think I should have used egg with that fat.
Thanks again. You are great.
Thank you so much Shayan, where do you live if I may ask. I like to cook with you.
shayan jon, how about onion,, do you put any?
Sorry KShar Aziz that I missed your question. I just saw it. Yes I diffidently add onion (one medium onion for every pound of meat).
Thank you Shayan jon, I though you would, tried it and was good, I need to use the food prosseser, more often.
Glad to hear that. I also tried your method and it turned out delicious and juicy, the only thing was the kabobs turned a little black on fire, Maybe because I used a bit more baking powder. Have you had such a problem?
By the way, What kind of meat you use? (I use ground beef chuck 80/20). And what do you think about using lamb (or mixture of both)?
Ground beef normally 75/25. I tried it with lamb long time ago and I did not like the taste, very heavy and stronge. I have done it with different kind of meat and different level of fat. the best result I think is what i used now .which is 75/25. keep it cooking
Thanks dear KShar. I live in the heartland! Grand forks ND. I love cooking and would be very glad to be in contact with you. I am gathering good recipes for now and have learnt so much from your great videos. There are some other videos that I have also gathered and would be glad to share them with you. Please send me an email and I will share the files. My email address is: shbehzadi@gmail.com.
Thank you Shayan jon, i will definately be in touch. Thank you for trusting me with your email address. info@kshar.net . merci azizam
Oh my KShar that looks amazing. I swear I can smell it through the monitor and I am hungry now. Yes, you made it look easy and I know it takes lots of practice.
Merci !
well, hello my friend. how have you been, my best to you and family.
Hi KShar! Thank you so much for this video. I’m hungry now! so nice and so well explained. Appreciate all the work you do, dastetoun dard nakoned
Merci Monica for your comment. keep it cooking
KShar, thank you for sharing your passion with the world. Your recipes are great and very easy to follow! I do hope you keep producing more videos as I may expand my knowledge in cooking such mouthwatering food for my latin side of the family.
Saludos from Mexico.
Ba’sal’a’ma’ti
Iman jon, thank you, i will if you keep it cooking. Lol
You make it very similar to my dads kabob. What kinda saffron water is that? Did you make it yourself? If so, how? Or where can I get it? Thanks.
Justin jon, Yes i make it myself, I mix it with hot water.
Salm Kshar aziz,
Motashakaram as tarz tahiya koobideh khobat vely goosht gosfand bashad behtar hast
ya goosaleh va chand % bashad va as cheh qesmati bashad.
mamnoon mesham as rahnemaeyatoon.
Bahram jon, some how I think i have missed our comment. sorry my friend. I dont add lamb it makes it a bit tough, i only use 80 % lean beef. thank you and sorry again for late reply.
Kshar You are the Best. I have tried your Kabob recipe & it is superb. I have a question for you? For saffron sauce what quantity of saffron do I need 2 make enough sauce & what is the correct method 2 get strong color & flavor of sauce .
Suleman
Virginia
Thank you Suleman jon, get 1/4 ts of saffran powder in a cup and add 3 tbs of hot water cover the cup with a cloth and let it sit for 5 to 8 min. and then add half cup of water . this way the saffron take a deeper color. the quantity should be done accordingly depending on how much you need. keep it cooking
Dear Kshar,
It’s a pleasure to watch your videos on the youtube. You have a great personality.
I was wondering if I can make the kabob koobideh and joojeh way in advanced and just keep them in a warm oven untill it is time to serve?
Thanks.
Salam Zoya khanoom, thank you for your comment, to answer your question, it all depends how long you are planning to keep it in oven? I don’t recommend to keep it in the oven for too long. I have one suggestion, TRY IT, first under cook them a little and then preheat the oven to 300 and then leave it in the oven and bring the temperature all the way down to worm.
Thank You so much for posting all your videos. I’ve been wanting to make koobideh for my husband and I’m greatful to have found your site. Anyways, I didn’t get one of the ingredient. So far I got the meat, onions, S&P, turmeric, egg, and baking powder. I didnt quite understand if u said somalk. Pls verify. Also, is the coloring for the rice saffron water?
Thanks in advance!!!
Hello Donita, thank you for your kindness, yes it is saffron water and the somalk is optional. go for it and good luck .
Hello,kshar i am just learning about persian food and starting for dinner tonight I am making joojeh kebob and koobideh kebob, i’ll let you know how the turn out. Thank you
i did post a comment,did not go through
thank you for beautiful recipes
I like to grind my own meat instead of buying it from the store. Do you have any recommendation on what cut of beef to use, that would have the right fat content for koobdieh?
Use Cross Rib Roast and use the fat only as much as you like, or you can use London Broil and add some grind some fat with it to your liking. Thank you Jerry
i love kubideh kabab. i always thought it was alot of effort involved, but u made it look like cake walk. can i use the grill in the micro?i love u for sharing this recipe which is kept under cover by most chefs. god bless u for being so generous.
thanks for your videos. I am an American married to an Iranian and have learned to cook Persian food (it’s the best!). I have basically learned on my own using a cookbook. My husband helps remembering his mom ‘s cooking. But sometimes he can’t remember. We have made kabob koobideh many times. Sometimes good, sometimes not so good. What kind of meat do you suggest ground beef, ground lamb, or a mixture? Also do you use baking powder or soda? My book says soda. Just want to verify. Reguarding Halim Bademjan. I want to make that, can the leftover be frozen? Thanks again, love your videos that I discovered yesterday. Your the mother-in-law to teach me visually!
I will not recommend freezing halim bademjon. soda or baking powder , can you either one. thank you and keep it cooking.
Hello! I love the chicken version and was wondering if I can substitute chicken for the beef. If so, would I add fat or any other ingredients. I’ve tried before using grounded chicken thighs and it turned out dry and a bit bland. Do you have any suggestions? Thanks so much!
liz , unfortunately i can not give recipes when i have a DVD out.. kabob DVD shows all that and it is not fair to those who have bought the DVD. you can go to my product page and check it out.
Hello Kshar jan
Happy Norooz! I hope the new year brings happiness for you and your family.
Thanks for your nice video. I made it, it was good. I used 80/20 beef. I have just one problem! It turned out a little hard!!!! Do you know why?!
By the way, I am still looking forward for ghaliyeh mahi
pleeeease make it for us. ALso mahi and morghe shekam por if possible.
Thanks alot
Hi
I had the same problem. Mine turned out hard.
Any thoughts Khar?
Many thanks!
Hi Kurosh jon, you do the same as i asked Mohamad Reza to do. give it a try and please let me know.
Ok Mohamad agha, either you had too much baking soda or not enough onion. I will do what you ask I have had an operation on my right hand and can not do any work for atleast another month. you keep it cooking
Hell Kshar Jan
Thanks for your reply. I am sorry for your hand, I hope it gets better soon. I will try your suggestion. Thanks a lot.
Hello again Kshar jan
I hope you are feeling better. I have a question maybe you can answer me based on your experience. I am invited to a party which one of my teacher organized, and it is like cooking competition and each person brings a dish. . .
and it should be something that is easy to heat up, and more importantly it should be a perfect example of Persian cuisine . I am wondering what you would recommend?!
I want to prepare something delicious
Thanks a lot and I am looking forward to hearing from you.
Regards
Salam doost man. make khorest bademjon with kitchen. you don’t even have to make rice if you don’t want to, serve it with bread. I have a video giving you the recipe on the site. it is easy to make and easy to heat up in the oven or microwave. good luck ,
Hello Kshar Jan
Thank you very much for guidance
Regards
Hello Kshar Jan
I tried your suggestion regarding kabobs. It turned out great! Thank you so much
You are so welcome and it make me so happy to be able to help. My cooking Academy is going to open its doors to all of you on internet soon. hope to see you there.
I viewed your video making kabob koobideh with rice. I did not understand the spices and the red liquid that you used on the rice to color it and spices that you mixed in the kabob. There was onion, egg, salt maybe turmeric powder. I did not get the other black kind of spice. Was it garam masala? Please let me know on my email. Thanks.
the dark spice is samuac, and also you need to use baking soda.
Salams
I tried your recepie and it turn out good. The only problem was they were little dry/hard. You have already mentioned the proportion of beef 75/25. My biggest question is which part of meat you prefer i.e top sirlion, tender sirlion, round sirlion.
Any preference about meat. Pleas let me know.
Thanks
Siddique
I’m not able to find appropriate skewer that is long enough or broad enough. I checked every online-shop and store in my town but did not find anything like you use. Do you have any hints where I could find them? Thanks a lot, I love your videos!
Comments on this entry are closed.