We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Kabab Koobideh?

By B. Chisholm
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

The kabab koobideh is a traditional Iranian meat skewer usually cooked over the coals. It is mildly seasoned with turmeric, saffron and onion. Most Iranian dishes are accompanied by rice or flat breads and sweet tea. The accompaniments may differ from region to region in the country.

Iran is centrally situated in South Western Asia and has a long history dating back to the Persian Empire. Due to its central location, many people, cultures and, of course, cuisines, have passed through it and influenced what is now known as traditional Iranian fare. It is now an Islamic country which also influences its cuisine.

The meat used to make kabab koobideh depends on what is available. Lamb is the most commonly used meat in many Iranian dishes, including the kabab koobideh, followed by kid, or baby goat. Chicken or beef may also be used but pork is never used, as it is not halaal.

Whichever meat is used, it is ground up and mixed with grated onion and sometimes garlic, depending on which recipe is used. The meat is seasoned lightly with turmeric, saffron, salt and paper. Again, recipes may differ slightly and depend on the meat being used. The mixture is then mixed together well to ensure even distribution of the seasoning, onion and garlic.

To make the threading of the kabab koobideh easier, the mixture should be refrigerated, preferably overnight. The meat is then threaded onto a skewer tightly to prevent it from falling off during cooking. If no skewers are available they may be wrapped in tin foil but this is not the authentic manner of cooking a kabab koobideh.

Traditionally, the kabab koobideh is then cooked over hot coals. In the absence of open fires they may be grilled although doing them under the grill will mean an absence of the delicious smoky flavor obtained from cooking over coals. They are cooked until well done and served hot.

A traditional Iranian meal is served spread on beautiful carpets covered in a white cloth. Shoes are removed on entering and hands fastidiously washed. All the food is set out on the cloth and the people sit on soft cushions around it. Food is eaten with the right hand and in general no utensils are used as the food is served in such a manner as to make eating with the hands easy, as is the case with the kabab koobideh.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.