Kabob Koobideh

Kabob Koobideh

Combine ground beef with grated onions in a large bowl. Then add salt, ground black pepper, turmeric, and ground sumac. After adding each ingredient knead the mixture thoroughly. Add 2 to 3 tablespoons of soaked saffron and  Knead for 7 minutes. Then use plastic wrap or a lid to cover the bowl. Keep the beef mixture in the refrigerator to marinate for 8 to 12 hours. Note that for the best result use koobideh skewers to grill the kabobs (koobideh skewers are usually long and flat and are wider than normal skewers). Place a fistful of beef mixture on a skewer and flatten the mixture around the skewer. Grill the kabobs. Turn the kabobs every once in a while to avoid burning. Grill a few tomatoes and peppers to serve on the side of the kabob. The Kabobs can also be served with cooked rice. However, Koofteh TabriziSpice Wagon.


  • 3 lbs (1360 g) Ground Beef (85 percent Lean)
  • 2 Small Onions
  • About 1 Tablespoon of Salt
  • About 1 Teaspoon of ground Black Pepper
  • 1 Teaspoon of Turmeric
  • 1 Teaspoon of Ground Sumac
  • 1/4 Teaspoon of Saffron