Kabab koobideh

Kabab koobideh, also known as kūbide, is a popular Iranian meat kabab made from ground lamb or beef, mixed with ground pepper and chopped onions. The name "koobideh" derives from the Persian word کوبیدن (koobidan), which means "slamming" referring to the traditional method of preparing the meat. Historically, the meat was placed on a flat stone and pounded with a wooden mallet.

To make kabab koobideh, the meat mixture—typically a blend of lamb or beef with a specific ratio of fat—is seasoned with salt, black pepper, grated onion, and occasionally egg yolk. The mixture is then left to marinate before being shaped onto skewers and grilled over hot coals.

Kabab koobideh is usually served with Iranian rice pilaf (polo) that is infused with oil, salt, and saffron. Grilled tomatoes and onions are common accompaniments, and sumac is often provided as a garnish for an added burst of flavor.

There is also a chicken version of kabab koobideh, which uses ingredients like chives, green onions, parsley, salt, and pepper, while omitting turmeric and sumac. This chicken kabab is typically served with baghali polo, a rice pilaf made with dill and broad beans.

Kabab koobideh is a cherished dish in Iranian cuisine, celebrated for its rich flavors and traditional cooking methods.