I know there are probably people out there that have their own recipes…probably even whole families out there that have their take on how to make koobideh. But I know that I am probably the only one that can make it truly as close to a restaurant version as possible 🙂 and I think its pretty simple. Here is the general gist…

I did grill on foil. Just because we do not have skewers anymore 😦


1:1 <– yup that’s it. For every pound of ground beef add 1 egg, 1 tablespoon butter (room temp), 1 onion (make sure you squeeze all liquid out, that is the trick), 1/2 a teaspoon of baking powder, 1/2 a pinch of curry, 1/2 pinch tumerec, teaspoon salt, teaspoon of pepper, tablespoon of sumac and then whatever else you feel.

Koobideh Kabobs in Seattle

I turned 6.6 lbs of Costco ground beef into 30 kabobs.

*If you are wondering how long to grill them for, I say about 6 minutes per side depending on your grill.