Koobideh Kebab – 60-Minute Recipe
Succulent koobideh kebabs seasoned with aromatic spices and served with a cool yogurt‑mint sauce. The blend of saffron, sumac, and a hint of jalapeño gives the meat a savory, slightly tangy flavor, while the fresh herb sauce adds brightness. Perfect for a family dinner or a backyard grill‑out.
Recipe by Michael Duarte· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr estimated total time for 4 servings.
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Ingredients
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Kebab
- 3 lb ground beef
- 2 yellow onion
- a pinch saffron
- 3 tbsp turmeric
- 4 tbsp paprika
- 3 tbsp sumac
- 2 tbsp salt
- 2 tbsp black pepper
Yogurt‑Mint Sauce
- 1/2 cup yogurt
- 1 lemon
- 1 bunch mint
- 1 bunch parsley
- 2 clove garlic
- 1 jalapeño
- to taste olive oil
Instructions
- 1Grate the two yellow onions using a box grater, then place the grated onions on a clean kitchen towel and press gently to remove excess moisture.
- 2In a large mixing bowl, combine the ground beef (80/20 lean‑to‑fat ratio) with the drained onions, a pinch of saffron, 3 tbsp turmeric, 4 tbsp paprika, 3 tbsp sumac, 2 tbsp salt, and 2 tbsp black pepper.
- 3Knead the mixture with clean hands for about 5‑7 minutes until it becomes sticky and the spices are evenly distributed.
- 4Divide the meat mixture into four equal portions (about the size of a tennis ball). Wet your hands with warm water and shape each portion around a metal skewer, forming a long, thin kebab.
- 5Using your index and middle fingers, press gentle divots along the length of each kebab to help the meat adhere to the skewer and to create a characteristic texture.
- 6Arrange the formed kebabs on a wire rack, cover loosely with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- 7Preheat a charcoal grill or a gas grill to medium‑high heat (about 400°F / 392°F). Lightly oil the grill grates.
- 8Place the chilled kebabs on the grill, turning every minute to ensure even cooking. Grill for 8‑10 minutes total, or until the internal temperature reaches 160°F (160°F).
- 9While the kebabs are grilling, prepare the yogurt‑mint sauce: combine the yogurt, lemon juice, chopped mint, chopped parsley, minced garlic, and chopped jalapeño in a blender.
- 10Blend the sauce on medium speed until smooth; taste and add olive oil a drizzle at a time if a thinner consistency is desired.
- 11Transfer the sauce to a serving bowl, cover, and refrigerate briefly (optional) to let the flavors meld.
- 12Remove the kebabs from the grill and let them rest for 2‑3 minutes.
- 13Serve the hot koobideh kebabs alongside the chilled yogurt‑mint sauce, with extra lemon wedges if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Remove onion moisture
After grating the onions, press them on a kitchen towel to drain excess liquid before mixing.
Knead until sticky
Knead the meat mixture for 5‑7 minutes.
Rest kebabs before grilling
Refrigerate the shaped kebabs for at least 30 minutes to firm up before placing on the grill.
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Frequently asked questions
- How long does it take to make Koobideh Kebab with Yogurt‑Mint Sauce?
- About 1 hour in total: 45 minutes of prep and 15 minutes of cooking.
- How many servings does this Koobideh Kebab with Yogurt‑Mint Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Koobideh Kebab with Yogurt‑Mint Sauce recipe come from?
- It was shared by Michael Duarte on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.