Kabab Koobideh

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Average: 5 (3 votes)
Serves 2-3

These kebabs are similar to the Seekh kebabs, moist and delicious. They go well with naans, raita and salad or with rice as shown in this link: Chelo Kebab Koobideh

beef mince
medium onion
small bunch coriander
(leaves with stems)
green chillies
egg, beaten
1 tsp.
garlic paste
1 tbsp.
sumac powder
1/2 tsp.
turmeric powder
1/2 tsp.
1 tsp.
black pepper powder

1. I prefer special kebab mince which has 80% meat and 20% fat, this keeps the kebabs moist and juicy as opposed to using very lean meat that ends up turning out too dry or hard after grilling.

2.  When I buy kebab mince, I request my butcher to grind the mince 3 times, making it super soft and smooth. You can either do this yourself at home or simply ask for it to be grinded for you when you buy your mince.

3.  The kebab mince is normally not washed, the meat is washed prior to grinding. Any extra moisture or water will result in the kebabs falling off the skewer during grilling. So try to make sure you do not add any water to it.

4.  Try and buy the mince the day before you need to use it (to allow for marinating time). Freezing any mince causes it to release extra moisture as it thaws, and as explained in TIP 3 above, we don't want that extra water. :)

Blend or process the onion, coriander and green chillies to form a paste (try to use little or no water for this).

Sieve and drain away any excess moisture from the paste until it is COMPLETELY dry.

Add this along with all the other ingredients into your mince and then mix well, kneading the dough for about 5 minutes to make sure it's smooth and soft.

Cover and refrigerate the mince overnight.

When ready to use, turn on your bbq grill. Shape the koobideh on long flat metal skewers (do not grease the skewers). I made mine 12" long. They normally shrink by a couple of inches as they cook. Got 6 super-large kababs out of the 500gm of mince.

Once all are shaped, place them on the grill and keep turning them often to make sure they do not fall. If they cook too fast on one side and the other side is still raw, they will fall into the fire, so try and keep turning them often until both sides are solid then you can continue cooking them until the kebabs are nice and brown on both sides.

Once done, remove the kebabs from the skewers (with the help of pieces of naan so you don't burn yourself) and store between the naans to preserve the juices that will drip from.

They can be made in the oven too, just shape them smaller and grill/broil them for about 4-5 minutes per side or until done. The water that gets released when broiling/grilling in the oven can be drizzled over the rice if you are serving these with rice.

Enjoy! :)



Fauzia's Kitchen Fun's picture


mashallah very nice.Allah yibarik aleki inshallah


You say not to wash the keema, I'm really particular about keema being washed due to the blood, how do I overcome this? when I wash my keema my kebabs are really soggy and they're really not the best, any suggestions would be really appreciated.
Thanks in advance x

Fauzia's Kitchen Fun's picture

Wash the meat pieces thoroughly BEFORE getting them grinded. Some butcheries offer this service if you request it.

Askm sis..can I use chicken kheema or mutton kheema in this coz no eats beef at my place?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can use chicken or mutton, make sure there is no water in the mince though. Follow the same tips throughout.

Also can I grill it on a table electric barbeque?my seekh kababs always break never stay intact.

Fauzia's Kitchen Fun's picture

Yes you can grill them.

Fauzia's Kitchen Fun's picture

W/Salaam, I would leave out the sumac if I don't have it. Don't use amchur powder.

salam.. can we use am chur powder instead of sumac powder--

Slms made the kebabs today though wasnt too pleased with the way the kebabs turned out as they werent too spicy n had a bland taste n did grill the kebabs fr around 4-5 mints and wrapped them in foil to keep them warm bt they ended up a bit dry bt was happy with d rice as i skipped d yoghurt.dnt think will make kobedah again bt the rest of ur recipes are amazing .thanx sis

Fauzia's Kitchen Fun's picture

W/Salaam, hmm strange, did you make any changes to the recipe? The ingredients do include quite a bit of spice (green chillis, pepper, sumac) and actually this recipe is supposed to be completely mild to bring out the natural flavour of the meat although I tend to make mine spicy. Was the mince grinded with fat as directed in the recipe? That prevents them from drying out. Maybe the mince you used was fat-free?

Thank you for posting this recipe. Looks interesting :)
May I know what temperature I should set if I grill the kebabs in oven?

Fauzia's Kitchen Fun's picture

At max temperature, they need a proper blast of heat to seal the meat instantly.

slkm am based in uganda at da moment, i have family in mombasa kenya,woul love to have kitchen classes i dnt knw if you can you can note to me what to do

Fauzia's Kitchen Fun's picture

W/Salaam, sorry I do not know anyone who gives cooking classes in Msa.

Asalam..I live in Dublin .Can I make these in electric oven that we normally have in houses here.I also wanted to know about the temperature and time...

Fauzia's Kitchen Fun's picture

W/Salaam, 220 C and for about 10 minutes, turning every few minutes to make sure the kabab does not fall off the skewer.

Fauzia's Kitchen Fun's picture

W/Salaam, thanks for the feedback! Yes 45 mins is very long for these kababs, it should be a hot oven (preheated) and takes about 10-12 minutes per side for the kababs to be done.

Salam Fauzia.I tried kabab koobideh yesterday.it tasted great.thank you so much for such wonderful recipes with more wonderful tips! i have a doubt regarding the cooking time.i baked mine at 250C in a convection oven which was preheated for abt 10min.but i had to bake it for abt 45min, n my kabab was not very soft.did i overbake?how can i make out if the meat is cooked?wil it get done within 10min? plz help me makeout my mistake..

Salaamz..so the meat would be 480gms n the fat 20gms?plz reply..jazakallah.

Fauzia's Kitchen Fun's picture

W/Salaam, well normally I just tell the butcher I want 20% fat in it, they do the mixing. But I figure 80% of 500gm would be 400gm. And 100gm fat. :)

Syeda hafsa's picture

Assalam, looks good. Fauzia can you please suggest any side dish or dip.thank you

Fauzia's Kitchen Fun's picture

W/Salaam, we normally serve this with rice and salad, like in this recipe:


But you can serve with fries and naan and a mixed salad. For a dip, go with garlic sauce or some spicy chilli sauce or even a raita. Check my dips folder for some ideas. :)

Syeda hafsa's picture

Thanks a lot. I'll try garlic sauce

Syeda hafsa's picture

Yesterday i ttried vanilla cake actually cup cakes truned out great, thanks.

Sarah Khan Hasan's picture

Sala Fauzia,

Can you please tell me a recipe for Sumac?

Fauzia's Kitchen Fun's picture

Sorry I do not have a sumac recipe, I buy mine ready-made.

How to drain water from mince..please help me I put mince in strainer for 2 hrs.but it still wet..how to dry it

Fauzia's Kitchen Fun's picture

WOW 2 whole hours and it still has water? How is that possible? Did you soak the mince in a lot of water or something? It normally doesn't take more than an hour at the most for mince to fully drain.

Should I press the mince by hand? Or any or any other tip for it

Fauzia's Kitchen Fun's picture

Yes by hand. :) Wet the hand slightly to make shaping easier.

Hello! I ate at an Afghan restaurant about a year ago and ever since I have wanted to make my own Persian food. I will be trying out this recipe soon but have a question. IM' in California and we have all sorts of "green chillies" to choose from. Which kind do you mean? The hot ones or the mild ones? Sweet ones etc . And how much should they equate to; a 1/2? There are big ones and very small ones. THANK YOU! Carri~

Fauzia's Kitchen Fun's picture

Hi, thank you! I use a hot medium sized chilli. If you like your food mild and not as spicy then use a mild chilli. :)

Hi, I was just wondering instead of using 500gm of meat can I use 900gm and use the exact measurement for the spices?

Fauzia's Kitchen Fun's picture

Hi, if you increase the amount of mince you will need to increase the amounts of all the other ingredients accordingly.