Iranian Main

Chelo Kebab Koobideh

Chelo Kebab Koobideh is Persian minced lamb-and-beef kebabs moulded onto wide skewers and grilled beside saffron rice and tomatoes. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
35 minsPrep time
20 minsCook time
Serves 6Servings
MediumDifficulty
Chelo Kebab Koobideh
About this dish

Chelo Kebab Koobideh: the story on the plate

Chelo Kebab Koobideh is a Iranian main with a clear sense of place. Koobideh is one of Iran’s most familiar kebabs, traditionally made by working seasoned minced meat onto broad flat skewers for charcoal grilling. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Koobideh is one of Iran’s most familiar kebabs, traditionally made by working seasoned minced meat onto broad flat skewers for charcoal grilling.

Why it is famous

Chelo kebab—the combination of steamed rice and kebab—became an iconic restaurant and national meal, prized for simplicity and precise execution.

Cultural significance

Chelo kebab—the combination of steamed rice and kebab—became an iconic restaurant and national meal, prized for simplicity and precise execution.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

760Calories
48gProtein
77gCarbs
33gFat
Ingredients

What you need

  • 500 lamb mince
  • 500 beef mince
  • 250 onion, finely grated and squeezed dry
  • 2 fine salt
  • 1 black pepper
  • 1 ground sumac
  • 500 basmati rice
  • 0.3 saffron threads, bloomed
  • 40 butter
  • 6 tomatoes, small, for grilling
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Grate onion finely, then squeeze it in a cloth until very dry. Mix onion with lamb, beef, salt and pepper and knead the mixture firmly for 5 minutes until sticky and cohesive. Chill 30 minutes.
  2. Prepare rice using the Persian parboil-and-steam method: soak, boil until al dente, drain, then steam 35–40 minutes with butter and a little saffron water.
  3. Wet your hands and press meat evenly around wide flat metal skewers in long ridged cylinders. Pinch at intervals to create the traditional finger marks and secure the ends tightly.
  4. Grill skewers over very hot charcoal or under a fierce grill, turning after the meat surface has set. Frequent early turning can make soft koobideh fall from the skewer.
  5. Grill tomatoes alongside until blistered and softened. Cook kebabs 6–8 minutes total until browned, juicy and fully cooked in the centre.
  6. Slide meat from skewers over rice, brush with melted butter if desired and dust with sumac. Serve with grilled tomatoes and raw onion.
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Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Chelo Kebab Koobideh, prioritise fresh or properly stored versions of lamb mince, beef mince, onion, fine salt; speciality seasonings should smell vivid rather than stale.

Common mistakes

Wet onion makes the meat fall from skewers, insufficient kneading prevents cohesion and low heat dries meat before browning.

Chef’s tips

Squeeze onion ruthlessly dry and knead until the mince becomes tacky enough to cling to your hand.

How to know it is cooked

Kebabs are browned outside, no longer pink at the centre and remain juicy when cut.

Plating advice

Lay kebabs over rice with saffron grains, grilled tomato and raw onion arranged separately.

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