Kebab Koobideh is one of the highly renowned and traditional Iranian dishes recognised as a festive meal. It holds a special place in the hearts of Iranians with roots tracing back to the historical Qajar era. Given that, It is almost impossible for an Iranian family to go a month without craving Kebab Koobideh and preparing it for cooking.

Not only is Kebab Koobideh a popular dish in Iran, but also it comes in a variety of options. The key factor that contributes to this variety is the type of meat used. The most delicious type of this kebab is made with lamb meat which has a rich flavour. However, some may use veal or chicken in preparing this dish. In a word, It is almost impossible to go to Iran and not see Kebab Koobideh in a restaurant.

Traditional way of preparing Kebab Koobideh

In the traditional recipe of preparing Kebab Koobideh, the lamb leg meat, sometimes a bit of ground veal, and lamb tail fat are combined in a meat grinder with a thorough blend. The ground meat is then placed in a spacious bowl. Next, a combination of onion, salt, black pepper, and 2 tablespoons of saffron-infused water are added to it. The ingredients are kneaded until the meat becomes cohesive and sticky. The kebab mixture is then covered and refrigerated for 2 hours. Subsequently, kebab skewers are moistened with onion, and an appropriate portion of meat is moulded onto each skewer. Finally, the kebabs are grilled on prepared charcoal until uniformly cooked. Once cooked, a mixture of melted butter and saffron is applied to enhance flavour and presentation.

Kebab Koobideh at Rumi Palace

At Rumi Palace in Australia, we have added Kebab Koobideh to our menu to also bring the rich tradition of Iranian cuisine. In Afghanistan, there is a similar kebab called Shami Kebab, and Pakistan also has a version of it. In Arab countries and Turkey, it is known as Shish Kebab. The main and common ingredient in all these kebabs is ground meat.

What sets Kebab Koobideh apart at Rumi Palace is the minimal use of spices. The primary spices used are a little salt and black pepper with nothing else. A small amount of red pepper is added just to give it a hint of spice without making the dish overly hot. The goal is that the customer can taste the meat but not plenty of spices.

In contrast, Shami Kebab, which is cooked in Afghanistan and Pakistan, depends on the preferences of the people. They may use some vegetables along with ground meat and make it spicy by adding fresh pepper. However, Kebab Koobideh is not spicy. Customers mostly feel the craving and the taste of the meat. At Rumi Palace, we use a softer and relatively fattier meat, specifically the rib trim of lamb. For this kebab, onions, salt, and the necessary spices are thoroughly mixed with the ground meat. Once prepared, it is threaded onto skewers for being cooked and then served.

Let’s cover a few key points about Kebab Koobideh at Rumi Palace:

1) The size of Iranian Kebab Koobideh differs from Shish Kebabs served in other restaurants. The Iranian Kebab Koobideh is large, and each skewer usually contains between 140 to 150 grams of meat. Given that, our Kebab Koobideh is usually served with two skewers along with rice and some vegetables on the side. As the skewers are large, this is sufficiently satisfying even for those with a hearty appetite.

2) As mentioned earlier, we use minimal spices in Kebab Koobideh that allows the excellent taste of the meat to be felt.

In summary, Kebab Koobideh holds immense popularity among Iranians and is commonly used for hospitality at many different occasions. At Rumi Palace, we offer Kebab Koobideh in a size with 140 to 150 grams of meat per skewer served with rice and some vegetables on the side. We invite you to try this delicious meal at our restaurant and join our customers who regularly order this meal and enjoy its flavourful taste.