Kabāb Kubideh

Name: Kabāb Kubideh (Grilled Lamb Kababs)
Cuisine: American
Ingredients: 1 onion, grated, with the juice squeezed out and reserved; 1 lb (450 g) ground lamb; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon onion juice, from above; 1 tablespoon fresh lemon juice

Grilled Lamb Kababs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Mention kabab to an Iranian, and you inevitably evoke deep and sentimental memories. Kabāb kubideh, in particular, is highly regarded for its distinctive texture and flavor profile, making it one of the most popular kabab options.

Ingredients

1 onion, grated, with the juice squeezed out and reserved
1 lb (450 g) ground lamb

Asia
Americas
Iran
United States
Main course
Gluten-free

Method

In a mixing bowl, combine the onion with the lamb, salt, and pepper. Thoroughly knead the mixture for about 5 minutes until you get a smooth paste. This crucial step binds the meat proteins and fat and ensures the meat sticks to the skewers.

Once the mixture is ready, place it in the fridge for 30 minutes to allow it to marinate and rest.

If you’re using a charcoal grill, start