Ground Lamb Kabab

Kabab-e Kubideh-ye Gusfand-e Tabrizi

Preparation info

  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I prefer to use lamb for this kabab, but you can also use just beef, or half lamb and half beef. I suggest you try just lamb, you might love it.


Lamb Paste

  • 2 lb/900 g twice-ground boneless lamb shoulder, or beef (85% lean)
  • 2


  1. For the lamb paste: In a warmed (helps in binding the meat), wide skillet, combine all the lamb paste ingredients. Knead with your hands for a few minutes. Cover the paste and let stand for at least 30 minutes and up to 24 hours in the refrigerator.
  2. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals are gl