Kebab & grill
Chelow Kebab Koobideh
چلوکباب کوبیده
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- ground meat 400 g
- onion 200 g
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
Method
Combine the meat or chicken with the listed seasonings and refrigerate for about 1 hour.
Trim and portion the meat, chicken, fish, or other main ingredient for grilling.
Mix with onion and the listed seasonings; knead ground mixtures well or marinate whole pieces.
Thread onto skewers or shape as required.
Grill over hot charcoal or a grill, turning regularly until cooked but still juicy.
Serve with rice or bread, grilled tomato, and traditional accompaniments.
Cook's notes
Squeeze the grated onion very dry and keep the meat mixture cold. Knead thoroughly so it adheres to the skewer, then grill quickly over very high heat.
Background
Chelow Kebab is one of the most recognizable symbols of Iranian urban and restaurant cuisine. Koobideh is central to kebab houses, road trips, gatherings, and shared meals.
Nutrition
| Energy | 340 kcal |
|---|---|
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrate | 5 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0005 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods