Ground Lamb Kabob Koobideh

So many of the kabob recipes I have used are filled with spices, but this one is so simple the taste of lamb and onions shines through. This is a wonderful recipe to add to the feast of skewers that I posted a couple of years ago. The meat is incredibly tender and fragrant. We have been making it once a week since grilling has begun. We make enough to have leftovers for lunch the next day and are always happy at lunch time.


  • 2 lbs ground lamb
  • 1/4 lb of lamb or beef liver ground in a food processor
  • 1 large onion grated and squeezed
  • 2 large egg yolk beaten
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon saffron water (optional)
  • 1/2 teaspoon black pepper
  • 1 tablespoon sumac (optional)


1- Soak a pinch saffron in a tablespoon of hot water and allow it to steep like tea.

2- Grate the onions and drain the excessive juice to keep the meat from become overly wet and sticky.

3-Mix meat, liver, onion, eggs, baking soda, the boiled saffron, salt and paper well with your hands in a large bowl until the mixture becomes well blended. The result should be sticky like dough. Refrigerate for at least two hours or overnight.

4- Use handful of meat and shape it along the metals skewers in long flat lengths. Have a bowl of water near by to rinse your hands as you do this as the meat can become very sticky.

5- Barbeque each side for about five minutes. The meat cooks quickly so make sure to watch it. You only need to turn it once. Plate on skewers or if its easy, slide the meat off the skewers. Sprinkle with sumac if you desire. Serve with cucumber yoghurt, fava bean ful and cauliflower rice with butter. Delicious!