Kabab Koobideh
Minced beef/lamb with grated onion, saffron, and simple seasoning.
Koobideh, Joojeh, and Chenjeh are staples at home, but our signature is Kabab Torsh — marinated with pomegranate, walnuts, and herbs.
Joojeh Kabab
Saffron‑yoghurt chicken — tender and smoky.
Chenjeh Kabab
Marinated lamb sirloin cubes, grilled hot and fast.
Kabab Torsh (Gilan)
Beef/lamb in a tangy walnut–pomegranate–herb marinade.
BBQ Tips I Actually Use
- Saffron: bloom in hot water (not boiling) with a pinch of sugar; add late to keep aroma.
- Koobideh binding: squeeze grated onion very dry; rest mix 1–2 hours; wide, flat skewers help.
- Joojeh texture: yoghurt + a little oil + lemon; avoid long acid marinades for breast meat.
- Torsh balance: adjust tartness with pomegranate molasses vs. ground walnuts; add fresh herbs right before grilling.
- Charcoal: two‑zone fire; sear then finish indirect; rest 3–5 minutes before serving.
Prep ideas
Koobideh technique and skewering.
Variations
Spice profiles & regional twists.
Step‑by‑step
Clear walkthrough for beginners.
Reference
Ingredient ratios & tips.