Kebab Koobideh

DSC02096-001We are just at the beginning of barbecue season, and in fact had out first Cook Out Sunday night. Only burgers, but man it was awesome to be out there without having to wear fifty layers of clothes. I don’t even care that my hair smells of smoke. Nope, don’t care a lick. With the rising cost of groceries- what’s with that?!, and me now trying my best to get as much organic foods into my family as I can afford, I turn often to ground beef as a reliable and affordable protein.  It can be seasoned with anything, molded to any shape and size,  grilled, roasted, sautéed, stuffed, or seared.  I like the grass-fed beef I get at my local market and do my best to make it go far. Not like a javelin far. More like enough in everyone’s belly far.  The other night we enjoyed some Kebab Koobideh which was a huge hit with Team BRK.  Very flavorful and much like we get at the Persian Kiosks here in the DC area.  I served the kebabs with organic basmati rice, and a simple green salad. I made a basic vinaigrette dressing and stirred some fresh yogurt into it to make it tangy and creamy.  Great over the entire meal.   If you are strict paleo, this meal is great with my cilantro-lime cauliflower rice.

Kebab Koobideh
Recipe type: Dinner, Appetizer
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Deliciously seasoned kebabs. Perfect for grilling.
  • 1 pound ground beef, 85% lean grass-fed beef
  • 1 egg
  • 1 tsp. garlic salt
  • ¼ tsp black pepper or more if you like
  • ½ tablespoon turmeric
  • ⅓ cup finely minced red onion
  1. Mix all ingredients very well, I used my stand mixer to really get it mixed.
  2. Divide into 4 equal pieces and roll out into about 7 inches in length. You want the roll to be about 1 inch thick.
  3. Either grill outside until done or grill on a cooktop grill, griddle, or skillet turning often until done. It will no longer feel squishy, but be slightly firm.
  4. Remove from heat and serve. Just before serving I did slide long skewers through the meat to make it look more authentic. I am a cheater.
For the Sauce: I made a simple vinaigrette of... About ⅓ cup olive oil whisked with 3 tablespoons vinegar, a teaspoon of Dijon mustard, a pinch of salt and pepper. Then I added a heaping tablespoon of organic Greek yogurt to make it creamy, add more if you like. Sprinkle the entire dish with chili powder. * my measurements are a suggestion, make it the way you like. Sometimes I like a touch of garlic too.

With the rising costs of groceries, what are some healthy ways your are stretching your menus and budget?  Please share…


  1. Posted April 9, 2013 at 3:56 PM | Permalink

    I am with you on the cost of groceries – I am still spending on average $85 a week on groceries – for two people! When I make tacos now I use half cooked rice and half beef to make it go farther.

    That looks delicious! I will have to try the cauliflower cilantro lime rice! 😀

  2. Posted August 3, 2013 at 4:23 AM | Permalink

    Hey! Would you mind if I share your blog with my facebook group?
    There’s a lot of folks that I think would really enjoy your content. Please let me know. Thank you

    • Robin Sue
      Posted August 5, 2013 at 5:10 PM | Permalink

      Yes you can share links to my blog but not my recipes reprinted onto your FB page.

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