Counter 10 · Wok, Skewer & Bowl
Koobideh and Joojeh Kebab Plate
A Persian mixed grill of juicy onion-scented ground beef and lamb koobideh beside saffron-yogurt chicken joojeh kebabs, served with buttery saffron rice and grilled tomatoes.
- Prep
- 50 min
- Cook
- 25 min
- Serves
- 6
- Level
- Medium
The classic order at an Iranian kebab house is one of each: koobideh made from ground meat and grated onion, and joojeh, chicken bright with saffron and lemon. Koobideh is the trickier one because it has to cling to wide flat skewers. The fix is squeezing all liquid from the onion and kneading the meat until it turns tacky. Use flat metal skewers at least 3/4 inch wide, and make sure your grill grates are removed or the kebabs are suspended so they never touch metal.
Method
Members counter
This one is behind the counter.
The full method for Koobideh and Joojeh Kebab Plate is part of membership. Join for $14.99 a month or $114.99 a year and every recipe on the board opens up, including this one.
Already a member? Sign in. Or browse free recipes.
10 Hanging next to it
All Wok, Skewer & Bowl →
Members only
No. 10 · Wok, Skewer & Bowl
Japanese Chicken Katsu Curry
4.7 (738)
Free
No. 10 · Wok, Skewer & Bowl
Thai Chicken Satay with Peanut Sauce
4.7 (866)
Free
No. 10 · Wok, Skewer & Bowl
Pho Bo Vien with Beef Meatballs
4.4 (347)
Free
No. 10 · Wok, Skewer & Bowl
Yakitori Negima and Bacon-Wrapped Skewers
4.8 (147)
