This oven-baked ground beef koobideh gives you juicy, tender Persian kabob without firing up the grill. Made on a sheet pan, it’s an easy weeknight dinner that’s packed with the classic flavors of koobideh.
For my family, comfort food means Persian food. And one meal we can all aagree on is koobideh kebab, ground meat kabob. Traditional kabob koobideh is pressed onto skewers and cooked over fire.
To make it go faster, I have made air fryer kebab koobideh. I also make Persian kabab burgers and ground beef jerky that tastes just like koobideh.
I recently shared my oven-baked chicken koobideh recipe and my family went nuts over it. Today I am adapting the recipe to make juicy ground beef koobideh in the oven.
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Laura says :
Why this recipe works
- Easy: Enjoy juicy, flavorful koobideh kabob without firing up the grill. This oven-baked version comes together fast and is perfect for easy weeknights.
- Perfect Texture: These ground beef kabobs stay tender and moist, with a touch of broiler-kissed char that mimics traditional grilling.
- Big Flavor: Don’t let the simple ingredients fool you. Each bite gives you authentic koobideh flavor, and no skewers or special equipment required.
- Meal-Prep Friendly: The mixture can be shaped ahead of time and baked when you’re ready, making it great for weekly meal prep or quick dinners.
Ingredients needed
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- Onions: You will use regular brown onions. One medium onion for every pound of meat.
- Ground beef: If I was grilling, I would use 85% lean ground beef. But because I am baking it, I prefer to use 90% lean ground beef. You can also use ground lamb or a combination of beef and lamb.
- Salt: Traditionally, Persian koobideh is only seasoned with salt. For additional flavor, you can black pepper, garlic powder and parsley.
- Extra virgin olive oil: You will brush the baking sheet and the meat mixture with olive oil. You can also use avocado or any vegetable oil.
- Sumac: You won’t need this make the koobideh, but when you eat it. Kebab can be served over basmati rice or in a sandwich using lavash bread. We season it with the tangy and delicious spice, ground sumac.
Step by step directions
- Grate the onion. Either by hand or with a food processor, grate the onions and squeeze out the excess water.
- Mix the ingredients. Mix together the ground beef, grated onions and salt until fully incorporated.
- Form the kabob. Spread and flatten the meat mixture onto a greased baking sheet until it is a rectangle of about ½-inch thick. Cut the mixture lengthwise into four long and even strips, then score horizontal indents about every inch along each strip.
- Bake. Brush the top with olive oil and bake. Place the baking sheet on the lower part of the oven and bake for 10 minutes. Discard the excess water then place under the broiler on high until the edges have a touch of crisp.
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Expert tips and recipe FAQs
Traditionally kebab koobideh is served with grilled tomatoes and sumac over a big bed of Persian rice. You can broil tomatoes in the oven, if you like. You can also wrap strips of kabob in lavash or pita bread to make sandwiches.
We like to enjoy our kabob with Shirazi salad, mast o khiar (Persian yogurt with cucumbers), and a plate of fresh herbs, onions and radishes (sabzi khordan). Many people love kabob with homemade torshi (pickled vegetables).
Storing/Freezing Instructions
TO STORE: Store any leftover kabob in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Absolutely! This recipe is designed specifically for the oven. Baking keeps the kabobs juicy, and a quick broil at the end adds that classic charred, grilled flavor.
Sheet Pan Beef Koobideh Kabob
Ingredients
- 2 lbs 90% lean ground beef
- 1 medium onion
- 2 teaspoon salt
- 3 teaspoon extra virgin olive oil divided
Instructions
- Preheat oven to 425ºF.
- Grate the onion, discarding any big chunks and squeeze out the water. This is very important. Place the squeezed out onions into a mixing bowl.
- Add the ground beef and salt with the onions. Use your hands and mix everything together until fully incorporated.
- Brush 2 teaspoon of olive oil all over a half sheet baking pan then place the ground beef mixture onto it.
- Spread and flatten the mixture until it is a rectangle of about ½-inch thick. Using a butter knife, cut the mixture lengthwise into four long and even strips. Using the blunt end of the knife, score horizontal indents about every inch along each strip.
- Brush the top of the meat mixture with the remaining 1 teaspoon of olive oil.
- Place the baking sheet on the lower part of the oven and bake for 10 minutes.
- Remove from the oven and discard any excess juices. Place the baking sheet onto the top rack in your oven and broil on high for another 10-12 minutes, or until edges have a touch of crisp.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura BasharÂ
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Absolutely delicious! I saved the onion juice/water to make jujeh kabob tonight.
Yes! The onion juice makes a great marinade. Glad you liked the koobideh recipe.
Laura