Struggling with koobideh falling apart on the grill? Yousef shares simple, game-changing tips to keep your kabob firm and ...

Kebab might be popular around the world in the form of doner and shish kebab, but Persian koobideh (ground meat kebabs) and barg (whole flat-cut kebabs) are the most common varieties you’ll find ...

For Persians, this dish is an institution. The word ‘kebab’ (or kabab, as Persians call it) means ‘to grill’, usually over fire. The first kebabs were made by Persian soldiers who would ...

1.You will need ten 1-inch metal skewers. 2.In a food processor, finely chop the onion pieces. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula ...

And all of that beef is used for Bakijanian’s signature dish, a ground beef kebab known as koobideh or luleh kebab. “I remember when we first came to this country, and my dad was doing ...

After consulting with the waitress, I decided to order the $8.95 koobideh kabob plate, which consisted of a strip of succulent ground boneless chicken and another strip of charbroiled, seasoned ...

Zaynab Issa’s quick skillet dinner combines two Persian classics: kebab koobideh (grilled kebabs) and mast-o khiar (cucumber yogurt). By Sam Sifton Zaynab Issa’s smashed beef kebab with ...

Say hello to koobideh and chelo. Photo by Edwin Goei If you’ve ever eaten kebab or koobideh at a Persian restaurant, you’ve had chelo. That’s the proper name for the steamed basmati rice on ...