Kabob Koobideh Recipe with Beyond Meat

Persian Basket Market - Kitchen & Bar

Kabob Koobideh Recipe

Looking for a flavorful middle eastern cuisine that you can throw on the grill? Check out this Kabob Koobideh recipe!


  • 1 ½ pound Beyond Meat
  • 1 medium yellow onions
  • 1 garlic cloves, peeled and minced
  • 1 tsp sumac (sold at the Middle Eastern markets)
  • Ground black pepper, salt, turmeric, powdered saffron
  • Olive oil to brush the kabob before grilling – optional 


  1. For best results, your Beyond Meat should be room temperature.
  2. Finely chop the onion pieces in a food processor until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice.
  3. Add the remaining onion pulp to a medium bowl.
  4. Add Beyond Meat, minced garlic, salt, Turmeric & a small dash of Saffron to the bowl. Knead until mixture is paste-like.
  5. Divide the paste into two equal balls.
  6. Get one of the balls of paste in the palm of your hand, place the skewer on top of it and squeeze the paste around the skewer. Once you make sure that paste is not going to fall off, start squeezing it from top to bottom and cover the middle section of the skewer. Leave the top and bottom of the skewer clear. Wet your fingers with the tap water and keep squeezing and spreading the paste evenly around the skewer. The paste should be about ½ inch thick all around the skewer.
  7. Set the skewer gently on a shallow baking sheet with sides, so the paste does not touch the bottom. 

To grill the Koobideh use two square metal pipes to form a rack for skewers. Turn skewers often and be careful not to overcook or touch grate. Serve on a piece of flatbread. Slide kebab off the skewer onto the serving platter. The flavorful kabob juices make the bread delicious. Serve with Persian Rice or grilled vegetables  and a sprinkle of sumac

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