Sheet-Pan Baked Koobideh Kabob
This Sheet-Pan Baked Koobideh Kabob is the easiest way to make juicy, flavorful Persian koobideh at home; no grill or skewers required. Made with ground beef, grated onion, fresh herbs, and a bold kabob spice blend, this oven-baked version delivers the same tender texture and caramelized edges as traditional koobideh in a fraction of the time.
I grew up eating Persian beef koobideh kabobs. Juicy, deeply seasoned kabobs cooked over an open flame and served with rice, flatbread, and fresh herbs. It’s one of those nostalgic meals that instantly feels like home, but recreating it as an adult can feel surprisingly intimidating.
That’s why I developed this oven-baked version: all the same rich, savory flavors and tender texture, but made entirely on a sheet pan. It captures everything I love about classic koobideh kabobs in a simpler, more approachable way. No grill required, just comforting, nostalgic flavor straight from the oven.
I also have a version of the Viral Baked Doner Kebab recipe! Its similar but different and both are delicious.
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Why you need to Make this recipe
- No grill or skewers required; completely oven-based
- Packed with authentic Persian-inspired flavor
- Ready in under 20 minutes of cook time
- High-protein, herb-forward, and naturally gluten-free
- Perfect for meal prep, entertaining, or weeknight dinners
Ingredients
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- Ground beef – The base of the kabob; use 80/20 for the best balance of flavor and juiciness. If leaner, consider adding a splash of olive oil to the mixture.
- Yellow onion (grated) – Adds moisture and subtle sweetness; grating ensures it melts seamlessly into the meat.
- Kabob spices – I buy the Sadaf Ground Beef Kabob Seasoning blend, and recommend you do the same!
- Garlic – Adds depth and savory intensity; optional
- Parsley and mint – Fresh herbs that brighten the richness of the beef and give the kabob its signature freshness.
See recipe card for quantities.
How to make Sheet-Pan Baked Koobideh Kabob
- Preheat the oven Set your oven to 450°F. Prepare a large baking sheet.
- Mix the beef kabob koobideh mixture In a large bowl, combine the ground beef, grated onion, kabob seasoning, garlic (if using), and chopped herbs. Use your hands to gently mix until just combined (avoid overmixing, which can make the kabob dense and tough).
- Shape onto a sheet pan Transfer the mixture to a parchment-lined sheet pan and press it into an even rectangle, about ½ to ¾ inch thick.
- Score into portions Using a knife or bench scraper, lightly score the meat into long strips, about 2 inches wide—this mimics traditional kabob shaping and makes serving easier.
- Create signature indentations Use your fingers to press small indentations along each strip. This classic koobideh technique helps the meat cook evenly and creates texture.
- Roast and broil Place the sheet pan in the oven and roast for 5 minutes. Then switch to broil and cook for an additional 3–5 minutes, until lightly charred and cooked through. Let rest briefly, then slice along the scored lines and serve warm.
How to Serve Sheet-Pan Baked Koobideh Kabob
This Sheet Pan Baked Koobideh Kabob is incredibly versatile and can be served in a few classic, satisfying ways:
- Wrapped in flatbread – Serve the kabob tucked into warm sangak or lavash with fresh herbs, sliced onion, and a spoonful of yogurt or sauce. This is the most traditional, street-style way to enjoy koobideh: simple, handheld, and full of flavor.
- Plated with rice and salad – For a more complete meal, serve the kabob alongside fluffy basmati rice and a fresh Shirazi salad (a mix of chopped cucumber, tomato, and herbs dressed with lemon). The combination is bright, balanced, and deeply satisfying.
You can also add extras like grilled vegetables, sumac, or a squeeze of lemon for even more flavor.
Substitutions and Variations
- Swap ground beef for ground lamb or a beef-lamb blend
- Add finely grated zucchini (squeezed dry) for extra moisture and a veggie boost
- Finish with a squeeze of lemon juice or a sprinkle of sumac for brightness
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To make ahead, prepare and shape the koobideh mixture on the sheet pan, cover, and refrigerate for up to 24 hours before baking.
You can also freeze the uncooked mixture (flattened or portioned) for up to 2 months. Thaw overnight in the fridge before cooking.
Rate This Recipe
If you make this Sheet Pan Baked Koobideh Kabob, I’d love to hear how it turned out. Leave a rating and a review below—your feedback helps others find this recipe and helps me continue creating recipes you’ll love.
Sheet Pan Baked Koobideh Kabob
Ingredients
- 1 lb ground beef
- ½ yellow onion grated
- 1.5 tablespoons Sadaf Ground Kabob Seasoning
- 3 cloves garlic minced (optional)
- â…” cup parsley and mint finely chopped
Instructions
- Preheat the oven Set your oven to 450°F. Prepare a large baking sheet.
- Mix the beef kabob koobideh mixture In a large bowl, combine the ground beef, grated onion, kabob seasoning, garlic (if using), and chopped herbs. Use your hands to gently mix until just combined (avoid overmixing, which can make the kabob dense and tough).
- Shape onto a sheet pan Transfer the mixture to a parchment-lined sheet pan and press it into an even rectangle, about ½ to ¾ inch thick.
- Score into portions Using a knife or bench scraper, lightly score the meat into long strips, about 2 inches wide—this mimics traditional kabob shaping and makes serving easier.
- Create signature indentations Use your fingers to press small indentations along each strip. This classic koobideh technique helps the meat cook evenly and creates texture.
- Roast and broil Place the sheet pan in the oven and roast for 5 minutes. Then switch to broil and cook for an additional 3–5 minutes, until lightly charred and cooked through. Let rest briefly, then slice along the scored lines and serve warm.
