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.
Ingredients
- 1 lb ground beef
- ½ yellow onion grated
- 1.5 tablespoons Sadaf Ground Kabob Seasoning
- 3 cloves garlic minced (optional)
- ⅔ 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.
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