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Inspired by Persian kabob koobideh, these healthy and flavorful oven-broiled lean beef “kabobs” are a simpler-to-make version. Pair with roasted pepper, tomato, basmati rice, and tzatziki garlic cucumber dip.
Preparation of authentic Persian kabobs at home requires substantial effort – it takes time and skill to press the meat onto required large flat metal skewers and they must be cooked on a very hot gas grill or over coals. This recipe captures the flavor of kabobs with less effort.
As an alternative to grilling, these “kabobs” are formed as patties and broiled in the oven. Further, this version substitutes full fat beef and lamb for lean ground beef.
Kabob Spices
It’s important to use all the spices. If you don’t have a local Persian grocery store, Amazon has it all. One seasoning you may not be a as familiar with is savory and tangy za’atar spice blend which usually contains thyme, sesame and sumac. It’s great to incorporate as meat seasoning, sprinkle on salad, or spread and baked on flatbreads.
Kabob Broiling Setup
Critical to the setup is an elevated rack. To elevate the baking rack, place a cooling rack on a baking sheet lined with foil. Under each corner of the cooling rack, place small wads of foil to create space. Spray the rack with cooking spray. This ensures the meat will not stick, get soggy, and fall apart as the juices render. Should you decide to broil some roma tomatoes and green peppers as a side, cook those first.
Baking Sheet Setup 
Kabob patties before broiling
Persian Beef Kabobs
Ingredients
Instructions
- Line a baking sheet with aluminum foil and place a cooling rack on top, ensuring good clearance between the rack and the bottom of the pan. Make little balls of Al foil and place them in the corners to elevate the rack higher (see picture). Coat the rack with olive oil spray.
- In a food processor, very finely chop the onions, almost to a puree. Once chopped, place the onion in a fine mesh strainer or in a tea towel and eliminate the juices.
- Place the onion pulp mixture in a bowl and add beef, minced garlic, salt, spices, and egg. Mix with your hands for several minutes until thoroughly combined into a paste.
- Set oven to high broil. If you are also roasting tomato and peppers, cook these first (see notes section)
- Divide the meat mixture into 18 balls and form each one into a kabob shape. Carefully place each kabob on the rack, ensuring they don’t touch. Cook in 2 batches if necessary.
- Broil on high for 5 minutes, flip, then cook for an additional 5-6 minutes. If you prefer to char the surface, leave under the broiler for about an additional 2 minutes.
- Remove baking sheet from oven and cover with aluminum foil, rest kabobs rest 5 minutes before serving.
Notes
- If you’re broiling roma tomatoes and green bell peppers: slice the green pepper into thirds and slice the tomatoes in half. Spray baking sheet rack with cooking oil. Even space vegetable pieces on the rack, broil on high until softened and lightly charred, 20-25 minutes. Set the veggies aside in a dish for later. Be sure to re-spray the rack with oil before cooking your kabobs.
- Pair with this simple tzatziki garlic cucumber dip.
- Nutrition for the entire batch of kabobs 1655 Calories, 197 g protein, 33 g carbs, 69 g fat
- Nutrition per serving (12 servings): 184 Calories, 22g protein, 4 g carbs, 8 g fat
- Optional za’atar seasoning (1 tbsp.): 106 Cal, 4 g protein, 3 g carbs, 6 g fat
This recipe was inspired by my client, Elysia! Contact me to discuss a customized nutrition plan and coaching to meet your physique and performance goals.
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