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
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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