Total Time
Prep 30 mins
Cook 10 mins

This was one of my favorite dishes when we were stationed in Iran. My children still request this often. It's simple & very tasty. Ground lamb is hard to get where I live so I use hamburger.

Ingredients Nutrition


  1. Mix all well.
  2. Shape like very fat hotdogs& place.
  3. in shallow baking pan.
  4. Broil 2 minutes& turn over- broil 2 more minutes.
  5. Serve with cooked rice.
  6. (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).


Most Helpful

Don't forget to pour some mixture of Saffron and sweet butter over the rice and kabob dish - then it will be closer to the original traditional flavour - about half stick of sweet butter with about quarter tea spoon of saffron (best iranian or spanish) - in a small sauce pan heat the sweet butter and add the saffron - very low heat until color anbd flavour are released - pour over rice - since saffron is very precious, you may get every bit still remaining in the sauce pan by adding some cooked rice, stir, then pour back on the dish - traditional iranian rice dishes almost always have this butter/saffron final touch both as decoration and the necessary added flavour/aroma!! Enjoy!!!!

hamberk_original March 03, 2005

Good version of this dish, there are several different ways to prepare. Use Sumac( a powdered berry spice) in the mix and store ready mixture a few hours in fridge. There is a kabob maker stacker for sale available online that helps in preparing the kaboba . You should fix the mixture around flat kabob skewers flat and about 1/2 inch wide long metal skewers, that way the heat will be evenly conducted to the center of the kabob and you can easily turn them on the grill or under the broiler. This web site sells the kabob mold/ stacker The following web site also sells the skewers, you are looking for koubideh skewers ( they are the right size) Good luck and good eats.

texasgal #3 July 23, 2009

These were alright to good but I feel they could have been better. I used extra learn ground beef though so maybe more fat would have made them more tasty. I added some canola oil upon mixing the ingredients which I let sit in the refrigerator over night. I added a bit of sumac to the meat as well. After cooked I shook on more sumac (love it) and drizzled with melted butter. Served with Saffron rice a fresh salad and a yogurt dish to scoop on top like sauce.

UmmBinat August 15, 2010

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