Persian Lamb Kabob
Persian Lamb Kabob, often called Kabob Koobideh, is a beloved Iranian dish featuring seasoned ground lamb (or sometimes beef) molded onto wide skewers and grilled over charcoal. The meat is typically mixed with grated onions and a blend of warm spices like turmeric, then served alongside fluffy saffron rice, grilled tomatoes, and fresh herbs.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the lamb, while being relatively low in carbohydrates unless served with a large portion of rice. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 400-600 depending on portion size and accompaniments.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 10 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Potassium | 420 mg |
| Iron | 2.5 mg |
| Zinc | 5 mg |
| Vitamin B12 | 2.2 mcg |
| Niacin (B3) | 6 mg |
| Phosphorus | 220 mg |
| Selenium | 25 mcg |
| Vitamin C | 8 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the technique of grilling meat on skewers over open flames is a cornerstone of Persian cuisine, with the specific method of preparing Koobideh often passed down through generations. Nutritionally, the use of turmeric and fresh herbs not only adds flavor but also contributes anti-inflammatory and antioxidant properties.
