Kabob is an inevitable part of Persian cuisine, and families love it more than any other food. The process of making kabob is even more fun and enjoyable than eating it. Families love the chance of getting out to nature with friends or relatives, have fun, charbroil kabob and enjoy together. 

You can say been Koobideh is the most famous and common type of Persian kabob among families. It’s reasonably priced that almost everyone can afford it. Beef Koobideh is ground beef or lamb mixed with Persian spices such as onion, salt, pepper, turmeric, and saffron. The type and range of spices are different and are up to the taste and region of Persia. Families have their own preferences over the process of making kabob. 

Forming ground beef around the skewer is also an art that Persian men need to do it very well. In fact, the process of marinating beef is with women, and the work of grilling kabob is with the men. 

Beef Koobideh is often served with Persian rice. However, some people have a diet that needs to avoid rice. So serving Bef Koobideh with bread is common among Persians. 

There are different types of bread in Persian. But the one bread that is the constant companion of beef Koobideh is “Sangak” bread. It dates back to the “Safavid dynasty” in Persia, the rival of the Ottoman empire. It’s been said that King Abbas the Great ordered making Sangak bread as it’s as easy to make during military campaigns, and soldiers could do it on their own. It’s has become the most popular bread in Persia since then.