Saffron Kabob Koobideh

A simplified, Persian-inspired kabob made with organic grass-fed ground beef, grated onion, and a generous amount of saffron — tender, juicy, and deeply aromatic.

Founder’s Note: Our founder, Nikki Bostwick, doesn’t typically enjoy the taste of meat — but she swears by adding saffron to kabobs. A generous amount of saffron completely transforms the flavor, making it more aromatic, balanced, and truly enjoyable.

Ingredients (Serves 4):

• 4 lbs organic grass-fed ground beef

• 3 large yellow onions, finely grated or puréed

• 4 heavy pinches saffron threads

• 2 tablespoons hot water (to make saffron extract)

• 1 teaspoon sea salt

• 1 teaspoon baking soda (to help the meat stay together)

• ½ teaspoon black pepper

• Optional: wooden or metal skewers for grilling

Instructions:

1. Make the Saffron Extract

Crush 4 heavy pinches of saffron threads using a mortar and pestle or the back of a spoon.

Add 2 tablespoons hot water and let steep for 15–20 minutes until deep golden-orange. This is your saffron extract.

2. Marinate & Mix the Meat

In a large mixing bowl, combine the grated onion, saffron extract, salt, and pepper.

Add the  ground beef and — using clean hands — mix the mixture very thoroughly.

***Be sure to work the meat with your hands for several minutes, until it becomes soft, cohesive, and almost  turns pale in color. This step is crucial — it ensures the onion and saffron are fully absorbed and gives the kabobs a smooth, tender texture that will hold on the skewer.

Cover and refrigerate for at least 2 hours, preferably overnight.

3. Shape & Skewer

With damp hands, shape the marinated ground beef into elongated kabob shapes.

Carefully press onto skewers, or shape into patties or longer pieces if not using skewers.

4. Grill

Preheat grill to medium-high heat.

Grill the kabobs for about 6 minutes per side, or until cooked through with a golden crust. Rotate the skewers consistently while it’s cooking — let a crust form first to help them hold together.

5. Serve

Let rest briefly, then serve warm with  yogurt sauce,  herbed rice, or a  cucumber and tomato salad.