Kabob Kardan Goosht Dar Far (کباب کردن گوشت در فر) — Persian Oven-Roasted Minced Meat Kebabs
Juicy Persian-style minced meat kebabs baked in the oven with onion, turmeric, black pepper, and tangy sumac. A home-friendly method that mimics grill flavor using high heat and a quick broil finish.
Printable Recipe Card
Servings: 4 · Total: 93 min · Difficulty: medium
Ingredients (quick list)
- 250 g Yellow onion (1 large; finely grated on a box grater)
- 400 g Ground lamb (20% fat preferred for juiciness)
- 200 g Ground beef (15–20% fat preferred)
- 10 g Fine sea salt (about 1 3/4 tsp)
- 2 g Black pepper (about 1 tsp, freshly ground)
- 2 g Ground turmeric (about 1 tsp)
- 6 g Sumac (about 2 tsp, plus extra for serving if desired)
- 15 ml Olive oil (1 tbsp, for greasing and brushing)
Steps (summary)
- Grate the onion finely, then squeeze it firmly in a clean kitchen towel or several layers of paper towel until you have about 6…
- In a large bowl, combine drained onion pulp, ground lamb, ground beef, salt, black pepper, turmeric, and sumac. Knead vigorousl…
- Heat the oven to 240°C / 465°F with a rack in the upper third. Line a rimmed baking sheet with foil for easy cleanup, then set…
- Divide the chilled mixture into 8 equal portions (about 85 g each). With wet hands, shape each into a long kebab about 12–14 cm…
- Arrange kebabs on the oiled rack with at least 2 cm space between them. Brush the tops lightly with the remaining olive oil. Ba…
- For a grill-like finish, switch to broil/grill on high and broil 1–2 minutes, watching closely to avoid burning. Rest the kebab…
Cultural Background
Minced-meat kebabs are a familiar part of Persian home cooking and restaurant menus, traditionally cooked over charcoal for a smoky crust. Oven-roasting is a common household adaptation that offers similar seasoning and texture with more predictable results in everyday kitchens.
Equipment
💡 Tips
- Draining the grated onion thoroughly is the main secret for kebabs that hold together in the oven.
- Using a higher-fat grind (15–20%) keeps the kebabs juicy; very lean meat can turn dry and crumbly.
- Chilling after kneading helps the mixture firm up, making shaping easier and reducing cracking.
- A wire rack over a sheet pan lets hot air circulate and prevents the kebabs from stewing in their juices.
- If you do not have a thermometer, cook until the juices run clear and the kebabs feel springy, not mushy, when pressed.
⚠️ Common Mistakes
❌ Not draining the grated onion
💡 Why: Excess onion juice loosens the mixture, causing kebabs to crack, shrink, or fall apart as fat renders.
✅ Fix: Squeeze grated onion until mostly dry and measure the drained pulp; knead until tacky before chilling.
❌ Using very lean ground meat
💡 Why: Low fat reduces binding and moisture, leading to dry, crumbly kebabs.
✅ Fix: Choose 15–20% fat meat or blend lamb and beef; avoid overcooking and rest 5 minutes before serving.
❌ Baking on a flat pan without airflow
💡 Why: The kebabs sit in rendered juices and steam, preventing browning and creating a softer texture.
✅ Fix: Use a wire rack over a rimmed sheet; if unavailable, flip carefully halfway and drain excess fat.
❌ Skipping the chill time
💡 Why: Warm mixture is harder to shape and can slump, leading to uneven cooking.
✅ Fix: Refrigerate at least 45 minutes after kneading; shape with wet hands and keep portions uniform.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a rack in a 200°C / 390°F oven for 6–8 minutes or until hot throughout. Freeze cooked kebabs (well wrapped) up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Mix and knead the meat mixture up to 24 hours ahead and keep covered in the refrigerator. Shape the kebabs up to 2 hours ahead and refrigerate on a parchment-lined tray; bake directly from cold, adding 1–2 minutes if needed for doneness.
🍽️ Pairs Well With
- Steamed basmati rice
- Grilled tomatoes and onions
- Fresh herbs platter (mint
- basil
- scallions
- radishes)
- Plain yogurt or yogurt-cucumber salad
- Flatbread and a simple salad
Regional Variations
- Tehran-style home kitchensOften seasoned simply with onion, salt, pepper, and turmeric, then finished with a generous sprinkle of sumac at the table rather than mixed heavily into the meat.
- Azerbaijan and northwest IranSometimes shaped slightly thicker and served with more tart accents (extra sumac or a squeeze of lemon), alongside herbs and bread for a more picnic-style meal.
Ingredients
- 250 gYellow onion (1 large; finely grated on a box grater)
- 400 gGround lamb (20% fat preferred for juiciness)
- 200 gGround beef (15–20% fat preferred)
- 10 gFine sea salt (about 1 3/4 tsp)
- 2 gBlack pepper (about 1 tsp, freshly ground)
- 2 gGround turmeric (about 1 tsp)
- 6 gSumac (about 2 tsp, plus extra for serving if desired)
- 15 mlOlive oil (1 tbsp, for greasing and brushing)
🔄 Substitutions
- Ground lamb + ground beef→ All ground beef (600 g) with 15–20% fat
- Olive oil→ Neutral oil (such as grapeseed or sunflower) in the same amount
- Sumac→ Fresh lemon zest (1 tsp) plus lemon juice (2 tsp) mixed into the meat
Instructions
- 1
Grate the onion finely, then squeeze it firmly in a clean kitchen towel or several layers of paper towel until you have about 60–80 g drained onion pulp (discard or save the juice for soup). This step takes 5–7 minutes and is essential to prevent the kebabs from cracking and shrinking.
- 2
In a large bowl, combine drained onion pulp, ground lamb, ground beef, salt, black pepper, turmeric, and sumac. Knead vigorously by hand for 4–5 minutes until the mixture becomes tacky and cohesive and starts to cling to the bowl. Cover and refrigerate for 45 minutes to firm up.
- 3
Heat the oven to 240°C / 465°F with a rack in the upper third. Line a rimmed baking sheet with foil for easy cleanup, then set a wire rack on top. Brush the rack lightly with about half the olive oil to reduce sticking and encourage browning.
- 4
Divide the chilled mixture into 8 equal portions (about 85 g each). With wet hands, shape each into a long kebab about 12–14 cm long and 2.5–3 cm thick. Press shallow ridges along the length with your fingers to mimic skewer marks and help even cooking.
- 5
Arrange kebabs on the oiled rack with at least 2 cm space between them. Brush the tops lightly with the remaining olive oil. Bake for 10 minutes at 240°C / 465°F, then rotate the tray and bake 5–6 minutes more, until browned and the center reaches 71°C / 160°F.
- 6
For a grill-like finish, switch to broil/grill on high and broil 1–2 minutes, watching closely to avoid burning. Rest the kebabs on the rack for 5 minutes so juices redistribute. Sprinkle with a little extra sumac if desired and serve hot.
🪪 Recipe Passport
Cultural Background
Minced-meat kebabs are a familiar part of Persian home cooking and restaurant menus, traditionally cooked over charcoal for a smoky crust. Oven-roasting is a common household adaptation that offers similar seasoning and texture with more predictable results in everyday kitchens.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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