Kabab Loghmeh

Cut and grind the meat

For Loghmeh Kebab, we use a combination of two types of meat: veal topside (for tenderness) and lamb breast (for fat and binding). Cut both into coarse pieces and grind them three times, keeping the meat as cold as possible throughout the process.

Important: The meat should be well chilled during grinding to preserve its texture.

Finely grate and drain the onions

Peel the onions and grate them using a fine grater. Place the grated onion in a cheesecloth or clean kitchen towel and squeeze out the liquid thoroughly. This step prevents the kebab from falling off the skewer during grilling.

Tip: The drained onion mass should equal about 30% of the meat weight (e.g., 300 g onion for 1 kg of meat).

Season and knead the mixture

Combine the ground meat with the drained onion, salt, and pepper in a large bowl. Knead vigorously by hand—ideally using the palm rather than fingertips—to keep the mixture cool and evenly combined.

Grind again and chill

For an especially fine and stable consistency, run the mixture through the grinder a second time and knead it again. Then cover with plastic wrap and refrigerate for at least one hour to allow it to rest and firm up.

Skewer and shape the meat

Hold the skewer in your left hand and dip your right hand in warm water—this helps soften the fat and allows the meat to stick better. Shape an oval portion of meat and press it onto the skewer about four centimeters below the tip. Spread the meat evenly along the skewer. Unlike Koobideh, Loghmeh Kebab features thumb-pressed ridges on both sides.

Tip: For a detailed visual guide, check out our YouTube tutorial for this recipe – it’ll help you master Loghmeh Kebab perfectly!

Skewer tomatoes and chili

Skewer a few tomatoes and green chili peppers (e.g., Serrano) as well. Grill them alongside the meat for color, aroma, and a pleasant heat.

Tip: For many Iranians, Loghmeh Kebab isn’t complete without grilled tomatoes – they’re an essential part of the meal.

Grill the skewers

Grill the skewers over hot coals. Start with high heat and turn them several times so the meat sets and doesn’t fall off. Then finish cooking over medium heat. Loghmeh Kebab cooks quickly—be careful not to overgrill it.

Tip: The skewer should be cool before shaping the meat onto it—this improves adhesion and helps keep the kebab stable during grilling.

Serve Kabab Loghmeh

Carefully remove the cooked kebab from the skewer and place it directly on Persian flatbread such as Taftoon. The bread acts as both a base and side, soaking up the juices and allowing small bites (“Loghmeh”) to be torn off—hence the name of the dish. You can find our recipe for homemade Taftoon here.

Want to explore more delicious Persian recipes? Visit our recipe page and use the filter function to quickly find your new favorite dish! If you’re new to Persian cooking, check out our “Persian Food Made Simple” section to get started.