Chelo kabob and koobideh Iranian national dish

A proper koobideh is distinguished by several key preparation details. The Wikipedia entry notes it is made from ground lamb or beef mixed with salt, ground black pepper, and grated onions ^[1]. The use of grated (not chopped) onion is critical for moisture and texture. The Eater LA guide mentions that at Maral restaurant, koobideh is described as ‘grilled minced meat marinated with saffron, onions, and warm spices’ ^[4]. No specific fat ratios, rest times, or flat skewer features are provided in the sources. Regarding LA Persian restaurants, Shamshiri Grill is listed as one of the early thriving Persian businesses in Los Angeles ^[4]. Shaherzad and Soolip are not mentioned in the provided sources. However, Maral in Agoura Hills is specifically noted for its koobideh, served with loobia polo (tomato-based rice with green beans and beef tenderloin) and mixed greens ^[4].