[2] [3] Koobideh is derived from the past participle of the Persian infinitive koobidan (کوبیدن), meaning "to pound," which refers to the traditional method of preparing the meat.

For authentic koobideh, the meat is typically selected from fattier, more economical cuts of young male lamb, such as the lower rib, breast-cut, and flank.

Any additional ingredients, such as beef, veal, old or female mutton, chicken, eggs, baking soda, bread crumbs, flour, or other spices, are considered deviations from the traditional recipe.

In this situation during vrilling, the fat particles renders locally and forms pockets of juice within the softer, interconnected meat structure, making the kebab juicier.

Special indentations, called gol, are made on the kebab surface to help distribute heat evenly (through the exposed metal sikh) during grilling, resulting in more uniform cooking.

Koobideh requires a higher grilling temperature, compared to other Iranian kebabs, and frequent flipping is essential to avoid uneven cooking, falling down or burning.

Despite its simple composition with limited ingredients, koobideh is often served with a variety of side dishes, including grilled tomatoes, flatbread or steamed rice, raw onions, fresh herbs (especially basil), sumac, butter, and lime or bitter orange.