The antimicrobial effects of clove essential oil (CEO) on Kebab Loghmeh during 180 days of freezing storage and 7 days of refrigerated storage (+4 °C) were studied. CEO was added to formulation of Kebab Loghmeh at the range of 0.075 and 0.15 percent and microbial tests e.g. the total count of microorganisms, Staphylococcus aureus, Escherichia coli, mold and yeast and the chemical tests (e.g. pH, acid value, instrumental color (CIE L*, a*, b*), the organoleptic test at days zero, two days, one week, one month, 3 months and 6 months of production) were carried out; furthermore, the results were compared to Kebab Loghmeh without any additive (negative control). The results showed that by adding CEO, the total count of microorganisms and the population of bacteria and fungi of the Kebab Loghmeh samples reduced. The samples were treated with CEO, maintained significantly (P < 0.01) at higher L* and a* values while being stored. The pH values decreased by addition of CEO and increased during the period of storage. The acid value also fell at both concentrations. These results show that CEO is very effective against microbial growth and has potential as a natural preservative of Kebab Loghmeh.