Koobideh kabob are the most juicy and amazingly flavorful minced meat kebabs ever! Using minimal ingredients, these are the epitome of perfection when it comes to grilling ground meat. Check out the step by step instructions with photos and detailed tips to help you make your perfect koobideh kebabs. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

PRINT RECIPE HERE: [ Ссылка ]

✅ KOOBIDEH KABOB INGREDIENTS

KABOB MIXTURE
1 lb ground lamb see note
1 lb ground beef
1 onion large
2 tsp salt
1 tsp ground black pepper ground
1/2 tsp turmeric
1 pinch baking soda optional
BASTE
2 tbsp olive oil or melted butter
1/2 tsp lemon juice
2 tsp onion juice optional
1 pinch salt
EQUIPMENT
8 flat 1-inch wide metal skewers Persian style
2 flat 1/4 inch thin skewers
GARNISH
Sumac ground
Lemon wedges
VEGETABLES (OPTIONAL)
4 tomatoes roma
2 red onions small, peeled and halved
2 peppers bell or hatch chilies

✅ INSTRUCTIONS
0:00 Koobideh kabob recipe
0:30 Peel and grate the onion.
1:02 Combine the ingredients and knead it five minutes into a smooth paste.
2:05 Shape the koobideh on wide skewers. Eight koobideh of about 7 to 8 inches long.
2:42 Mark indentations on the koobideh with your fingers. And place the skewers on a hot charcoal grill. Checkout this tutorial if you are new to charcoal grilling - [ Ссылка ]
3:46 Grill the koobideh about 4 to 5 minutes on each side. In the steps below, notice the koobideh at different stages of doneness.
4:06 The first kabob from the bottom, just placed on the grill and when it is ready for the first flip, notice the difference in color on the side that is slightly done and the other side that is still raw and needs to be quickly cooked slightly to make sure that the meat binds to both sides of the skewer.
4:21 The second kabob from the bottom after the first flip.
4:27 The top two kabobs that are fully done and ready to be taken off the grill.


The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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