Delicious Kebabs / How to Make Amazing, Professional Restaurant-Style Koobideh Kebab at Home

You may also know that restaurant owners have tricks to deliver flawless Koobideh Kebabs to their customers, tricks that some chefs may not even reveal but can still be learned. With a little practice, you can become a professional Koobideh Kebab chef at home. In this section, we will introduce you to the process of making delicious Koobideh Kebab at home and the necessary tips for this delicious Iranian dish.

Koobideh Kebab Recipe:

Step 1:
Grate the onion using a medium grater, then squeeze out the excess juice and place it in the fridge for 20-30 minutes.

Step 2:
Grind the meats twice and place them in a large bowl.

Step 3:
The sheep kidney has a lot of fat, so if you are using it, you don't need extra fat or lamb tail fat.

Step 4:
Take the onion out of the fridge and add it to the bowl with the ground meat.

Step 5:
Add salt and black pepper to the meat and onion mixture and mix well.

Step 6:
Knead the mixture with your hands for 10-15 minutes until it becomes firm and sticky.

Step 7:
If desired, add saffron and spices to the kebab mixture.

Step 8:
Cover the kebab mixture with plastic wrap and refrigerate for 4 hours. If you have enough time, you can refrigerate the mixture overnight.

Step 9:
After taking the mixture out of the fridge, knead it for 5 more minutes.

Step 10:
For skewering the kebabs, place a bowl with warm water or squeezed onion juice nearby.

Step 11:
Wet your hands, take a small amount of the kebab mixture, place it on the skewer, and evenly press the meat onto the skewer.

Step 12:
With some practice, you can skewer the kebab. Finally, use your fingers to create grooves on the kebab and place the prepared skewers on a tray in the fridge.

Step 13:
Prepare the charcoal, place the skewers on the grill, and fan the fire. This is important as insufficient heat can cause the kebabs to fall off the skewers.

Step 14:
Once the kebabs stick to the skewers, turn them gently, and rotate them regularly to cook them evenly.

Step 15:
Once the kebabs are cooked, brush melted butter on them for a glossy finish.

Step 16:
Serve the Koobideh Kebab with hot Sangak bread or rice, along with herbs and low-salt yogurt.

Tips for Making Delicious Koobideh Kebab:

• Use two-thirds sheep meat and one-third beef for the best mix.

• The onion must be squeezed and chilled before adding it to the meat.

• Adding too much onion can cause the kebabs to fall apart and give a bad odor.

• Sumac, black pepper, paprika, and salt are the best spices for a flavorful kebab.

• If you like saffron flavor, you can add saffron to the mix.

• Do not use flour, dry bread, or baking soda in the kebab mixture.

• Kneading the meat mixture well will make it more cohesive, tender, and firm.

• Some kebab makers add ground chicken meat to help the mixture stick, but this can lighten the color of the kebabs.

• Refrigerate the mixture for at least 1-3 hours after kneading to allow it to stick better to the skewers.

• Keep the skewers chilled before skewering the meat to prevent them from warming up too much.

• Wider skewers reduce the chances of the kebab falling apart.

• Make sure the thickness of the kebab mixture matches the thickness of the skewer.

• When placing the skewers on the fire, ensure the flame is steady and not too high or too low.

• Do not add too much salt to avoid dryness.

• After grating the onion, squeeze out the juice and refrigerate it for 2-3 hours to remove the bitterness before adding it to the meat.

Additional Information:

• Preparation time: Approximately 1 hour and 30 minutes.

• Cooking time: Around 30 minutes.

• Koobideh Kebab can be served for lunch or dinner.

• The recipe is suitable for 6 people.