SAEDNEWS: Homemade kabab koobideh requires careful attention to several important tips and techniques, which you can find below.
According to Saednews, If you, like almost all Iranians, enjoy making your own koobideh kebab and want to make your gatherings and parties more delicious, then knowing the “secret techniques” of koobideh is essential. Some of these tips may be different from what you’ve heard or read before.
To prepare this famous and incredibly tasty Iranian kebab, you need to be familiar with these important points, as well as the right
spices and different cooking methods. If you want to test your skills, here are 10 excellent tips:
Never use turmeric powder or baking soda when preparing koobideh ingredients.
Do not add any extra ingredients, as they can ruin the authentic taste of the kebab.
Avoid using excess fats such as tail fat (donbe), because they can cause the meat to loosen and fall off the skewer.
Not kneading the meat properly is one of the main reasons the kebab falls off the skewer.
When serving, never pour rice over the kebab, as it absorbs the kebab’s juices and makes it dry.
The type and proportion of meat greatly affect the quality and taste of koobideh kebab.
After preparing the skewers, place them in the refrigerator for a while to prevent the meat from falling off during grilling.
Always remember to squeeze out the onion juice; only grated onion should be used in the mixture.
Although many people use turmeric, it is recommended not to use it; traditionally, koobideh spices are salt, saffron, and pepper.
Finally, when serving this delicious dish, do not forget to enjoy it with traditional yogurt drink (doogh) and sumac.
