kabob

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. Step by step photos at end of post.

Kabob Koobideh (Minced Meat Kebab)

lb ground lamb (see note)

beef

onion (large)

tsp salt

tsp ground black pepper (ground)

turmeric

baking soda (optional)

olive oil (or melted butter)

lemon juice

tsp onion juice (optional)

salt

flat 1-inch wide metal skewers (Persian style)

flat 1/4 inch thin skewers

Sumac (ground)

Lemon wedges

tomatoes (roma)

onions

peppers (bell

Peel the onion and grate it using a box grater and squeeze out the juices. Save the juices for later.

Combine the ground meat, grated onion, salt, pepper and turmeric in a mixing bowl. Knead the mixture for about 5 minutes into a cohesive pasty dough-like mass that can be molded and will not drop off easily.

The kabob mixture should neither be too wet nor too compact. Make sure that the meat has no extra juices before adding to the mixing bowl.&nbsp;Tip: Freshly ground meat works great.

Set the kabob mixture aside.

Make the Kabob Mixture

Start the grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for optimal flavor.

The coals are ready when the flame has subsided, are glowing uniformly and covered with some ash. A portable fan or hair dryer can be helpful. Checkout this tutorial if you are new to charcoal grilling.Tip: Koobideh kabobs can be made on a gas grill but charcoal grill gives you the best results.

Start the Charcoal Grill

Divide the kabob mixture into 8 portions. Dampen your hands with the saved onion juice or plain water.

Take a portion of the mixture and roll it into an oval sausage shape of 4 to 5 inches.

Holding it in one hand, press the thin edge of the sword-like skewer into the lump, simultaneously wrapping the meat around the middle section of the skewer by squeezing it all around.

Continue to squeeze the meat gently unto the skewer, gradually spreading and molding it into a 7 to 8 inches long kabob that is snugly and evenly held all around the skewer. The kabob thickness should be about 2/3 inch.

Using your thumb and index finger press indentations that are spaced about an inch apart. Alternatively you may use your index and middle fingers and press indentations in a scissor like manner, along the length of the kabob.

Place the kabob skewers over a long tray or baking sheet with elevated rims to support the skewers just at the top and bottom. The meat should not touch the base of the pan.

It is best to shape these kabobs just before grilling. Sprinkle a few drops of onion juice over the kabobs before placing on the grill.

Shape the Kabobs

Start grilling the vegetables ahead of the kabobs (or grill them separately).

Carefully slide the tomatoes and onions on one skewer. Quarter the bell peppers and slide those or the hatch chilies on other skewer. Brush some olive oil over the veggies.

Place the skewers on the grill (check the next section for grilling tips). And when they are about half done, start with grilling the kabobs.

Grilling the Vegetables (optional)

Arrange the skewers spacing them apart, directly over the grill without the grate, about 3 to 4 inches above the glowing coals.Tip: Depending on your grill, you may place metal pipes on either side to help support the skewers. Bricks are sometimes lined on either side to create a platform for placing the skewers.

Make sure that the kabobs do not touch the grill and are cooked with direct heat from the coals.Tip: If you are testing koobideh recipe first time and prefer to keep the grate on the grill, make sure the skewers are a bit elevated and the meat does not touch the grate. So while you are learning, even if the meat drops off, you don't lose the kabobs into the coals completely.

Within a few seconds, start flipping the skewers over. This helps cook the meat on the outside and attach it to the skewer. It is important to flip them over before they cook too much on one side, or the meat on the other side will fall off.

Once the other side is also cooked lightly, turn them over. A good way to do this is, to arrange the eight skewers one by one and then go back to the first skewer and start flipping it in the same order.

The kabobs should be grilled for a total time of 4 to 5 minutes on each side. The meat should have a nice brown sear outside and cooked well inside (not pink).

Take them off the grill while they are still juicy and tender. Do not overcook the kabobs or they will dry out.

Brush the basting mixture just before taking the kabobs off the grill.

Grilling the Kabobs

Using a small piece of flat bread gently loosen the kabobs from one end and slide them out to a serving platter that has been lined with flat breads, such as, lavash or sangak. The hot juices from the kabobs soak up the bread.

Garnish with a sprinkle of sumac or lemon juice. Keep the kabobs warm by covering with more flat breads.

Serve the kabobs fresh off the grill with saffron flavored rice or flat breads, grilled veggies, sumac, fresh herbs and doogh (Persian mint-flavored fizzy yogurt drink).

Serving the Kabob Koobideh

https://www.youtube.com/watch?v=gxngbI_EVDQ

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: https://www.thedeliciouscrescent.com/kabob-koobideh-minced-meat-kebab/
 
✅ 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 - https://www.youtube.com/watch?v=3QyJGpYqrVY
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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#thedeliciouscrescent #koobideh #kabob

Koobideh Kabob (How To Make Persian Kebab)

These Sausage and Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!

Sausage and Shrimp Kabobs

oz smoked sausage rope

oz shrimp (jumbo, tail-on, peeled and deveined)

olive oil

Tbsp Barbecue Seasoning

Preheat grill to 350 degrees F. Make sure grill grates are clean.

Cut sausage into about 1'' slices, the same thickness as the shrimp.

Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.

Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers.

Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.

https://www.youtube.com/watch?v=aqfJk2NPO4U

These Sausage and Grilled Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!

RECIPE HERE -- https://gimmesomegrilling.com/sausage-grilled-shrimp-kabobs/

Ingredients

    12 oz smoked sausage rope
    12 oz shrimp jumbo, tail-on, peeled and deveined
    2 tsp olive oil
    2 Tbsp Barbecue Seasoning

Instructions

Preheat grill to 350 degrees F. Make sure grill grates are clean.

Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.

Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers.

Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.

Sausage & Grilled Shrimp Kabobs

With a mix of sweet, tangy, and savory, what's not to love about these chicken kabobs? This is an easy kabob recipe. You can fix the chicken and pineapple ahead of time. Then, slide on the skewers for a quick meal or entree for your next party. You don't even need a side dish when serving these. They're very filling. We love the...

Chicken Pineapple Kabobs

soy sauce

Tbsp brown sugar

Tbsp sesame oil

tsp ground ginger

garlic powder

chicken breast,

20 pineapple

A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)

Kofta Kebab Recipe

yellow onion, quartered

garlic

whole bunch parsley, stems removed (about 2 packed cups parsley leaves)

lb ground lamb

Salt and pepper

tsp allspice

cayenne pepper

tsp ground green cardamom

tsp ground sumac

nutmeg

paprika

Pita bread

Tahini Sauce

Tomato wedges

Onion wedges

parsley

Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.

Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.

In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

Lay the skewered kofta kebabs on a tray lined with parchment paper

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

My mouth really watered to see your recipe. I'll try it myself tomorrow. Is it really tasty in real?

https://content.jwplatform.com/videos/3Jjq8Jlt.mp4

TMD - Kebab - Blog - Edit 2

This shawarma sauce is so delicious on wraps and sandwiches, but it’s also incredible on grilled chicken and salad! This white sauce is the best garlic sauce!

Shawarma Sauce Recipe

full-fat Greek yogurt

Tablespoons lemon juice

Tablespoons tahini

garlic (pressed)

Tablespoons fresh dill (diced)

fresh medium mint leaves (diced)

fine sea salt (depending

In a medium sized bowl, mix all ingredients...

In a medium sized bowl, mix all ingredients together.

Store in an airtight container in the refrigerator...

Store in an airtight container in the refrigerator for up to 2 weeks (depending on how fresh your yogurt is).

I made this for my in-laws, served with a hummus dipping sauce, over lentils and whole grain millet, over baby gem lettuce leaves, and sides of grilled vegetables, and sautéed spinach. I garnished with fresh mint, cilantro and parsley. They really loved the kebabs, my husband and I  don’t eat meat so I made mushroom kebabs with your suggested spice blend, instead of allspice, I’m out if it, I used za’Atar It was easy to prepare and enjoyed by all.  Thank you for your energy and enthusiasm! I really enjoy your blog.

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs. How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

Takeaway Lamb Shish Kebab

Lamb

tbsp Olive Oil

Garlic garlic

tsp Sundried Tomato Puree (or 2 tsp regular tomato puree)

Cayenne Pepper

Paprika

¼ tsp Ground Coriander

Cumin

Lemon

Marinade

Place marinade ingredients into a large plastic ziplock bag or a large bowl.

Meat

Chop meat into 2-inch cubes, add lamb to marinade. Seal bag and rub the marinade into the meat.

Refrigerate

Leave sealed bag or bowl in the fridge to marinate the lamb meat. For best results leave as long as possible, but can be anytime between 2- 24 hours

Thread

Thread the lamb onto skewers- we made two large kebab skewers. You could do 3 medium or 4 small skewers if prefered?

Cook

Skip to what method of cooking you are using, to see how long to preheat? Then to skip to COOKING TIME section.

Preheat

Preheat gas BBQ grill for 5 minutes, oil the grill plate before placing the kebabs on.

Gas BBQ Grill - High heat

Light the charcoal BBQ grill 30 minutes prior to cooking, the flames should have calmed down &amp; the charcoals should have turned white? Oil the grill plate before placing the kebabs on.

Charcoal BBQ Grill

Preheat for 5 minutes, place foil under grill plate.

Oven Grill

Grill/BBQ

Cook for 6 minutes on one side then turn for another 6 minutes on the other. Do not keep turning the sticks once halfway through is fine.

COOKING TIME-The below time will result in &#039;Medium-Well&#039; done Lamb Kebab - adjust cooking time to less for medium-rare or more for well done?

Oven

Preheat oven to 200°C/400°F - Oil the baking tray or bake on foil to prevent sticking. Oven cook for 15 minutes, no need to turn.

Check

Cut into a chunk of lamb to check if cooked to the desired doneness? Cook for longer if required?

Pitta

Add Pitta bread for the last minute to warm through on the grill plate

Serve

Serve lamb on top of pitta and a salad consisting of shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.

Sauce

Drizzle over Garlic Mayo or/and Kebab Shop Chilli Sauce

Oven Baked

https://embed.mediavine.com/videos/jcuxti2nusir8voph6tw

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.
We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs.
How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

These Charcuterie Skewers layered with meat and cheese make for the best party appetizer as they are so easy and convenient.

Charcuterie Skewers

cheddar cheese

salami (thinly sliced)

pepperoni (thinly sliced)

Babybel cheese

dill pickles (mini)

Fold each slice of meat in half, then in half again. Slide one slice of pepperoni and one slice of salami on the stick.

Slide one cube of cheese on top of the meat.

Continue layering meat and cheese along the middle of the stick.

Top the stick with a piece of Babybel cheese and a mini pickle.

Here's all the flavor of Hawaiian-style kabobs—without the skewers! Instead, you grill neat foil packets of bite-size pork, rice and pineapple tidbits.

Quick Hawaiian Pork &quot;Kabob&quot; Foil Packages

rice,

water

pork lb.),

red peppers, chopped

pineapple

onion,

KRAFT Zesty Italian Dressing

Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with remaining ingredients.

Grill 15 min. or until meat is done and rice is tender. Cut slits in foil to release steam before opening packets.

Cooking Channel serves up this Souvlaki -- Small Skewers of Pork recipe from Cat Cora plus many other recipes at CookingChannelTV.com

Top 12 kabob recipes from across the web

The most viewed kabob recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kabob Koobideh (Minced Meat Kebab)

Sausage and Shrimp Kabobs

Chicken Pineapple Kabobs

Kofta Kebab Recipe

Shawarma Sauce Recipe

Kofta Kebab Recipe

Takeaway Lamb Shish Kebab

Charcuterie Skewers

Quick Hawaiian Pork "Kabob&quo...

Souvlaki -- Small Skewers of Pork

Midnight Toker Steak Kebabs

Grilled Chicken Kabobs (Middle East...

Top 12 kabob recipes from across the web

The most viewed kabob recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kabob Koobideh (Minced Meat Kebab)

Sausage and Shrimp Kabobs

Chicken Pineapple Kabobs

Kofta Kebab Recipe

Shawarma Sauce Recipe

Kofta Kebab Recipe

Takeaway Lamb Shish Kebab

Charcuterie Skewers

Quick Hawaiian Pork &quot;Kabob&quo...

Souvlaki -- Small Skewers of Pork

Midnight Toker Steak Kebabs

Grilled Chicken Kabobs (Middle East...

The most viewed kabob recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick Hawaiian Pork "Kabob&quo...