Kabab Koobideh

Updated at: Thu, 17 Aug 2023 11:27:17 GMT

Step 1

Finely grate the onion in the food processor. Transfer to a sieve and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground meat.

Step 2

Mix the meat and onion pulp with the rest of the ingredients and knead with your fingers for at least 5 minutes. This part CRUCIAL to insure your meat doesn't fall off the metal skewer.

Step 3

After kneading the mixture for a 5 minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand.

Step 4

Cover the paste and let stand for at least 30 minutes or up to 24h in the refrigerator.

Step 5

Start charcoal at least 30 minutes before you want to cook and let it burn until the coals are glowing evenly. You want to coals/grill to be as hot as possible and close to the meat.

Step 6

Skewer the tomatoes and put those on the grill first as they take the longest.

Step 7

Using damp hands (dipped in warm water) divide the meat paste into equal lumps. (About 150g)

Step 8

Make a ball with the mixture and place on a 1-inch wide metal skewer, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer.

Step 9

Leave a few inches from the tip and handle section of the skewer clear for grilling. The thickness of the meat mixture should be about 1/2 inch all around the skewer.

Step 10

You want to make wavy indentations with your thumb and index finger to help hold the juices in the kabab when grilling.

Step 11

Pinch the two ends to firmly attach meat to skewer. Arrange on baking sheet and cover/refrigerate until ready to grill.

Step 12

Melt butter in small saucepan and add saffron. Finish with lime juice and keep warm.

Step 13

Once the tomatoes are almost cooked arrange the skewers on the fire 3 inches above the coals/grill.

Step 14

After a few seconds, turn the meat gently to help it attach to the skewers and to prevent it from falling off. THESE FIRST FEW SECONDS ARE VERY IMPORTANT FOR KOOBIDEH

Step 15

Grill the meat for 3 to 5 minutes, turning frequently. Baste just before removing from grill. Do not overcook.

Step 16

You want the meat seared on the outside and juicy on the inside.

Step 17

Place the lavash on the tray and use it to pull the meat off the skewers.

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