Learn how to make koobideh like your baba #koobideh #persianfood #ira...
Learn how to make koobideh like your baba #koobideh #persianfood #iranianfood
Squeeze all water out of the onions to prevent a loose meat mixture.
Combine the super fatty ground meat with the prepared onions, salt, black pepper, and baking soda in a bowl.
Dip your hand into warm water.
Take a tennis ball-sized piece of the meat mixture.
Throw the meat down a couple of times to achieve a bouncy texture.
Form the meat into a tight ball.
Slide the meat onto a skewer, starting 4 inches from the top.
Keep your hands wet with warm water at all times while shaping.
Lightly press the meat and work it down the skewer until it is about 8 inches long.
Wet your hands again and make grooves all the way down the meat, every inch or so, ensuring it's nice and even.
Pinch and remove the meat from the top and bottom ends of the skewer.
Let the shaped koobideh chill in the fridge for at least 30 minutes.
Grill over medium-high heat with gray and ashy coals to minimize flare-ups.
Flip the koobideh every 30 seconds until nicely caramelized and cooked through, but still juicy.
You might see other people adding other spices like saffron, turmeric, or even sumac, but keeping it super simple is preferred. Eat koobideh with rice or make bites with meat juice-soaked bread, which is called noonzita kabab.