Dish · persian
Kabab Koobideh
Kabab koobideh is ground beef and lamb mixed with grated onion and salt, pressed flat onto wide skewers by hand, and grilled directly over charcoal.
Where it comes from
The dish is a fixture of Iranian kabab houses, and its skewering method, meat pressed thin and wide rather than rolled round, exists specifically to cook fast over open coals without falling apart.
What cooks argue about
The technical fight is fat content and the onion's water: too little fat and the meat cracks off the skewer, too much onion water and it won't hold together.
Versions
Nobody has published a kabab koobideh here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground beef
ground lamb
onion