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.
Nobody has published a kabab koobideh recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.