Kebab Koobideh Recipe

Grate and drain onion

Peel and finely grate the onion. Place grated onion in a fine sieve or cheesecloth and press or squeeze to remove excess liquid. You want the onion moist but not watery to prevent the mixture from falling off the skewers.

Combine ingredients

In a large bowl, combine the ground meat, drained grated onion, minced garlic, egg, breadcrumbs, salt, black pepper, turmeric, ground cumin and sumac (if using).

Develop texture

Using your hands, knead the mixture vigorously for 5–7 minutes until it becomes sticky and holds together. This develops the proteins so the mixture will clump on skewers. If the mixture feels too wet, chill for 30 minutes; if too dry, add a teaspoon of cold water or another tablespoon of grated onion.

Chill

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling helps the mixture firm up for shaping on skewers.

If using metal or flat skewers, oil them lightly. For wooden skewers, soak in water for 30 minutes to prevent burning.

Divide the chilled meat mixture into 8 equal portions (about 2 oz / 60 g each for 1 lb total) for 4 servings or adjust portion size as desired. Wet your hands with cold water to prevent sticking.

Take one portion and press it onto the skewer, starting at one end and molding along the length to form a long, evenly thick sausage shape about 6–8 inches long and roughly 3/4 inch thick. Press firmly so meat adheres to the skewer. Repeat with remaining portions.

Brush formed kebabs lightly with the neutral oil to help prevent sticking to the grill and encourage browning.

Preheat grill to medium-high (around 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly and oil grates or pan.

Place skewers over direct heat. Grill for 3–4 minutes per side, rotating every 3–4 minutes so all sides develop an even char and internal temperature reaches 160°F (71°C) for beef/lamb. Total cook time about 10–12 minutes depending on thickness and heat.

During the last 5 minutes, add whole tomatoes to the grill and cook until skins are blistered and they are softened, turning occasionally.

Remove kebabs and tomatoes from the grill and let rest 2–3 minutes.

Arrange a kebab on each flatbread. Place a grilled tomato alongside or atop the kebab. Sprinkle sliced onion with a pinch of sumac and set on top.

Garnish with chopped parsley and serve with lemon wedges and yogurt or mast-o-khiar on the side. Squeeze lemon over kebab before eating.

Optional: serve extra sumac and hot pepper flakes at the table.