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Last Night's Kabob

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  • SierraBBQGuy
    Former Member
    • Jan 2018
    • 173
    • Shingle Springs CA

    Last Night's Kabob

    Here is something many of you may not be familiar with, it’s called Koobideh. We recently moved away from the SF Bay Area, where there are lots of Middle Eastern restaurants, or Kabob joints. This is one of our favorites, it’s just ground meat (usually lamb, beef or a combination) with grated onion, S&P and ​ turmeric just for color Form on a wide flat skewer and grill. It’s traditionally served with Persian flat bread, raw onion and grilled tomato, tonight with Greek salad and tzatziki.

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  • Spinaker
    Moderator
    • Nov 2014
    • 10611
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    That looks and sounds amazing! I love this stuff.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2983
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

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      #3
      Very nice. That looks very interesting and tasty.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9709
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        Looks good.

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #5
          I can’t even think straight over the sound of my belly growling over that stuff!!! Awesome!

          Comment

          • Hulagn1971
            Charter Member
            • Dec 2014
            • 1017
            • NC, The Triad
            • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

            #6
            Wow!

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #7
              Very unique I love these kind of dishes! Great job!!

              Comment

              • jgreen
                Charter Member
                • Oct 2014
                • 2720
                • Winnipeg Manitoba Canada
                • Cookers:
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                  Broil King Smoke
                  Weber Kettle 26
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                  Napoleon Pro 22 kettle

                  Thermometer:
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                  Accessories:
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                  and, maybe some other toys as well

                #8
                Nice. Do you serve on the skewer or remove the skewer before serving?

                Comment

                • Danjohnston949
                  Former Member
                  • Dec 2014
                  • 4419
                  • 1410 9th. St. N, Fargo ND

                  #9
                  Beautiful❗️ I Can't Wait To Try This‼️ From a Backyard Cremator
                  in Fargo ND, San

                  Comment

                  • BloomHybrid
                    Club Member
                    • Mar 2016
                    • 102
                    • Phoenix
                    • Big Joe, Weber Genesis S-330, Thermapin

                    #10
                    My wife and I love koobideh but I haven't gotten up to try making my open yet . Seeing someone else make it on here definitely motivates me .I just need to get some of those skewers .

                    Comment


                    • SierraBBQGuy
                      SierraBBQGuy commented
                      Editing a comment
                      It’s really very simple. The only tricky part is forming meat on the skewers, and having the meat not fall off. You do need very wide skewers. But, cooking patties just like a burger works too.
                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2895
                    • Republic of Texas

                    #11
                    going to try naan in my pizza oven soon. Those look great

                    Comment

                    • jgreen
                      Charter Member
                      • Oct 2014
                      • 2720
                      • Winnipeg Manitoba Canada
                      • Cookers:
                        Broil King XL
                        Broil King Smoke
                        Weber Kettle 26
                        Grilla Pellet smoker
                        Capital 40 natural gas
                        Napoleon Pro 22 kettle

                        Thermometer:
                        Maverick 733
                        Thermapen (ok..4 thermapens)
                        Thermo works DOT (or two)
                        Fireboard (probably my favourite)
                        Thermworks Smoke (or two)

                        Accessories:
                        SnS (original, plus and XL)
                        DnG pans, 6 or 7 of these
                        Vortex
                        Grillgrates
                        and, maybe some other toys as well

                      #12
                      Tried this tonight. Had a pretty spectacular fail! I had 1/2 inch wide skewers, not the 1 inch called for but I assumed it would work well enough. I made up six nice skewers and everything seemed fine. Fired up the little lodge sportsman grill and lined up my skewers nicely over the coals once done. I chose not to use the grate, but just suspend the skewers over the edges. All the meat on all six skewers promptly fell off the skewer and directly onto the coals. I might have freaked just a little bit. Then I got some tongs and rescued as much meat as I could and put it in a cast iron pan. Cooked till done, and served with naan bread. Think I got the flavour right but definitely not the shape. The meat still tasted good, so may have to try the wider skewers.

                      Comment

                      • SierraBBQGuy
                        Former Member
                        • Jan 2018
                        • 173
                        • Shingle Springs CA

                        #13
                        A very common occurrence, yes wider skewers are needed, but...

                        a few few other things help.
                        Add an egg for binder.
                        Work the ground meat with your hands for 5-10 minutes. Unlike burgers, you need the fat to actually start melting from the heat on your hands. Like you are intentionally making tough burgers. I will process the meat in a food processor for a good 5 minutes to accomplish.
                        Keep a thin layer of meat on the skewer, and not too long, I probably get 6-8 skewers per lb.
                        Make indentations with finger/thumb all along skewer, maybe every few inches.
                        Pinch both ends of kabaab, so the meat smears on the skewer.

                        With all this, sometimes I still have some fall off the skewer. Use a grate below to be safe.

                        We are at a disadvantage cooking this way, in a real kabaab shop, the skewers are placed veriically, so much easier to keep the meat in place.

                        Comment


                        • jgreen
                          jgreen commented
                          Editing a comment
                          Thanks for the tips. A good learning experience is still fun, after the fact.
                      • SierraBBQGuy
                        Former Member
                        • Jan 2018
                        • 173
                        • Shingle Springs CA

                        #14
                        Oh, one last important item, squeeze as much water as possible out of the onion.

                        Comment

                        • Livermoron
                          Charter Member
                          • Aug 2014
                          • 435
                          • 22" Weber one touch w/roti and SnS
                            PBC
                            Volcano3
                            Lodge Sportsman

                          #15
                          ...you sure Koobideh won't startle the other folks up the mountain?

                          (looks fantastic. I've been wanting to try something like this...)
                          Last edited by Livermoron; December 15, 2018, 12:23 PM.

                          Comment

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