Last Night's Kabob

[SierraBBQGuy]

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

(looks fantastic. I've been wanted to try something like this...)

We only make under the cover of dark!

[Livermoron]

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

(looks fantastic. I've been wanting to try something like this...)

[SierraBBQGuy]

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

[jgreen]

Thanks for the tips. A good learning experience is still fun, after the fact.

[SierraBBQGuy]

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.

[jgreen]

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.

[SierraBBQGuy]

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]

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

[BloomHybrid]

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 .

[Danjohnston949]

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

[jgreen]

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

[Frozen Smoke]

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

[Hulagn1971]

Wow!

[HorseDoctor]

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

[DWCowles]

Looks good.