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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Last Night's Kabob

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  • SierraBBQGuy
    replied
    Originally posted by Livermoron View Post
    ...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!

    Leave a comment:


  • Livermoron
    replied
    ...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.

    Leave a comment:


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

    Leave a comment:


  • jgreen
    commented on 's reply
    Thanks for the tips. A good learning experience is still fun, after the fact.

  • SierraBBQGuy
    replied
    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.

    Leave a comment:


  • jgreen
    replied
    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.

    Leave a comment:


  • SierraBBQGuy
    commented on 's reply
    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
    replied
    going to try naan in my pizza oven soon. Those look great

    Leave a comment:


  • BloomHybrid
    replied
    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 .

    Leave a comment:


  • Danjohnston949
    replied
    Beautiful❗️ I Can't Wait To Try This‼️ From a Backyard Cremator
    in Fargo ND, San

    Leave a comment:


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

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  • Frozen Smoke
    replied
    Very unique I love these kind of dishes! Great job!!

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  • Hulagn1971
    replied
    Wow!

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

    Leave a comment:


  • DWCowles
    replied
    Looks good.

    Leave a comment:

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
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Meat-Up in Memphis