The Best Kobideh Kebab Recipe

Traditional Persian minced meat kebabs – properly done on flat skewers over charcoal. The trick is in the kneading and the quick initial sear to stop the meat falling off.

Ingredients for Authentic Kobideh Kebabs

For the Persian beef and lamb kebabs:

500g minced beef (80-85% lean)
500g minced lamb (80-85% lean)
1½ medium yellow onions, quartered
3 garlic cloves, peeled and minced
1 egg
1 tsp salt
1 tsp sumac
½ tsp ground black pepper
½ tsp turmeric powder
¼ cup butter, melted (for brushing)

Essential Equipment for Grilling Kobideh

Flat metal skewers – these 70cm Russian barbecue skewers are spot on
Two metal pipes to rest the skewers on (keeps meat off the grill bars)
Charcoal BBQ

How to Make Kobideh Kebabs – Step by Step

Preparing the Meat Mixture

Use fresh mince at room temperature – previously frozen doesn’t bind as well.… Click here to continue reading this article