Ingredients: What You'll Need

Gathering the right ingredients is the first step to ensuring your kebabs are flavorful and authentic. Here's what you'll need to serve four:

• 400g lamb shoulder, well marbled
• 600g veal flank, lean cut
• 100g lamb tail fat or substitute with extra lamb fat and 3 tbsp butter
• 200g yellow onions (approximately 2 medium)
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 4 tbsp liquid saffron (saffron threads soaked in hot water for 30 minutes)
• 50g unsalted butter for glazing

Preparing the Meat Mixture

Step-by-Step Instructions

1. Begin by cutting the meat into 3-4 cm cubes. It's important not to wash the meat to maintain its texture.
2. Grind the meat twice - first using a medium plate, then a fine plate. Keep the meat cold throughout this process.
3. Grate the onions using a medium grater. Avoid using a blender as it can ruin the texture.
4. Wrap the grated onions in a clean kitchen towel and squeeze until completely dry. Save the liquid in a bowl; this is crucial for later steps.
5. Refrigerate the squeezed onion pulp for 15 minutes to enhance its flavor.
6. In a large bowl, combine the ground meat and drained onions. Add salt, pepper, and 2 tablespoons of saffron water.
7. Knead the mixture vigorously for 10-15 minutes in one direction only. Wet your hands with the reserved onion water as needed.
8. The mixture is ready when it becomes sticky and elastic. To test, lift a handful of the mixture; it should hold together without falling apart.
9. Cover the mixture tightly with plastic wrap and refrigerate for a minimum of 4 hours, though overnight is best. This step is non-negotiable for achieving perfect texture.

Shaping and Grilling Your Koobideh Kebabs

Day of Cooking

1. Remove the mixture from the fridge 30 minutes before shaping. It should still be cold but workable.
2. Wet skewers with the reserved onion water to prevent sticking.
3. Take 75-125g of the mixture (about the size of a tennis ball) and shape it around the skewer. Keep wetting your hands with onion water to maintain moisture.
4. Press gently with fingers to create shallow indentations along the length of the kebab.
5. Leave a 2cm gap at both ends of the skewer and ensure the thickness is even, around 3-4cm in diameter.

Grilling Process

1. Wait until the charcoal flames die down and the coals are red-hot with a thin ash coating.
2. Place the skewers 10-12cm above the coals.
3. Cook the first side for 3-4 minutes until the surface sets.
4. Rotate every 45-60 seconds for even cooking.
5. Total cooking time should be 10-14 minutes.
6. Mix the remaining saffron water with melted butter and brush over the cooked kebabs in the final minute on the grill.
7. Rest the kebabs for 2 minutes before removing them from the skewers.

Serving Suggestions

For a truly authentic experience, serve your Koobideh Kebabs with:

• Persian rice (chelo)
• Grilled tomatoes
• Fresh herbs such as basil, mint, and tarragon
• Sumac for a tangy kick
• Raw onion slices
• Lavash or sangak bread

The Game Changer: Tips for Success

Here are the two key techniques that transform your Koobideh Kebabs from homemade to restaurant quality:

• The Onion Water Trick: Squeeze those onions dry, save the liquid, and use it to wet your hands and skewers. This ensures the kebabs stay moist and intact.
• Overnight Rest: Although it might seem excessive, this step is crucial. Allowing the mixture to rest overnight gives it time to bind, resulting in kebabs that hold together beautifully.