Kabab Koobidieh / Kobide 🤯 The Persian Version! Episode 6 of the series where everything gets skewered! The famous Koobideh! The skewers I'm using in the skewered series are from @sydney_bbqs_rotisseries The koobideh was a first-time experience for me, and I was honestly shocked by how good the koobideh is! If you love onions, you will love koobideh. Koobideh / Kobide Recipe Ingredients 🔸️ 1 kg Lamb Mince (80:20 meat to fat ratio) 🔸️ 1 large Brown Onion (finely diced, drain the juice) 🔸️ 1 tsp Salt 🔸️ 1/2 tsp Black Pepper 🔸️ 1/2 tsp Ground Tumeric 🔸️ 1 tsp Sumac 🔸️ 1 tbsp Saffron Water 🔸️ 1/4 tsp Bi-Carb Soda/Baking Soda 🔸️ Onion Juice (Instead of water, use the onion juice to shape and seal the koobideh!) Koobideh is traditionally served with a mix of thinly sliced onions dressed with Sumac. Grilled tomatoes, Persian rice, and lavash bread. Is your Kabob meat falling off the skewer? These techniques will help your meat hold onto the skewers. 1. Knead the mince more! Kneading will make the mince pasty and sticky. 2. Your kebap mince isn't cold enough when putting on the skewers. 3. Once you have the kabab mince on the skewer, seal the ends by dipping hands in the onion juice and pinch the mince at both ends of the skewer. 4. If you are grilling for a couple mins per side, your meat is falling off as you haven't used the heat to seal both sides of the kabobs. You need to flip your kabobs every 30 seconds. This will not only seal the meat to the skewer, but it will keep the kabob meat juicy! ** TOP TIP 🔸️ Bi-Carb Soda / Baking Soda will tenderise the mince, which will help make it pasty so it sticks to the skewer. If using Baking Soda, consume the kebab within 24hrs otherwise it will start to dry out. #koobideh #koobidehkabob #kabab #persiankabab #middleeasternfood #kobide #iranianfood #kabob #kabobs #kabobsonthegrill #persianfood #kebap #thesmokerbaker - @thesmokerbaker