Kebab Koobideh

KEBAB MIXTURE:--
1 kg ground lamb
1 kg ground beef
2 large onions
2 tbsp SIDS SALT & PEPPER
1 tsp turmeric
2 pinch baking soda
½ tsp SIDS CRAZY SALT
BASTE:--
4 tbsp olive oil
1 tsp lemon juice
½ tsp SIDS CRAZY LEMON

Peel and grate the onion using a box grater then squeeze out the juices. Save the juices for later.
Combine the ground meat, grated onion, SIDS SALT & PEPPER and turmeric in a mixing bowl. Knead the mixture for about 5 minutes into a cohesive pasty dough-like mass that can be molded, and will not drop off easily.
The kebab mixture should neither be too wet nor too compact. Make sure that the meat has no extra juices before adding to the mixing bowl. Tip: Freshly ground meat works great. Set the mixture aside.
Start the Charcoal Grill
Start the grill about 30 minutes before grilling. (We recommend using hardwood charcoal and not briquettes for optimal flavour)
The coals are ready when the flame has subsided, are glowing uniformly and covered with some ash. A portable fan or hair dryer can be helpful. Tip: Koobideh kebabs can be made on a gas grill but charcoal grill gives you the best results.
Shape the Kebabs
Divide the kebab mixture into 8 portions. Dampen your hands with the saved onion juice or plain water.
Take a portion of the mixture and roll it into an oval sausage shape of about 10 cm.
Holding it in one hand, press the thin edge of the sword-like skewer into the lump, simultaneously wrapping the meat around the middle section of the skewer by squeezing it all around.
Continue to squeeze the meat gently onto the skewer, gradually spreading and molding it into a 20 cm long kebab that is snugly and evenly held all around the skewer. The kebab thickness should be about 16 mm.
Using your thumb and index finger, press indentations that are spaced about an 2 cm apart. Alternatively you can use your index and middle fingers and press indentations in a scissor like manner, along the length of the kebab.
Place the kebab skewers over a long tray or baking tray with elevated rims to support the skewers just at the top and bottom. The meat should not touch the base of the pan.
It is best to shape these kebabs just before grilling. Sprinkle a few drops of onion juice over the kebabs before placing on the grill.
Grilling the Kebabs
Arrange the skewers spacing them apart, directly over the grill without the grate, about 8-10 cm above the glowing coals. Tip: Depending on your grill, you may place metal pipes on either side to help support the skewers. Bricks are sometimes lined on either side to create a platform for placing the skewers.
Make sure that the kebabs do not touch the grill and are cooked with direct heat from the coals.
Tip: If you are testing koobideh recipe first time and prefer to keep the grate on the grill, make sure the skewers are a bit elevated and the meat does not touch the grate. So while you are learning, even if the meat drops off, you don't lose the kebabs into the coals completely.
Within a few seconds, start flipping the skewers over. This helps cook the meat on the outside and attach it to the skewer. It is important to flip them over before they cook too much on one side, or the meat on the other side will fall off.
The kabobs should be grilled for a total time of 4-5 minutes on each side. The meat should have a nice brown sear outside and cooked well inside. (not pink) Brush on the basting mixture just before taking the kebabs off the grill.
Take them off the grill while they are still juicy and tender. Do not overcook or they will dry out.
Serving the Kebab Koobideh
Using a small piece of flat bread, gently loosen the kebabs from one end and slide them out to a serving platter that has been lined with flat breads, such as, lavash or sangak. The hot juices from the kebabs are soaked up the bread.
Garnish with a sprinkle of sumac or lemon juice. Keep the kebabs warm by covering with more flat breads.
Serve the kebabs fresh off the grill with saffron flavoured rice or flat breads, grilled veggies, sumac, fresh herbs and doogh. (Persian mint-flavored fizzy yogurt drink)
Notes:
You may also use only lamb or only beef. For beef, a combination of finely ground chuck and ground sirloin would be good. If necessary, you may twice grind beef in a meat grinder, not a food processor.
The amazing taste of these kebabs simply relies on good quality ingredients - fresh ground meat with optimal fat content and grated onions; adequate kneading of the meat mixture, a charcoal grill and proper grilling technique. In fact, the trick is more in the technique!
The kebabs can also be kept warm in the oven in a container with good seal.
Kebab Koobideh Recipe in Oven: Grill the kebabs on HIGH setting for about 4-5 minutes each side. Read the skewer flipping instructions in the recipe.
Reheating leftovers
Sprinkle some water in the bottom of an oven safe dish with a good seal and warm it up, preferably in the oven, or place the kebabs over rice and reheat them together. The steam will heat up the kebabs without drying them out.