PREPARATION KABAB KOOBIDEH

1. Let your butcher pass the meat through the mincer 2 - 3 times.

2. Place the minced meat in the fridge for a few hours to chill it properly.

3. Grate the onions finely and strain the onion water out through a sieve with a spoon. Pour away the extracted onion juice. Now place the onions in the refrigerator to keep them chilled.

4. Once the meat and onions are chilled, for at least 2 hours. Add onions, salt, and pepper, and mix everything well.

5. Use your hands to knead minced meat well until you have a smooth texture. So keep kneading, kneading, and kneading.

6. Place the skewers on a large tray. Also, place a bowl of cold water right next to it.

7. Wet your hands and take a large piece of the minced meat, knead it in a round shape in your hand, and place it tightly around the center of the skewer. Press your hands while you open and close it, and press the meat around the skewer. Leave the skewer empty at the top and bottom.

8. Spread the minced meat about 1 cm thick on the skewer, and press 1 cm wide patterns into it with your pointing finger and thumb. Now press the ends tightly with some water.

9. Place the prepared skewer on a tray until all are prepared. Be sure the minced meat doesn't touch the tray, so the plate should have a high edge. A high baking tray is also suitable for this. Place the prepared Kababs in the fridge.

10. As soon as the charcoals are covered with white ash and the coals glow red, place the chilled skewers one by one on the mangal (Persian grill).

11. Start turning the skewers from time to time. After about 4 - 5 min. Kabab Koobideh is ready to put in the lavash bread until all skewers are ready.