PREPARATION KABAB KOOBIDEH

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

2. 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.

3. Once the meat and onions are chilled, at least. 2 hours, add onions, salt and pepper to minced meat and mix everything well. 

4. It is important that you use your hands to knead minced meat really well until you have a homogeneous texture. So keep kneading, kneading and kneading.

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

6. Moisten your hands and take a large round piece away from the minced meat, knead it again in your hand and place it tightly around the center of the skewer. Start pressing your hands while you open and closed it over and over again, push the meat up and down around the length of the skewer. It is important to leave the skewer empty at the top and bottom.

7. As soon as the minced meat is evenly spread about 1 cm thick on the skewer, press 1 cm wide patterns into it with your pointing finger and thumb. Now press the ends tightly again with some water.

8. Put the finished skewer on the tray until all the others are prepared. It is important that the minced meat does not touch the tray, therefore it should have a high edge, a high baking tray is also suitable for this. The finished skewers are again placed in the refrigerator until the grill is prepared. 

9. As soon as the charcoal is covered with white ash and the coals glow red, the skewers are placed on the manghal (Persian grill) one by one.

10. Once they are all on the grill, after about 30 seconds, start over and rotate the skewers around. This way all skewers are grilled from each side, for this each skewer should be turned 4x. After about 4 - 5 minutes Kabab Koobideh is ready and put in the lavash bread until all skewers are grilled.