Kubideh Kebab

Kubideh Kebab has a couple of interesting tricks which only good cook do know well. Here are the main tricks to prepare delicious kebabs served in great restaurants.
To make a good mixture for Kebab, it is necessary to apply 2/3 fresh meat from lamb spare ribs and 1/3 veal or calf meat.
Each 1 kilogram of meat would need 300 grams onions, or almost 3 medium onions. Grate the onions well and drain the water since its juice will make your dish sweet.
Make sure to knead the mixture well and refrigerate it for 3 hours before putting onto the skewers.
The meat should be ground at least 3 times.
If you are applying brand-new skewers, expose them to the open fire for the first time.
To put Kebab mixture onto the skewers, drench your palms in a bowl of water. You are recommended to wet your skewers. If they are wet and cool, the mixture will stick well to the skewer.
Add salt, saffron and pepper, which will remove the smell of raw fresh meat, into the mixing bowl. Do not use bread crumbs, flour or turmeric powder at all.
Do not apply baking soda either since it will bitter kebabs. Eggs are not recommended either since they cause the kebabs to burn easily.
Take an orange-sized piece off your meat mixture for making one Kebab. Try to press well the end and beginning part of the skewer to prevent kebabs from falling apart.