Tips on cooking “Kobida” Kebab

Kobida Kebab is a traditional and very popular Persian dish served in Iran. There are four main types of this delicious kebab in the Persian cuisine: kebab Kobida (which is the regular kebab found in every Persian restaurant), there is also kebab-bites, gemstone kebab (bits of grilled chicken make up the “gem”) and also the popular Saffron Kebab. The process of making the kebab might seem easy at first sight but in might prove slightly tricky when you try it in your own kitchen for the first time.
Here are some tips from culinary experts to help you:

Tips:

1. One of the most important tips to always keep in mind is the amount of liquid that comes out of the onions. To make sure the kebab won’t fall off the skewers once it is put on the grill, make sure you squeeze the grated onions very well to get rid of any excess liquid.
2. You can put the grated onions in cheesecloth and squeeze firmly to make sure there is no liquid left.
3. The ground beef used to make the kebab is ideally made up of both beef and lamb because in order to achieve the desired texture it’s necessary to have a leaner meat such as beef to keep the volume and a well marbled piece of lamb to add enough moisture to the kebab.
4. Some recipes might call for bread crumbs or white flour in the meat mixture but it is completely unnecessary. By following these tips carefully you will not face any problems when putting the meat on the skewers.
5. Do NOT use turmeric in this dish! Even though some recipes might include turmeric as a spice, keep in mind that traditionally the best spice combination for kebab is salt and black pepper, and saffron is used in the delicious saffron kebab.
6. It is best to let the meat mixture marinate for a few hours in the refrigerator. This helps in keeping the meat successfully on the skewers.
7. After you put the meat on the skewers, stack them on top of each other and let them rest in the fridge for one or two hours as well to make sure the meat stays on the skewers when it is put on the grill.
8. Make sure the skewers are not too close to the fire or the kebab would burn very fast (because of the high fat content) but don’t set them too far from the fire either because they might end up too raw inside. Most Persians prefer their kebab well-done and browned all the way but a little bit of redness in the middle is not really a problem. Make sure not to turn the skewers too often or too fast because it results in inconsistently cooked meat.
9. The kebab is traditionally served with white rice topped with steamed saffron with a pitcher of dough, a salty Persian and Turkish specialty drink made from yoghurt.
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