Kabab Koobideh – Persian Ground Meat Kebab

👨‍🍳 Method

For the Meatball mix

1. 1
   Grate the onion.

   Grater
2. 2
   Squeeze the onion dry in a clean cloth.

   Kitchen towel
3. 3
   Mix the ground meat with the onion, chili, turmeric, salt and black pepper until evenly combined.
4. 4
   Knead the mixture about 5 minutes, until smooth and sticky.

   💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
5. 5
   Divide the mixture into 4 equal parts and, with wet hands, shape them into long logs about 20 cm long around skewers.

   Skewers

To assemble

1. 6
   Heat a grill on high heat.

   Charcoal grillorGas grill
2. 7
   Grill the kebabs 4–5 minutes per side, until they are browned outside and done to your liking.

   Tongs

   💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
3. 8
   Serve the kebabs over the rice with the lemon slices.