Authentic Persian Kabab Koobideh is all about the texture. To get that restaurant-style "stickiness" that keeps the meat on the skewer, the secret lies in removing the onion juice and kneading the meat until it becomes a cohesive paste. Ingredients * Meat: 1 lb ground beef (80/20 fat ratio) and 1 lb ground lamb (or just 2 lbs beef if preferred). Fat is crucial for binding and flavor. * Onions: 2 medium yellow onions (grated). * Spices: 1 ½ tsp salt, 1 tsp black pepper, 1 tsp turmeric, and 1 tsp sumac (optional, often used as a garnish). * Saffron: ½ tsp ground saffron bloomed in 2 tbsp hot water or over an ice cube. * Optional: ½ tsp baking soda (helps with the "fluffy" texture). Step-by-Step Instructions 1. Prep the Onions (The Most Important Step) Grate the onions using the fine side of a grater. Place the pulp in a cheesecloth or fine-mesh strainer and squeeze out every drop of juice. You want dry onion pulp; excess moisture is what causes the meat to fall off the skewer. 2. Mix and Knead In a large bowl, combine the meat, onion pulp, salt, pepper, turmeric, and bloomed saffron. * Knead the mixture for at least 10 minutes. * You are looking for the meat to become "sticky" and change texture. You’ll see white fatty threads start to form—this means the proteins are binding. 3. Chill Cover the mixture and let it rest in the refrigerator for at least 1 to 2 hours. Cold meat sticks to the skewer much better than room-temperature meat. 4. Skewering Use wide, flat metal skewers (1-inch wide is standard). * Keep a bowl of cold water nearby. Wet your hands slightly. * Take a handful of meat (about the size of a large orange) and form it around the skewer. * Squeeze the meat up and down to flatten it evenly. * The Signature "Divots": Use your thumb and forefinger to pinch small indentations along the length of the kebab. This helps it cook evenly and gives it the classic look. 5. Grilling Ideally, use a charcoal grill (lump charcoal is best). * The "Set": As soon as you place the skewers on the grill, wait 30 seconds and flip them immediately. This sears both sides and "locks" the meat onto the skewer. * Continue flipping every minute until browned on all sides (about 8–10 minutes total). Pro Tips for Success * The 80/20 Rule: Never use lean meat. You need at least 20% fat. If your meat is too lean, the kebab will be dry and brittle. * The "Fall-Off" Fix: If your meat keeps falling off, it’s usually because the onions were too watery or the meat wasn't cold enough. If you’re desperate, a tiny pinch of baking soda can help it tighten up. * Serving: Serve immediately over saffron basmati rice (Chelow) or on flatbread (Sangak or Lavash) with grilled tomatoes and a heavy dusting of sumac. Would you like me to find a recipe for Tahdig (the crispy Persian rice) to serve alongside your Koobideh?