Kebob Koobideh is made with ground lamb or beef or a combination of the two. This is one of the most popular kebobs you can find on the streets of Iran. This Kebob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the almas halal food.
In our house Kebob Koobideh is served with Persian Steamed Rice . A piece of Sangak is used to pull the kabob off the skewer and then divided among guests to enjoy. Hot kebob juices make the Sangak quite a desirable delicacy!
Finely chop the onion in the food processor. Transfer to a sieve and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground meats.
For best results make this kebob koobideh with fresh ground beef and lamb, not previously frozen, in room temperature. Mix the meat and onion pulp with the rest of the ingredients and knead with your fingers.
After kneading the mixture for a few minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a ball with the mixture and place a 1-inch wide metal skewer on it, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer. Leave a few inches from the tip and handle section of the skewer clear for grilling. The thickness of the meat mixture should be about 1/2 inch all around the skewer.