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Persian Kabobs on LBGE
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mkegg
Posts: 25
Hello all! Long time lurker here. First of all, thank you for all the fantastic knowledge you guys share on this forum. It helped a lot getting up to speed with my egg.
Tonight I did Persian koobideh kabobs with ground lamb and beef and it was probably one of my favorite cooks to date. I also remembered to take pictures, so I figured now was as good a time as any to put a post out there. I hope the pictures come through Ok! Thanks again for all the free wisdom! Sorry not sorry about the fork in the shot.
Tonight I did Persian koobideh kabobs with ground lamb and beef and it was probably one of my favorite cooks to date. I also remembered to take pictures, so I figured now was as good a time as any to put a post out there. I hope the pictures come through Ok! Thanks again for all the free wisdom! Sorry not sorry about the fork in the shot.
Comments
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Very nice - how about a link to a recipe?
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Welcome. Great start.Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
It is based off of https://persianmama.com/kabob-koobideh-grilled-minced-meat-kabobs/ with a few adjust ments based on what I had in the house. I used to have this all the time when I lived in DC, but I can't find it in MI so I decided to try it myself.
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Awesome cook!
And bonus point for the kebabs staying on the skewers
That's been a bit of a challenge in the past. #1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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You came out swinging! Great cook and welcome aboard.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Delicious looking cook.
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It was all great, beyond on dude worthy, then the picture with the fork. Sorry you know the rules.
Fabulous cook. Thank you for sharing. Oh yeah:
Dude."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great looking cook!
With an XL, I'm always looking for a good way to suspend the skewers. Maybe a nice heavy steel rectangle...
Also curious how you got the meat to stick so well? I made some larger ones recently and it was tricky!
Bob
New Cumberland, PA
XL with the usual accessories -
Awesome first post, I'll take a plate here
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Those look amazing- keep posting heck of a start.Greensboro, NC
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Thanks for the kind words all.
@Kayak I think the trick is to shred the onion very finely and then wrong out all the moisture. Also, unlike hamburgers or other ground meat dishes, you really want to work the meat mixture well. It helps it bind together. Lastly, you should keep it in the fridge until you are ready to cook and I found it helps to turn a few times quickly when you first put them on to help "set" the meat on thr skewer. I watched a lot of YouTube videos before trying this...
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