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Persian Kabobs on LBGE

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.

Comments

  • LegumeLegume Posts: 8,291
    Very nice - how about a link to a recipe?
    Austin, TX
  • Welcome. Great start.
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

  • mkeggmkegg Posts: 24
    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. 
  • calikingcaliking Posts: 11,274
    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 2013
    A happy BGE family in Houston, TX.
  • CPARKTXCPARKTX Posts: 1,879
    Fantastic, love it
    LBGE & SBGE.  Central Texas.  
  • Mattman3969Mattman3969 Posts: 8,090
    You came out swinging!   Great cook and welcome aboard. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Delicious looking cook. 

    John - SLC, UT

    2 XLs, Medium, MM, and Mini

  • YukonRonYukonRon Posts: 12,402
    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
  • KayakKayak Posts: 159
    edited August 2017
    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
  • WolfpackWolfpack Posts: 2,682
    Those look amazing- keep posting heck of a start. 
    Greensboro, NC
  • mkeggmkegg Posts: 24
    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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