Recipe for koobideh? Good source for flat skewers?

Ed

Anyone have any good recipes for koobideh (Middle Eastern ground beef or lamb with spices)? Also looking for a good source for flat metal skewers, the sort that make it impossible for the skewees to rotate on them.

Banker John

Ed,
The key to koobideh is FRESH ground beef with a good bit of fat, like 80-85% lean which means 15-20% fat.[p]For kabob swords, try here: http://www.kabobzan.com/[p]As for a recipe, my brother is married into a Persian family. Here is a version of what I have been taught...[p]1# FRESH ground meat 80% lean
1 egg white (seperate the yolk out and discard/save for another recipe)
1 TSP crushed sea salt (can substitute Kosher salt)
1/2 TSP Pepper (I use white pepper)
1 Medium onion, shredded. After shredding, dry the onion in paper towels to remove as much moisture as possible.
1/2 TSP of Saffron, crushed.[p]Let meat come to room temperature for about 45 minutes to an hour. Fill the sink with warm water, about 100 degrees, and float a steel bowl in the water. Mix all the above ingredients except saffron together in the warmed bowl (you can remove bowl from water while mixing). Keep mixing until the meat forms a pasty sticky ball. Add saffron a pinch at a time and work into the meat. Let this mixture sit covered at room temperature for about 2 hours.[p]Shape meat onto swords (I highly recommend the ones from above; they are flat and have a good surface for the kabobs). The key to placing the meat on the swords is to keep the thickness consistent across the sword. I like the meat to be about 1/3 inch on each side of the sword. After putting meat on sword, gently make pinch marks along the sword making indentations every inch along the sword.[p]Cook over open coals. I use an old gasser with the top and guts removed. The base makes a symmetrical base to hold about 12 swords. Place swords on the grill and begin flipping the swords, starting at one side moving left to right. Keep the swords turning until the meat reaches 140. Once the meat is done, remove swords and wraps swords and koobideh in foil until ready to eat.[p]Serve with Basmati Rice, yogurt, flat bread and lots of herbs (don't ask me what kind; someone else provides these for the dinner).[p]Hope this helps,
Banker John

crkscrw

Ed,[p]For the flat skewers, check amazon.com or do a search on "Steven Raichlen" the barbeque guy. He has a line of grilling stuff that includes several different widths of flat skewers.

Ed

Banker John,[p]That recipe looks good but, wow, what a lot of work. Still, I figure I gotta try it. I'd found the kabobmaker site before by googling and liked the concept but the wooden handles are a problem. I want something I can drop into a BGE so I figure I'll try your recipe but use the Raichlen skewers that crkscrw recommended.[p]Thanks.

Ed

crkscrw,[p]
Thanks,[p]Those skewers were exactly what I was looking for.

Banker John

Ed,
I have tried the non wooden handle skewers and did not like them. As the metal heats, the heat is transferred to the handle, making turning the swords more difficult. I had to use gloves and ended up dropping a kabob :( You are correct, it is a lot of preparation for these and dropping one SUX![p]I believe you would like the wooden handles better, along with the longer swords. The handle ends with wood will stick plenty far off the edge and away from flames.[p]Good luck and let us know what you decide upon. Also, let us know how your koobideh turns out. I can also share a great chicken kabob recipe when you are ready.[p]Banker John

Ed

Banker John,[p]You're getting me more interested. How long are the skewers? I'm thinking I could use a grill extender on the BGE and be able to keep the wooden handles outside the egg, with the top down. Does the kabob form work as well as their demo makes it seem. Also what's the "unit" they sell - 5 skewers, form, etc? [p]Thanks for your help, and any time you're willing to post that chicken kabob recipe I'd love to see it.

Banker John

Ed,
The swords I have used are about 30 inches (5-6 being the handle). I have not used them on a BGE, rather an old gasser with the lid and guts removed leaving the shell bottom to hold lump and the edges being equidistant. The swords would be plenty long enough to lay across an egg and thin enough to close the lid, if you wanted. Again, I have done them always over an open coals and constantly rotate them.[p]Kabob form??? sorry, I was taught by a Persian how to form the koobideh by hand onto the sword. Can't help you here. 5 Swords should be plenty for a family of 4.[p]The chicken recipe:[p]1 - 1gallon Zip Lock bag
4 boneless skinless chicken breast
1 large Vidalia/Sweet onion
1 cup olive oil
1/2 tsp crushed saffron[p]Slice chicken into strips about 1/3 inch thick. Quarter onions and separate layers. Crush saffron using morter & pistel (sp?). Add oil and all above ingredients into Ziplock. Place bag in fridge. Roll ingredients in bag a few times a day for 3-4 days. Skewer onto swords and cook over lump, direct, with veggies making kabobs. For variety in the same meal, use 2 chicken breasts and 1/2# london broil (keep in separate bags during marinade).[p]Banker John

Ed

Banker John,[p]
Thanks!!!