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38 Commentaires

  1. My family saw the skewers and asked why the hell I had swords. I got them more for kabobs. FYI they take big pieces of meat. I ordered ones about half as wide and they were much better but, I knew I wanted to do so stuff like this so I am good!

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  4. That’s an insult , u throw that on the grill grates? The whole point is to havem hang in the air and not let them fall off skewers, and swear ur guts out if they do fall.

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  6. breath with your mouth so you cry a lot less, sulfur in the onion mix with the water in your eyes create mild sulfuric acid that cause the crying, eye reaction to clear the acid!

    mix the onion with salt and leave it in the fridge for few hours, and it turn sweeter, salt/alkaline
    neutralize the sulfuric acid

    and with 25% to 30% fat you don't need baking soda

    half way through cooking you take it out and put on the bread without squeezing it, this will let the heat from skewer cook the middle of it without any heat from outside so it cooks evenly, biggest mistake most people do is squeezing and get the juice out and having dry kebob

    and there are enough melting fat from the meat ,no need to butter it during cooking, butter have low melting temp and it will burn and gives the bitter taste if used during cooking, you
    may add mixture butter and saffron after cooking to get that taste you intend to do, and get better result

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  12. Love your personality – you are very very funny! I do agree that everyone should put their spin on the kebab koobideh – thats how we discover new recipes. When I got started, my goal was to get the recipe to get that "restaurant taste". I started with just using 100% beef and 0% lamb…but honestly I would describe what I ended up with as "hamburger hotdogs" – they were just hamburgers in the shape of kebabs. In my opinion, there are some rules that if you bend too much – you will end up with something delicious, just not something you can pass off as kebab koobideh. One helpful thing I found is using the meat mincer to crush up the onions works great (food processor liquifies the onions – not a fan).

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  17. She didn’t emphasize how easily the meat will fall off the skewer into the fire if u don’t execute any of the following:
    -75/25 or 80/20 well grinded meat that’s well mixed with the onion
    -removing the onion juice before mixing
    -the way you put the meat on the skewer, there is a technique to it, much harder than it looks
    -have a hot grill, keep flipping the skewers
    There are things you can add to cheat, like baking soda she does here, but it changes the texture

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