Kabab Koobideh (کباب کوبیده) — Cheesy Persian Minced Kebab Skewers

• 600 gGround beef (80/20) (cold from the refrigerator for better binding)
• 200 gGround lamb (cold; adds classic koobideh richness (optional but recommended))
• 300 gYellow onion (1 large; finely grated on the small holes)
• 10 gSea salt (about 1 3/4 tsp; essential for protein binding)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 1 gBaking soda (about 1/4 tsp; improves tenderness and browning)
• 30 mlIce water (2 tbsp; helps emulsify and keep the mixture cold)
• 120 gNinia-style brined white cheese (drained well, cut into 6–8 mm cubes; see substitutions if unavailable)
• 80 gCheddar cheese (sharp; cut into 6–8 mm cubes)
• 15 mlNeutral oil (1 tbsp; for brushing skewers and grill grates)

Instructions

1. 1

   Grate the onion into a bowl, then squeeze it firmly in a clean towel or cheesecloth to remove as much juice as possible (aim for about 120–150 g squeezed onion pulp). Discard or reserve the juice for another use. Keeping the onion dry is crucial so the kebab mixture holds on the skewers.

2. 2

   In a large, cold bowl, combine ground beef, ground lamb, squeezed onion pulp, sea salt, black pepper, and baking soda. Add the ice water and knead vigorously by hand for 6–8 minutes until the mixture turns sticky and cohesive, like a smooth paste. Cover and refrigerate for 45 minutes to firm up.

3. 3

   While the meat chills, drain the brined cheese thoroughly and pat it dry. Cut both cheeses into 6–8 mm cubes so they melt without leaking too quickly. Mix the two cheeses together and refrigerate until needed. Keep the cheese cold so it stays in place during shaping.

4. 4

   Prepare a charcoal grill for medium-high heat (about 230–260°C / 450–500°F at the grate), or preheat a gas grill to medium-high with a hot zone and a cooler zone. Brush the grates lightly with neutral oil. If using metal koobideh skewers, chill them 10 minutes for easier handling.

5. 5

   Divide the meat mixture into 8 equal portions (about 105 g each). With wet hands, flatten one portion into a rectangle in your palm, add 25 g of the cheese mix in a line down the center, then fold the meat around it and pinch to seal completely. Repeat, keeping seams tight to reduce cheese blowouts.

6. 6

   Press each filled portion onto a wide, flat skewer, spreading it evenly to about 2 cm thickness and 18–22 cm length. Create classic ridges by pressing your fingers along the meat every 2–3 cm. Keep a bowl of water nearby to re-wet hands; warm hands can cause slipping.

7. 7

   Grill over the hot zone for 2 minutes, then flip carefully. Grill 2 minutes more, flipping once again, until the exterior is browned and set. Move to the cooler zone and cook 6–8 minutes, turning every 2 minutes, until the center reaches 71°C / 160°F and the cheese is molten.

8. 8

   Rest the skewers for 3 minutes off heat, then slide the kebabs onto a platter using flatbread or a piece of parchment for grip. Serve immediately while the cheese is still flowing. For extra smokiness, briefly pass the kebabs over the hot zone for 15–20 seconds just before serving.