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

• 600 gGround beef (80–85% lean) (cold from the refrigerator)
• 200 gGround lamb (cold; adds classic koobideh aroma and tenderness)
• 300 gYellow onion (about 2 medium; finely grated)
• 10 gSea salt (about 1 3/4 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 1 gBaking soda (about 1/4 tsp; helps bind and keeps koobideh tender)
• 30 mlIce water (about 2 tbsp; added gradually while mixing)
• 120 gNinia-style brined cheese (drained well, patted dry, then coarsely grated)
• 120 gCheddar cheese (sharp preferred; coarsely grated)
• 15 mlNeutral oil (about 1 tbsp; for brushing skewers and grill grates)

Instructions

1. 1

   Grate the onion on the fine holes of a box grater into a bowl. Transfer to a clean kitchen towel and squeeze firmly for 1–2 minutes to remove as much juice as possible; measure 180 g squeezed onion for the mixture. Discard or save the onion juice for another use to prevent the kebabs from slipping.

2. 2

   In a large chilled bowl, combine ground beef, ground lamb, squeezed grated onion, sea salt, black pepper, and baking soda. Mix vigorously by hand for 6–8 minutes until the mixture becomes tacky and cohesive. Drizzle in the ice water gradually while mixing to create a smooth, sticky paste-like texture.

3. 3

   Cover the bowl and refrigerate the meat mixture for 45 minutes to fully hydrate the onion and firm the fat. Meanwhile, combine the grated Ninia-style brined cheese and grated cheddar in a separate bowl. Refrigerate the cheese blend so it stays cold and easier to seal inside the meat during shaping.

4. 4

   Preheat a charcoal grill for high heat (aim for 260–315°C / 500–600°F at the grate) or preheat a gas grill on high for 15 minutes. Oil the grill grates. If using flat metal koobideh skewers, lightly oil them as well. Keep a small bowl of cold water nearby for wetting hands while shaping.

5. 5

   Divide the meat into 8 equal portions (about 100 g each). For each kebab, flatten one portion into a 18–20 cm strip in your palm. Place 30 g of the cheese blend in a line down the center, leaving 1.5 cm border. Fold meat over the cheese and pinch seams firmly to fully seal.

6. 6

   Press each sealed portion onto a flat skewer, spreading evenly to about 18–22 cm long and 1.5–2 cm thick. Firmly press along the length to bond to the skewer, then create shallow ridges with your fingers every 2–3 cm. Chill the skewered kebabs for 10 minutes to set the shape.

7. 7

   Grill the kebabs over direct high heat. Place skewers on the hottest part of the grill and cook for 1 minute, then rotate and flip every 30–45 seconds for the next 5–7 minutes to set the surface quickly and prevent sliding. Keep the grill lid open for charcoal-style airflow.

8. 8

   Continue grilling until browned with light charring and the center reaches 70°C / 158°F, 2–4 minutes more depending on thickness. Total cook time is usually 8–12 minutes. Rest the skewers for 2 minutes, then slide kebabs off onto a platter so the molten cheese stays inside.