Kabab Koobideh (کباب کوبیده) — Persian Minced Lamb Skewers

• 700 gLamb shoulder, boneless, very cold (Cut into 2 cm cubes; aim for 20–25% fat for best texture)
• 250 gYellow onion (About 1 large; finely grated on a box grater)
• 12 gSea salt (About 2 tsp fine sea salt)
• 2 gBlack pepper (About 1 tsp, freshly ground)
• 8 gSumac (About 2 tsp, for serving)
• 8Metal kebab skewers (Wide, flat skewers, 2–3 cm wide, for proper adhesion)
• 30 mlIce water (1–2 tbsp, used only if mixture feels too stiff while kneading)
• 10 mlNeutral oil (For lightly oiling hands and skewers)

Instructions

1. 1

   Chill for better binding: place the lamb cubes in the freezer for 20 minutes until very cold but not frozen solid. Meanwhile, grate the onion finely, then squeeze it firmly in a clean towel for 2–3 minutes to remove as much juice as possible; measure 120 g squeezed onion pulp.

2. 2

   Make a fine mince: grind the cold lamb through a meat grinder (4–5 mm plate) twice, or pulse in a food processor in short bursts (10–12 pulses) until evenly minced and tacky. Keep the meat cold; if it warms, refrigerate 10 minutes before continuing.

3. 3

   Season and knead to develop texture: in a cold bowl, combine minced lamb, squeezed onion pulp, sea salt, and black pepper. Knead vigorously by hand for 8–10 minutes until the mixture becomes sticky and cohesive and clings to your palm. If it feels overly stiff, add up to 30 ml ice water gradually.

4. 4

   Rest for adhesion: cover the bowl and refrigerate the mixture for 45 minutes. This rest firms the fat and helps the proteins bind so the kebab stays on the skewer. While resting, prepare a charcoal grill for high heat or preheat a gas grill to 260°C with a hot zone and a cooler zone.

5. 5

   Shape on wide metal skewers: set a bowl of cold water nearby. Lightly oil your hands and skewers with 10 ml neutral oil. Divide the mixture into 8 equal portions (about 105–110 g each). Press one portion firmly along a skewer, flattening to about 1.5 cm thick and 20–22 cm long.

6. 6

   Seal and ridge: with wet fingertips, press the meat tightly at the skewer edges to lock it on. Create shallow ridges by pinching along the length every 2–3 cm; this increases surface area for browning and helps the kebab cook evenly. Repeat with remaining portions, keeping shaped skewers chilled.

7. 7

   Grill and set the kebab: place skewers over the hottest part of the grill. For the first 60–90 seconds, turn every 15 seconds to set the surface and prevent slipping. Once firm, grill 3–4 minutes per side (total 8–10 minutes) until browned with slight charring and an internal temperature of 68–71°C.

8. 8

   Rest, season, and serve: transfer skewers to a tray and rest 2 minutes so juices redistribute. Slide kebabs off the skewers using flatbread or a spatula. Serve immediately sprinkled with 8 g sumac, alongside rice or flatbread and grilled vegetables. Keep leftovers out of the temperature danger zone; refrigerate within 2 hours.