Persian Cheese-Infused Koobideh Kebab

Finely grate the Ninia and Cheddar cheeses and set aside.

Grate the onions, then gently squeeze out excess moisture to prevent the mixture from becoming too wet.

In a large bowl, combine the ground meat, grated cheeses, onion, salt, and black pepper.

Knead the mixture thoroughly with your hands until it becomes cohesive, evenly mixed, and slightly sticky—this helps the kebabs hold together on the grill.

Divide the mixture evenly and press it firmly onto metal skewers, shaping into uniform kebabs along the length.

Refrigerate the skewered kebabs for about 2 hours to firm up and ensure they keep their shape during grilling.

Preheat the grill to high heat. Place the skewers over the heat and grill until the surface sets and lightly browns.

Lower the heat and continue grilling, turning occasionally, until the kebabs are cooked through, juicy, and evenly browned.