How to Keep Kabob (Kabab) Koobideh from Falling off the Skewer - Quick Tips - Cooking with Yousef

Hi Friends, today we are doing something a little different. I have gotten asked this question several times so I decided to make a video dedicated to the problem at hand....and that is, "How to Keep Kabab Koobideh on the Skewer" when grilling.
For the original video on how to prepare Kabob (Kabab) Koobideh:
• Perfect Persian Kabob ...
I will be back with a new dish very soon, in fact, just filming it now.
See you and take care.

[@saadamiens]

I love my muslim brothers everywhere, Salam to you from a moroccan

[@Hullj]

Thank you very much, Yusef. My Persian foster brother taught me how to make a number of dishes but I am out of practice and he lives 3,000 miles away. ❤️

[@pranjalsingh5047]

Dear uncle Yousef,, The way u explained took my heart❤️

[@MT-gz5xe]

I wish you were my uncle so I could cook in your kitchen and learn everything from you. Thank you for your awesome videos!

[@CookingWithYousef]

Thank you for the very nice comment!

[@chiefsprinkles]

Thank you Yosef! I was definitely having trouble making these and your video helped tremendously!

[@steves6762]

Thank you amoo. My father thought me this 15 years ago but after he died 13 years ago a lot of the things he thaught me has been forgotten. This refreshed everything.

[@popjax2465]

Thank you my friend. Very detailed instructions. God bless you and your family! 🙏

[@babbytenders]

Thank you so much for this! I'm an instant fan, please keep making videos ❤

[@AmerCanada]

Amazing.. everything you told in this video , is worth remembering 🌹

[@charliewilson3234]

I'm going to give this a try. Thank you very much Mr. Yousef.

[@williambautista8929]

Awesome thank you so much!!! Looking forward to making these tonight🔥🙏🏻🖤

[@jamesandrews1130]

Good stuff Yusuf. I didn't think of draining the onion and used frozen meat. LEARNING FROM THE MAN. Not many kabob vendors in Newfoundland to learn from.

[@br5448]

kind words and video... Love everything about it. Thank you!

[@CookingWithYousef]

❤️💚

[@joypolk3093]

Thank you Yousef for the great video, I will try your technique soon!🤗🇺🇸

[@philipdemarkos1]

Yousef Sir, thanks for this beautiful video. You have put to rest my worst fears...the mince falling in to the fire....thanks ...God bless.WILL see all your videos

[@alechamid235]

Glad you showed us this trick, my problem is always having the kofta fall off the skewer, thanks.

[@cameronbatko]

Came here from pitmaster x. Cannot wait to try this.

[@lynnemovassaghi8088]

You are the best! Thank you for sharing❤️

[@rocket5557]

You make it look so easy. I’m going to break out my skewers again and give it another try with your instructions. Thanks

[@happylittlemonk]

I made some today. I got lamb shoulder (defrosted) and added all ingredients except onions. It was perfect and very sticky. As soon as I added the onions it started falling apart again. I suggest make sure there is NO liquid in the onions. Also onion has bitter taste, so do not add it immediately to the meat. Put it in a plastic box with lid and leave it in the fridge overnight or 3 hours at least. The onion will become sweat and loses its bitterness. Grate it without mashing it, use coarser grains to stop it watering so much. Drain all the liquid out, I would even put is in a kitchen towel like a bag and pressing in by turning the towel. I mince my own meat so I can control it better. Use the coarser grinder holes in mincer and do not over grind it, but massage it much more to break the fat. Also punching the meat rather than massaging it works much better. I would use a bottle base to do that if you haven't got the tool. However I found a better way to save the meat if it falls, but I am keeping it secret for now.

[@SHurdellmemories-ms8gz]

I used to own one of those. It is an open faced grill. Very handy. I will show my son as he does the grilling

[@happylittlemonk]

I made some today. I got lamb shoulder (defrosted) and added all ingredients except onions. It was perfect and very sticky. As soon as I added the onions it started falling apart again. I suggest make sure there is NO liquid in the onions. Also onion has bitter taste, so do not add it immediately to the meat. Put it in a plastic box with lid and leave it in the fridge overnight or 3 hours at least. The onion will become sweat and loses its bitterness. Grate it without mashing it, use coarser grains to stop it watering so much. Drain all the liquid out, I would even put is in a kitchen towel like a bag and pressing in by turning the towel. I mince my own meat so I can control it better. Use the coarser grinder holes in mincer and do not over grind it, but massage it much more to break the fat. Also punching the meat rather than massaging it works much better. I would use a bottle base to do that if you haven't got the tool. However I found a better way to save the meat if it falls, but I am keeping it secret for now. Reply

[@gloveson5687]

Thank you for great explanation 👍

[@erwinamesz7642]

Yousef, you are a champion!!! My favo bbq-er Pitmaster X learned from your video how to make this beautiful kebabs! Thanks!!!! He has made a video about it!

[@CookingWithYousef]

Wow, that is so awesome! Thanks for letting me know :)

[@frankiesalmon7545]

Such a great video, just like my dad used to make Koobideh. I’ve never seen that kind of grill in the UK, I would love to know where you got it from 👍🏽

[@jeffnichol3802]

Finally I was successful, 🎉thanks for the help. Cheers from Canada

[@CookingWithYousef]

💫

[@taono]

thx for the tip, i have the same skewers as you and the meat just fell off i threaded the skewer through the meat (big mistake) did your method of just pushing the meat on from the side and it worked a charm, Thank you!

[@azgardener79]

Thanks for the tips!

[@melaniedezaki-applewaithe1573]

Gratitude and goodness to and for you. Making some Kabob for my birthday in April. Mr Bezos' people will send my flat skewers on Saturday. My husband would enjoy making this too.

[@nazaninepineda]

Great job!! Afarin! 🎉

[@carpedm5107]

I love too, Yousef!

[@jessewheeler5237]

Thanks for teaching PitmasterX how to make kabab's!

[@sbhatt6023]

Thank-you for including the detail about removing water from the onion, and the importance of a long mixing time! I failed in my first attempt because another video I had watched said nothing about those crucial steps. I feel confident that when I try again, my meat will stick to the skewers.

[@CookingWithYousef]

Glad it was helpful!

[@sbhatt6023]

@@CookingWithYousef Update: I tried your tips last night when preparing the meat, and re-attempted making kababs today; it worked!!! I am so happy. Thank-you so much for sharing your knowledge.

[@CookingWithYousef]

@@sbhatt6023 Awesome!

[@fullcasitafullheart9476]

Thank you so much for this video. I did it all wrong! I used frozen meat, whole onion, wet skewers.😅Epic fail! Now I know how to do it properly.

[@dylanjonesbragdybachhomebrew]

Thank you very much, great vlog and very concise

[@rambam2992]

God bless your soul, I needed this so bad :D

[@CookingWithYousef]

🙏🏽💚

[@DanielA-mp2sk]

Thank you sir... Very informative

[@helenstella5152]

Thank you! This time the kabobs came out great!

[@nicolevaziri8055]

Wonderful video!!!

[@geniuspharmacist]

Nice video. I'm still working on my koobideh/kofta technique. I know that mixing makes it stay on the skewers but noticed that over-mixing can make it tough. Where did you get your grill/mangal?

[@MamaliHefazi1]

Dorood bar shoma, kheyli ghashang doros kardi agha 💎

[@Feedthelion]

Great advise

[@thummakhoong]

Thanks for sharing! By the way, where did you purchase your grill?

[@leonardodelacruz3859]

You're a treasure Mr. Yousef

[@CookingWithYousef]

💚

[@timivers8823]

Great tips! Making kabobs tomorrow!

[@bwabymafia]

I am going to be making seekh kebab today using your method inshallah

[@5volts440]

This video is awesome!!! I appreciate your sharing. Do you have a recipe video also?

[@rosea5679]

Salaam, love the grill you are using. Can you please share which brand it is.

[@crabbypatty10fefrefe]

I just ordered sikh from Amazon. I'm excited to try your recipes. The only thing I don't have yet is a charcoal grill.

[@CookingWithYousef]

Let me know how it turns out!

[@Sufficient4UsIsAllah]

Seekh* Sikhs are people who follow Sikhism. I don’t think they’re sold on Amazon.

[@FuriousCheddar]

Thank you Yousef!

[@CookingWithYousef]

You’re welcome 🌺

[@leonardodelacruz3859]

I must thank you for your explanation and tutorial and demonstration Mr. Yousef. Should we leave the mixed ground meat and onion in the ref before placing in on sikh?

[@safinaayoub6243]

Thank you soo much uncle g Insahallah I definitely try and then let you know once again thanks alots.

[@CookingWithYousef]

You are welcome!

[@WatermelonPhaser]

Thank you Yousef.

[@CookingWithYousef]

💚

[@mangdabid5371]

GREAT!

[@CookingWithYousef]

Thanks David!

[@danecory1236]

Thank you!

[@Mugz28sc1]

I read in the comments that you converted the grill yourself. Can you show us how the grill looks like and what you did? Great videos, by the way 👍🏽

[@CookingWithYousef]

Thanks for the comment & suggestion! I get this questions often and to be honest, it was a bit of a hassle putting the grill together, but maybe I will make this video. I think it's much easier to pick up a Mangal charcoal grill because they are easy to find and used more often. I use gas just for convenience, and I already had parts from my previous Mangal Grill I had bought in Iran.

[@carlosz7208]

Thanks dude!

[@sabawoonmomand5841]

Very good and informative video, how long before BBQ can I prepare my skewers in summer, Room temperature ( which will not fall off from skewers) ?

[@joeypais501]

Very well explained Sir. Can you show how we can do similar in an oven with skewers? Thank you.

[@AliAhmadi-hq9pj]

Thanks

[@azizhouston84]

What a beautiful name MasahAllah

[@CookingWithYousef]

💚

[@artlover081]

thank you so much, we love to make kebabs your style

[@RunningSD]

hi Yousef ty for sharing your recipes for us to try out. i have a question what is that contraption in your grill those cylinder looking things? is their somewhere i can get those too?

[@CookingWithYousef]

I believe you are referring to the cast iron flavorizer bars

[@junaina3071]

Thank you for this!! I tried so hard but the recipe I followed before finding your channel did not mention any of this and my kebabs ended up as pan fried koftas

[@Dinckelburg]

Thank you x

[@CookingWithYousef]

💚

[@MJ-jp6ow]

Hi mr youssef.. i would like to inquire about your griller. How it is made and what do you call it?

[@orcloverogrefiend5644]

I seem to lose meat about every 6 or so skewers so I will try these trips next time, especially turning them more often.

[@track2298]

Thank you

[@Sufficient4UsIsAllah]

Sealing ends of kebabs flat against skewer is a must too. Otherwise air gets in and causes the meat to swell and fall off.

[@MrBikercat]

Thanks for the tips. now to buy some meat and practice. By the way, what type of grill is that?

[@dyarizadeh3]

I tried to make Koobideh over the weekend. I walked away from the grill and I came back and my meat fell. I will try these tips next time I give it a go.

[@CookingWithYousef]

Just a little practice and you will be a pro!

[@ShantKelian]

Hi Yousef, where can I buy your grill? I have been looking for a gas grill that size for kebab.

[@ryehigh99]

Can you make a close up video of the exact finger actions you take to skewer?

[@laurensminnaar1651]

Skewers 1inch ordered from amazon and Thank you for the recipe and tips. Please advise of it common to add any chili or additional peppers Greetings from the Netherlands

[@CookingWithYousef]

Not for traditional Persian style, aside from sumac (though that’s not spicy). Occasionally I will grill some peppers with the tomatoes but not very often and that’s just because my wife likes them.

[@afgmom]

How did you make your ground beef so smooth and silky at the end? Mine is very grainy. Please explain

[@thatguyagainagain662]

Thanks for video. Really great tips. I see some recipes use baking powder, do you have any experience of this? I am making my mix the night before, is this okay?

[@CookingWithYousef]

Yes, that is ok to keep in in the fridge overnight. I don’t use baking powder or eggs…sometimes that helps to keep it sticky but once you get the hang of it, you don’t need any extra ingredients for stickiness

[@johnnguyen2228]

Where can i get that grill and what is the name of the grill?

[@shazmalik1]

Hi Yusef. How do you get the mince looking so smooth? I have tried even today to mix my mutton for 10 minutes but it doesn’t look as smooth as yours and it fell off the skewer again. I don’t know what I’m doing wrong. The mutton was fresh and no added water into the mix. Also meat was in fridge for 3 hours before trying to put onto clean skewers 🤪

[@robjoyce2395]

Thanks for your advice Yusuf. One question please - I cat see you cook the kebabs over an open flame. Do you think it would be OK to use an ordinary BBQ for cooing the kebabs? There would be no direct flames though and probably a little less heat. Thanks.

[@CookingWithYousef]

I’ve never tried myself but I’m sure you can. The heat won’t distribute as evenly so you have to stay on top of it.

[@Farah_H.]

Saalam How do u take out these from the skewers now after grilling/baking?

[@Piamia1010]

Hello! What if all you have is frozen ground beef?

[@marias3457]

what about diced onions? I prefer larger pieces as opposed to minced onions.

[@xeropunt5749]

What’s the reason for some recipes that leave onion juice in?

[@dsh4159]

Yousef joon, thank you so much for your expert tips. Can you please provide the name and brand of your grill and and where we could buy one? Tashakoor.

[@CookingWithYousef]

Hi, thank you for the comment. This is an old bbq grill I converted from an old gas mangal I bought in Iran. Charcoal mangal is easy to find but I was not able to find a gas one so I had to make one.

[@dsh4159]

@@CookingWithYousef Thank you Yousef joon for your reply, I do appreciate it!

[@havefuntazarasu5367]

What kind of onion

[@ghdirroshanzade7793]

👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻

[@CookingWithYousef]

💚🙏🏽

[@omegoa]

I tried a second time again today and it fell off again. 22% fat .. I don't know if it was ever frozen. Maybe I'll check that again. I did put chopped parsley and chopped onion. It was not sticky enough - was the onion? the parsley? was it frozen previously? Hmm .. I'll try again! I will master this (or get very fat trying!). Thank you!

[@CookingWithYousef]

Great attitude! You will get it, just takes a bit of practice :)

[@omegoa]

@@CookingWithYousef thank you! This was a grest video 😃

[@spourdas9613]

I thought it was better for the meat to be cold than warm.

[@imim4136]

*What kind of manghal is that? It’s gas for sure but I can’t picture it?*

[@SanJoseDale]

I followed your process and suggestions exactly. When I finished mixing the beef, it was very sticky. After a few hours in the refrigerator however, it was much wetter, and didn’t stick nearly as well as it would have. Do you always prepare just before making skewers? Perhaps I should mix again with hands just prior to forming. I suspect the time resting in the refrigerator allows the fat to solidify?

[@AliAhmed-yz8qo]

hey when making kebab like these its an instant dish...so no setting in the fridge or pre-paring....you cut and mix and skew immediately

[@SanJoseDale]

@@AliAhmed-yz8qo How would restaurants do it, they must make the skewers up ahead of time. Maybe they can be refrigerated on the skewer?

[@AliAhmed-yz8qo]

@@SanJoseDale at our shop we skew them up whenever they are ordered. We just keep the mince sightly chilled in an ice water bath like all veges....

[@zahdin]

Salaam, can you please tell the make/model of your grill, I need something small but high flame like yours?

[@CookingWithYousef]

Hi, I converted this one from an old charcoal grill. I would look for a “Mangal” for Kabobs which are easy to find. They are mostly charcoal and it’s kind of hard to find a gas one outside of Iran.

[@shankerghosh959]

We didn't know that one needs to turn the skewer so quickly. Can we keep the marinated minced meat with spices in refrigerator for few hours ?

[@CookingWithYousef]

Yes, that’s no problem. I often prepare it earlier for dinner.

[@sanlic2968]

I just tried these today and the meat fell off. These were my mistakes: 1. My onion wasn't as drained as it should have been. 2. I did grind fresh meat, but it had a small semi frozen portion. It added extra moisture to my meat once it was conpletely thawed. 3. I had just washed my skewers and they weren't completely dry. 4. My grill was not as hot as it should have been. The only successful part was the flavor because I did follow your recipe. After watching this video, I know I will have a much better outcome. Thank you for sharing your knowledge with us. May you have a great day!

[@xeropunt5749]

👌👍🙏🌹

[@SH-in1mh]

What kind of grill do you have??

[@CookingWithYousef]

I made this myself from an old BBQ grill....these grills are called Mangals

[@ericpetro9840]

Where did you get that grill? Did you make it?

[@CookingWithYousef]

Hi, yes, I converted my old bbq grill into a gas “mangal”.

[@ericpetro9840]

@@CookingWithYousef WOW! Was this a difficult project, is it something you could easily explain? I like to cook kebab every week for my meal prep lunches but the coals just take so long to get ready every time. I would love to do this.

[@CookingWithYousef]

Hi Eric, well, I had some spare parts from an older Mangal grill I brought over from Iran years ago, and I had to fit Burners and Flavorizer bars into the grill and make several other modifications. It took some trial and error. I've looked around but its hard to find gas Mangal's here, but there are plenty of charcoal ones available.

[@fariborzlalezarzadeh7920]

Cooking With Yousef Great explanations Yousef. There are some gas grills that come with charcoal trays which makes it ideal to fire up the charcoal with the gas burners under it and do the manghal style cooking with Sikh. I just installed one coyote brand from bbqguys.com. It gets very very hot. I burned my first batch of kabob not realizing how hot it got. Will be practicing more to get hang of it.

[@CookingWithYousef]

@@fariborzlalezarzadeh7920 Thanks for your input, appreciate it.

[@user-hs6gg2pl9v]

Spice recipe please

[@shankerghosh959]

I use a 5mm square stainless steel skewer for lamb minced seekh kabab. By adding roasted gram flour, kebabs didn't fall off but were very dry inspite using egg yolk. Should I use square 8mm - 10mm iron skewer which is standard in India ?

[@CookingWithYousef]

For this type of kabab (khoobideh) I recommend flat skewers about an inch wide, or around 25mm.

[@lucianobezerra4380]

No mint on your kaftans ???

[@davoodvafai8740]

can we use dry onion powder instead

[@CookingWithYousef]

No because it will turn out very dry.

[@shankerghosh959]

Yes, 1" flat iron skewer worked better. But, the Kabab shrinks and cracks while cooking on charcoal oven Tied kabab with thread to keep them falling off and it cooked much better. Does the charcoal oven needs to be very hot ? I am planning to use a blower to make charcoal burn hotter with flames. But, why does the kabab shrinks and cracks ?

[@shankerghosh959]

Finally we succeeded. We were making the mistake of washing the minced goat mutton before marinating causing kebab to shrink, crack and fall off. This time used lean meat mince. Marinated with ingredients and oil from melted fat and used 7mm square skewers on medium heat charcoal barbecue turning every 10 sec. Thanks.

[@CookingWithYousef]

@@shankerghosh959 Wonderful, glad to hear the progress!

[@videos4mydad]

0.75 teaspoon of baking soda per 1000g of meat - mix them well. They will never fall off the skewer. I have experimented with 10% fat up to 80% fat - never falls off. and yeah, 80% fat kabobs are pretty aweful!! i like 40% fat - just enough fat that it flares up the fire just a little.