Simple Kubideh Kebab, Bite Kebab, Negini Kebab ( Type of kebab with small pieces of chicken on the skewer of Kubideh Kebab) and Saffron Kebab.
Too fatty meat or lean meat isn’t suitable for Kubideh Kebab. Usually use mutton or a mixture of mutton and veal to cook Kubideh Kebab. Mutton is the best meat and if you want to use mixture of mutton and veal, use two-thirds mutton and one-third veal.
Mince meat several times, then mix with onion and knead it well, it causes the minced meat not follow down on fire. Kubideh skewer is wide and the main point about the kebab skewer is that, it shouldn’t be new. If it is new put the skewer into fire even without meat and it’s better to soak the skewer in water, so the minced meat stick better to the skewer.
As kebab stick to the skewer, it’s better wet your hand with cold water, even when you want to form kebab on the skewer. Using cold water cause kebab not to separate from the skewer, thenPRESS top and end of kebab to stick better to the skewer and form it with your finger.
The fire of charcoal should be subsided and for not burning or meat being crude, we need a sufficient interval between the kebab skewer and charcoal.
After skewering, it’s better put the skewer in the refrigerator for 2 hours. It makes kebab stick to the skewer better and you shouldn’t use bicarbonate of soda, because it gives a bitter taste to kebab. In some instruction, people use yolk, flour or some spices like turmeric that we don’t recommend it.