{"id":186635,"date":"2025-04-15T19:52:32","date_gmt":"2025-04-15T19:52:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/kabab-koobideh-others-kungfubbq\/"},"modified":"2025-04-15T19:52:32","modified_gmt":"2025-04-15T19:52:32","slug":"kabab-koobideh-others-kungfubbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=186635","title":{"rendered":"Kabab Koobideh (+Others!) – KungFuBBQ:"},"content":{"rendered":"


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Kabab Koobideh (+Others!)<\/span><\/h2>\n

When I first flicked through Simply I spotted the recipe for Kabab Koobideh and knew I had to cook it!<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

1kg of minced lamb from my local butcher. Very important to ask for 30% fat and Sabrina reminded me of this when I said I was going to cook it.<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

The mince was mixed with onions, turmeric, bicarb of soda, salt and pepper then shaped onto the skewers and pinched along the way. I used the flat Thuros skewers off my T1 grill so the meat would stick on better.<\/span><\/p>\n

\"Kabab<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

A full chimney starter of lit charcoal poured equally over the base of the Napoleon Pro 22 grill and left to settle for a bit before the skewers were placed on top along with some tomatoes.<\/span><\/p>\n

\"Kabab<\/span><\/p>\n

The skewers were rotated frequently during the cook<\/span><\/p>\n

\"Kabab<\/span><\/p>\n

Some flatbreads went on too, these are Greek flatbreads from Tesco. Pretty good if you can\u2019t be bothered to make some.<\/span><\/p>\n

\"Kabab<\/span><\/p>\n

Time to Eat:<\/span><\/h3>\n

Served up \u2013 Flat breads, kebabs, mint, red onion and tomatoes.<\/span><\/p>\n

\"Kabab<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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I think everyone loves a kebab, I know I do and this was a beauty! Before cooking this I was a bit worried about the meat falling off the skewers during the cook but it all held together well. I did use a spatula to lift them slightly as I turned them which helped.<\/span><\/p>\n

Cracking meal and super tasty, I would make this one again for sure.<\/span><\/p>\n

\u00a0<\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nCharcoal \u2013 Direct<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n10 minutes<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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This recipe is from Simply by Sabrina Ghayour:<\/span><\/p>\n

Also cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n

What else was cooking in the shack this week?<\/span><\/p>\n<\/div>\n

Goat Raan:<\/strong><\/span><\/p>\n

I cooked this before and have been meaning to cook it again as I didn\u2019t get it quite right the first time:<\/span><\/p>\n

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Kid Goat Raan (+Others!)<\/a><\/p>\n<\/blockquote>\n