Maman Fari

Grinding Meat for Koobideh

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The secrets to perfectly ground koobideh — fat ratio, texture, and keeping everything cold.

Persian MeatIntermediate30 min3 / 4
1

Why Grinding Matters

Koobideh isn't just ground meat on a stick — it's a specific texture achieved through proper grinding and handling. Get it wrong and your kebab:

  • •Falls off the skewer
  • •Becomes tough and dense
  • •Lacks the signature juicy bite

The goal: a smooth, slightly sticky paste that holds together but stays tender.

2

Choosing the Meat

The Ideal Mix

Classic: 70% lamb + 30% beef All lamb: More traditional, richer flavor All beef: Leaner, milder taste

Best Cuts

AnimalCutWhy
LambShoulderPerfect fat ratio
LambLegLeaner, add more fat
BeefChuckGood marbling
BeefSirloinLean, needs added fat

Fat Ratio

Target: 20-25% fat

Too lean → dry, crumbly Too fatty → greasy, falls apart

If using lean cuts, add lamb tail fat (دنبه) or beef fat.

3

The Grinding Process

Equipment

  • •Meat grinder — best results
  • •Food processor — works, requires care
  • •Pre-ground — last resort, grind again at home

Temperature is Everything

Keep it COLD. Warm fat smears instead of cutting cleanly.

  1. •Chill meat in freezer for 30 min (firm, not frozen)
  2. •Chill grinder parts in freezer
  3. •Work quickly
  4. •Return to fridge between steps

Method: Meat Grinder

  1. •

    First grind: Coarse plate (8mm)

    • •Cut meat into 1-inch cubes
    • •Feed through steadily
    • •Don't force
  2. •

    Second grind: Fine plate (4mm)

    • •Add grated onion (squeezed dry)
    • •Add seasonings
    • •Grind mixture together
  3. •

    Third grind (optional): Fine plate again

    • •Creates ultra-smooth texture
    • •Traditional method
    • •Some prefer slightly coarser

Method: Food Processor

If no grinder available:

  1. •Cut meat into 1-inch cubes, freeze 30 min
  2. •Pulse in small batches — 15-20 pulses
  3. •Don't over-process — should have some texture
  4. •Transfer to bowl, mix in seasonings
  5. •Pulse again briefly to combine
4

The Mix

Classic Koobideh Seasoning

IngredientAmount (per lb meat)
Onion (grated, squeezed)1 medium
Salt1 tsp
Black pepper½ tsp
Turmeric¼ tsp
Sumac½ tsp (optional)

The Onion Secret

Grated onion adds moisture and flavor, BUT:

  1. •Grate on fine holes
  2. •Place in cheesecloth or towel
  3. •Squeeze out ALL liquid
  4. •Use only the dry pulp

Too much liquid = falling-apart kebab.

5

Developing the Bind

After grinding, the mixture needs to become sticky (like a paste):

The Kneading

  1. •Place mixture in large bowl
  2. •Knead vigorously for 3-5 minutes
  3. •Slap mixture against bowl
  4. •It should become tacky and stick to your hand

This develops myosin — the protein that binds the meat.

The Rest

  1. •Cover and refrigerate minimum 2 hours
  2. •Overnight is better
  3. •Allows proteins to bind, flavors to meld
6

Testing Your Mix

Before shaping all your kebabs, cook a small test patty:

  • •Falls apart? Knead more, rest longer
  • •Too dense? Over-kneaded, add a splash of water
  • •Bland? Adjust seasoning
  • •Dry? Need more fat
7

Common Mistakes

MistakeResultFix
Warm meat/equipmentSmeared fat, bad textureKeep everything cold
Wet onionFalls off skewerSqueeze thoroughly
Not kneading enoughCrumbly textureKnead until sticky
Skipping the restDoesn't hold shape2+ hours minimum
Wrong fat ratioDry or greasyTarget 20-25% fat
One grind onlyCoarse textureDouble or triple grind
8

Pro Tips

  1. •Day before is best — grind, season, rest overnight
  2. •Taste raw? Yes. — traditional method to check seasoning (or cook a tiny piece)
  3. •Work in batches — don't overload grinder
  4. •Clean as you go — sinew clogs the grinder
  5. •Freeze portions — ground mixture freezes well for 2-3 months