1
Why Skewering Matters
Proper skewering isn't just presentation — it affects cooking:
- •Even heat distribution — metal skewers conduct heat inside
- •Structural integrity — meat stays on the skewer
- •Proper charring — right thickness for grill marks
- •Easy flipping — balanced weight, no spinning
A perfectly skewered kebab cooks evenly and looks professional.
2
Types of Skewers
Flat Skewers (سیخ پهن)
Best for: Koobideh, barg Why: Meat grips the flat surface, won't spin
- •Width: 1-2 cm
- •Length: 40-60 cm
- •Material: Stainless steel
Round Skewers (سیخ گرد)
Best for: Joojeh, shishlik (cubed meat) Why: Pieces thread easily, rotate together
- •Diameter: 3-5 mm
- •Length: 30-40 cm
- •Material: Stainless steel or bamboo
Bamboo Skewers
Best for: Small portions, oven cooking Must: Soak 30 min before use to prevent burning
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Shaping Koobideh
The signature technique — forming ground meat around a flat skewer.
What You Need
- •Flat metal skewers
- •Bowl of cold water
- •Properly prepared koobideh mixture
- •Clean work surface
The Method
Step 1: Wet Your Hands
Dip hands in cold water. Re-wet between each skewer. This prevents sticking.
Step 2: Grab the Right Amount
About 100-120g (¼ lb) per skewer. Should make a cylinder roughly:
- •Length: 20-25 cm
- •Thickness: 2-3 cm
Step 3: Form the Cylinder
- •Roll meat into a rough log shape
- •Place skewer along the center
- •Press meat around skewer, squeezing gently
- •Work from center outward
Step 4: Shape and Smooth
- •Wet hands again
- •Gently squeeze along length to even thickness
- •Create slight taper at ends
- •Smooth surface by running wet fingers along
Step 5: Create Ridges (Traditional)
Using thumb and forefinger, create gentle ridges along the length:
- •About 1 cm apart
- •Not too deep
- •These hold fat and char beautifully
Step 6: Final Check
- •Meat fully surrounds skewer
- •Even thickness throughout
- •Secure at both ends
- •No air pockets
The Water Bowl Trick
Between each skewer:
- •Dip hands fully
- •Shake off excess
- •The thin water film prevents sticking
Too much water = sloppy Too little = tearing
4
Threading Joojeh & Barg
For Cubed Meat (Joojeh, Shishlik)
- •Cut uniform pieces — 2 inch cubes
- •Thread through center — not the edge
- •Leave small gaps — 5mm between pieces for heat circulation
- •Alternate if using vegetables — onion, pepper between meat
- •Pack snugly at ends — prevents spinning
For Sliced Meat (Barg)
- •Pound to even thickness — ½ inch
- •Cut into 2-3 inch pieces
- •Fold if thin — thread through fold
- •Thread perpendicular to grain — prevents curling
- •Compress gently — pieces should touch
5
Grilling Position
On the Grill
- •High heat first — sear and set the shape
- •Rotate 90° for marks — creates diamond pattern
- •Flip once — don't fidget
- •Use fat side up first — lets fat baste as it melts
Koobideh Specific
- •Grill 3-4 inches from coals
- •Rotate ¼ turn every 2 minutes
- •Total time: 8-12 minutes
- •Test: meat should release from skewer easily
6
Removing from Skewer
At the Table (Traditional)
- •Hold skewer over bread/rice
- •Use piece of flatbread as grip
- •Slide meat off in one motion
- •Bread catches the juices
Plating
- •Slide onto plate
- •Remove skewer with slight twist
- •Juices stay in the meat
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Common Mistakes
| Mistake | Result | Fix |
|---|---|---|
| Dry hands | Meat sticks, tears | Keep hands wet |
| Too thick | Raw inside | Max 3cm diameter |
| Too thin | Dries out | Min 2cm diameter |
| Uneven thickness | Cooks unevenly | Shape carefully |
| Air pockets | Falls apart | Press firmly |
| Overcrowded pieces | Steams not chars | Leave gaps |
| Wrong skewer type | Spinning, falling | Match to kebab type |
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Pro Tips
- •Chill shaped kebabs — 15 min in fridge before grilling helps them hold
- •Metal conducts heat — your kebab cooks from inside too
- •Don't press while grilling — squeezes out juices
- •Rest before serving — 2 minutes off heat
- •Save the first one — your technique improves with practice