Persian Skewers

by My Persian Kitchen on July 10, 2009

Persian Skewers1 (Medium)

I thought I would post a little tutorial about Persian skewers this week in light of last week’s post about Jujeh Kabob.  You may have noticed that the skewers that I used are not the skinny wooden type that people are usually used to using when making kabobs. There are two different types of skewers used when making Persian style kabob.

Persian Skewers4 (Medium)

As you can see in the picture above these are metal skewers with a wooden handle. They are long, flat, and narrow.  This is the type of skewer that Persians usually use for grilling chicken kabob and tomatoes. These babies have quite the kabob mileage on them.  They were passed down to us by one of my favorite people in this whole entire planet Hamid.  Since then they have pretty much been used every time we make chicken kabob.

Persian Skewers3 (Medium)

The second type of skewers are the same length as the ones used for chicken kabob and are also flat, however, they are wider. These skewers are predominantly used for Kabob Koobideh, which is ground beef kabob.  These workout better for this type of kabob because there is more surface for the ground beef to stay attached giving it the flat and wide look.

I love using this type of skewers because you can grill larger quantities of meat and also spend less time skewering. They are also easy to clean AND you don’t have to soak them prior to using or worry that they will catch fire!

Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • Print
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Kirtsy
  • Posterous
  • Reddit
  • StumbleUpon
  • Technorati
  • Tumblr
  • Twitter
  • Yahoo! Bookmarks

{ 26 comments… read them below or add one }

Cynthia Schmitt July 12, 2009 at 3:28 pm

Hello – I just stumbled upon this website. I have fallen instantly in love! I will be visiting often and plan to make an appetizer for my Persian neighbors.

Persian Kitchen July 13, 2009 at 8:51 am

Hello Cynthia,
Glad you found us! We have a few appetizers up already and will be posting more as I make them. So the possibilities are endless!

SteamyKitchen July 17, 2009 at 4:08 am

I totally need to find some metal skewers…do you have a good online resource to buy?

Persian Kitchen July 18, 2009 at 2:58 pm

I did some search and I could only find one website where they sell the skewers that I am talking about in my post. Here are the links for both types. I have to say though that I have never purchased anything from this site as there are Persian stores near me where I can buy anything I need. :)
Skewers for kubideh kabob and skewers for chicken kabob.

Let me know how it goes!

WILLIAM ADAMS May 30, 2010 at 7:57 am

Where do you buy the sqewers? Also where do you find the form for putting hamburger on the sqewers? Any restraunt supply in Los Angeles?

My Persian Kitchen May 31, 2010 at 10:53 pm

William, all Persian stores carry the skewers and I believe most have the form that you mention.

Brent September 9, 2010 at 9:05 am

I have tried making the ground meat type twice and both times the same result, all of the meat came off the skewer. I have the long flat ones, and do add egg as a binder. Any Suggestions?

My Persian Kitchen September 9, 2010 at 9:41 am

Brent, I am working on perfecting the recipe!

Scott September 25, 2010 at 7:12 pm

Brent, I consider myself as a novice and like you, I have experienced the meat coming off the skewer. I have found that the best ground beef to use is 80% lean and 20% fat. Where I buy my meat, that happens to be Ground Round. I cook my kabob on a Weber charcoal grill and I cheat. I have a larger sized grate that fits on top of the grill. This allows me to salvage any of the meat that comes of the skewer. I have seen some recipes call for bread crumbs. Perhaps this binds the meat more (I haven’t used bread crumbs but plan on doing so). Another tip is to drain the onion juice prior to adding to the meat and the colder the meat, the better it binds to the skewer. I like marinating overnight. Lastly, the next time I cook kabob, I am going to brush the meat with Light Oilive Oil. This should help mitigate the meat sticking to the grill, and pulling off the skewer. Hope this helps.

Marc Chere October 24, 2010 at 9:41 pm

Where can I buy the koobideh skewers?

My Persian Kitchen October 26, 2010 at 4:07 pm

Marc, you can purchase them through this website: http://www.kalamala.com/koubideh-skewers-4-pcs.html

Ali Alizadeh April 10, 2011 at 9:26 am

Three things I usually do to avoid drops are to make sure the meat is cold before applying it to the skewer. Taper the ends of the kabob to lighten them at the initial point of tearing. Turn the kabob every 3-5 seconds initially to get a nice even burn on both sides. Using this technique I usually average 1 to 2 drops per 40 kabobs. Hope this helps =)

uscppg June 27, 2011 at 1:38 pm

I have been working on my koobideh recipe, and have found that basting with a mixture of butter and lime helps prevent sticking to the grill.

I was wondering what folks use to get the ridges in the kabob…I have tried just squishing with my fingers but would really like to get the even ridges they have at restaurant…does anyone know how they do that or if there is something I can buy to use to get the nice ridges?

Thanks!

Fardad August 31, 2011 at 11:05 am

What I do at home is put the meat mixture in my kitchen aid (with the dough hook) and have it knead the meat until pink and pasty. Let rest for a while before working a handful onto the skewers with wetted hands.

Though I’d like to know how restaurants create such deep ridges (valleys) as well. I do a ‘scissor-hand pinch’ approach but it’s not as aesthetically pleasing as some koobideh skewers I’ve seen (some pinch right down to the metal and have the meat hold during cooking! Amazing).

David Dilmaghani April 10, 2012 at 11:23 am

Where and from whom can I buy a set of Iranian skewers for kabab e koobideh? Thanks.

Best Regards;

David Dilmaghani.

My Persian Kitchen April 15, 2012 at 6:03 pm

David, please check Sadaf.com for skewers.

Lily July 20, 2012 at 12:07 pm

Just checking if you have a good recipe for koobideh kabob and jujeh kabob. Thanks, love your site!

My Persian Kitchen July 27, 2012 at 11:54 am

Lily, I do have a recipe for Jujeh Kabob, but not koobideh yet. http://mypersiankitchen.com/jujeh-kabob-persian-chicken-kabob-part-2-cooking/

james April 24, 2013 at 9:38 am

hi, i’d like to order some Koubideh Skewers. do you deliver to UK?
thanks.

My Persian Kitchen April 24, 2013 at 4:29 pm

James, I am not a seller.

matthew May 14, 2013 at 11:05 am

where can i get some of your persian flat skewers both sizes ?

My Persian Kitchen May 15, 2013 at 2:10 pm

Matthew, you can purchase them at Persian stores or online by clicking here.

Susan July 1, 2013 at 3:09 pm

I was wondering if you have yet perfected the koobideh kabob and posted your recipe. I love your site and visit often to get recipes, but cannot seem to get one for koobideh. I have tried several of your recipes and my family always gives them a thumbs-up! I am not persian so my husband critiques the dishes and likes them very much.

Helen September 1, 2013 at 8:54 pm

But you didn’t give any instructions on USING them? My lamb always falls off these skewers, what is the secret to using them?

James Carter May 16, 2014 at 2:13 pm

Hi

Do you know if you can buy these in the UK? If you dont, I may have to ask my local kebab shop!

Ta

James

My Persian Kitchen May 31, 2014 at 11:07 am

James, you can try any Persian stores or online.

Leave a Comment

Previous post:

Next post: