How to Keep Kabob (Kabab) Koobideh from Falling off the Skewer - Quick Tips - Cooking with Yousef 

I love my muslim brothers everywhere, Salam to you from a moroccan

Dear uncle Yousef,, The way u explained took my heart❤️

Exacto lo que buscaba después de ver videos 2 días. Cómo evitar que la carne se suelte del pincho o la espada, por fin!!!! El mejor vídeo explicativo, gracias!!!

Thank you very much, Yusef. My Persian foster brother taught me how to make a number of dishes but I am out of practice and he lives 3,000 miles away. ❤️

I wish you were my uncle so I could cook in your kitchen and learn everything from you. Thank you for your awesome videos!

Thank you Yosef! I was definitely having trouble making these and your video helped tremendously!

Thank you my friend. Very detailed instructions. God bless you and your family! 🙏

Amazing.. everything you told in this video , is worth remembering 🌹

Thank you so much for this! I'm an instant fan, please keep making videos ❤

I'm going to give this a try. Thank you very much Mr. Yousef.

Awesome thank you so much!!! Looking forward to making these tonight🔥🙏🏻🖤

You are the best! Thank you for sharing❤️

Thank you Yousef for the great video, I will try your technique soon!🤗🇺🇸

kind words and video... Love everything about it. Thank you!

Thank you for great explanation 👍

Thank you amoo. My father thought me this 15 years ago but after he died 13 years ago a lot of the things he thaught me has been forgotten. This refreshed everything.

Came here from pitmaster x. Cannot wait to try this.

Thanks for the tips!

Thank you very much, great vlog and very concise

Good stuff Yusuf. I didn't think of draining the onion and used frozen meat. LEARNING FROM THE MAN. Not many kabob vendors in Newfoundland to learn from.

Great job!! Afarin! 🎉

Thank you sir... Very informative

Yousef Sir, thanks for this beautiful video. You have put to rest my worst fears...the mince falling in to the fire....thanks ...God bless.WILL see all your videos

Such a great video, just like my dad used to make Koobideh. I’ve never seen that kind of grill in the UK, I would love to know where you got it from 👍🏽

Thanks for teaching PitmasterX how to make kabab's!

Glad you showed us this trick, my problem is always having the kofta fall off the skewer, thanks.

Gratitude and goodness to and for you. Making some Kabob for my birthday in April. Mr Bezos' people will send my flat skewers on Saturday. My husband would enjoy making this too.

I used to own one of those. It is an open faced grill. Very handy. I will show my son as he does the grilling

thx for the tip, i have the same skewers as you and the meat just fell off i threaded the skewer through the meat (big mistake) did your method of just pushing the meat on from the side and it worked a charm, Thank you!

Great advise

Wonderful video!!!

Yousef, you are a champion!!! My favo bbq-er Pitmaster X learned from your video how to make this beautiful kebabs! Thanks!!!! He has made a video about it!

I made some today. I got lamb shoulder (defrosted) and added all ingredients except onions. It was perfect and very sticky. As soon as I added the onions it started falling apart again. I suggest make sure there is NO liquid in the onions. Also onion has bitter taste, so do not add it immediately to the meat. Put it in a plastic box with lid and leave it in the fridge overnight or 3 hours at least. The onion will become sweat and loses its bitterness. Grate it without mashing it, use coarser grains to stop it watering so much. Drain all the liquid out, I would even put is in a kitchen towel like a bag and pressing in by turning the towel. I mince my own meat so I can control it better. Use the coarser grinder holes in mincer and do not over grind it, but massage it much more to break the fat. Also punching the meat rather than massaging it works much better. I would use a bottle base to do that if you haven't got the tool. However I found a better way to save the meat if it falls, but I am keeping it secret for now. Reply

You make it look so easy. I’m going to break out my skewers again and give it another try with your instructions. Thanks

I love too, Yousef!

Thank you soo much uncle g Insahallah I definitely try and then let you know once again thanks alots.

Thank you! This time the kabobs came out great!

Thank you so much for this video. I did it all wrong! I used frozen meat, whole onion, wet skewers.😅Epic fail! Now I know how to do it properly.

Dorood bar shoma, kheyli ghashang doros kardi agha 💎

This video is awesome!!! I appreciate your sharing. Do you have a recipe video also?

Finally I was successful, 🎉thanks for the help. Cheers from Canada

Great tips! Making kabobs tomorrow!

Thank-you for including the detail about removing water from the onion, and the importance of a long mixing time! I failed in my first attempt because another video I had watched said nothing about those crucial steps. I feel confident that when I try again, my meat will stick to the skewers.

God bless your soul, I needed this so bad :D

Thank you Yousef!

I am going to be making seekh kebab today using your method inshallah

GREAT!

Nice video. I'm still working on my koobideh/kofta technique. I know that mixing makes it stay on the skewers but noticed that over-mixing can make it tough. Where did you get your grill/mangal?

I just ordered sikh from Amazon. I'm excited to try your recipes. The only thing I don't have yet is a charcoal grill.

What a beautiful name MasahAllah

Thanks dude!

Thank you Yousef.

Salaam, love the grill you are using. Can you please share which brand it is.

Thank you!

Very well explained Sir. Can you show how we can do similar in an oven with skewers? Thank you.

Very good and informative video, how long before BBQ can I prepare my skewers in summer, Room temperature ( which will not fall off from skewers) ?

I must thank you for your explanation and tutorial and demonstration Mr. Yousef. Should we leave the mixed ground meat and onion in the ref before placing in on sikh?

You're a treasure Mr. Yousef

thank you so much, we love to make kebabs your style

Thank you for this!! I tried so hard but the recipe I followed before finding your channel did not mention any of this and my kebabs ended up as pan fried koftas

Thanks for sharing! By the way, where did you purchase your grill?

I read in the comments that you converted the grill yourself. Can you show us how the grill looks like and what you did? Great videos, by the way 👍🏽

hi Yousef ty for sharing your recipes for us to try out. i have a question what is that contraption in your grill those cylinder looking things? is their somewhere i can get those too?

Skewers 1inch ordered from amazon and Thank you for the recipe and tips. Please advise of it common to add any chili or additional peppers Greetings from the Netherlands

Hi mr youssef.. i would like to inquire about your griller. How it is made and what do you call it?

Thank you x

I seem to lose meat about every 6 or so skewers so I will try these trips next time, especially turning them more often.

Hi Yousef, where can I buy your grill? I have been looking for a gas grill that size for kebab.

Sealing ends of kebabs flat against skewer is a must too. Otherwise air gets in and causes the meat to swell and fall off.

Thank you

Can you make a close up video of the exact finger actions you take to skewer?

Thanks

Saalam How do u take out these from the skewers now after grilling/baking?

I tried to make Koobideh over the weekend. I walked away from the grill and I came back and my meat fell. I will try these tips next time I give it a go.

Thanks for the tips. now to buy some meat and practice. By the way, what type of grill is that?

Where can i get that grill and what is the name of the grill?

Thanks for video. Really great tips. I see some recipes use baking powder, do you have any experience of this? I am making my mix the night before, is this okay?

Yousef joon, thank you so much for your expert tips. Can you please provide the name and brand of your grill and and where we could buy one? Tashakoor.

What’s the reason for some recipes that leave onion juice in?

Thanks for your advice Yusuf. One question please - I cat see you cook the kebabs over an open flame. Do you think it would be OK to use an ordinary BBQ for cooing the kebabs? There would be no direct flames though and probably a little less heat. Thanks.

Salaam, can you please tell the make/model of your grill, I need something small but high flame like yours?

How did you make your ground beef so smooth and silky at the end? Mine is very grainy. Please explain

*What kind of manghal is that? It’s gas for sure but I can’t picture it?*

Hello! What if all you have is frozen ground beef?

Hi Yusef. How do you get the mince looking so smooth? I have tried even today to mix my mutton for 10 minutes but it doesn’t look as smooth as yours and it fell off the skewer again. I don’t know what I’m doing wrong. The mutton was fresh and no added water into the mix. Also meat was in fridge for 3 hours before trying to put onto clean skewers 🤪

We didn't know that one needs to turn the skewer so quickly. Can we keep the marinated minced meat with spices in refrigerator for few hours ?

what about diced onions? I prefer larger pieces as opposed to minced onions.

I followed your process and suggestions exactly. When I finished mixing the beef, it was very sticky. After a few hours in the refrigerator however, it was much wetter, and didn’t stick nearly as well as it would have. Do you always prepare just before making skewers? Perhaps I should mix again with hands just prior to forming. I suspect the time resting in the refrigerator allows the fat to solidify?

I tried a second time again today and it fell off again. 22% fat .. I don't know if it was ever frozen. Maybe I'll check that again. I did put chopped parsley and chopped onion. It was not sticky enough - was the onion? the parsley? was it frozen previously? Hmm .. I'll try again! I will master this (or get very fat trying!). Thank you!

What kind of grill do you have??

I use a 5mm square stainless steel skewer for lamb minced seekh kabab. By adding roasted gram flour, kebabs didn't fall off but were very dry inspite using egg yolk. Should I use square 8mm - 10mm iron skewer which is standard in India ?

What kind of onion

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I bought some beef to mix with the lamb I have - the lamb is frozen - to grind them and mix. Since part of the meat has been frozen, is there a way to make it work, like adding egg? I ended up with lamb because the middle eastern store lied to me that it was goat meat and I bought a whole leg which they cut it up for me. I frozen them in vacuum sealed packages. I do not like lamb and do not know what to do with them other than to make this koobideh kabob. Please help, anyone?

Where did you get that grill? Did you make it?

Yes, 1" flat iron skewer worked better. But, the Kabab shrinks and cracks while cooking on charcoal oven Tied kabab with thread to keep them falling off and it cooked much better. Does the charcoal oven needs to be very hot ? I am planning to use a blower to make charcoal burn hotter with flames. But, why does the kabab shrinks and cracks ?

can we use dry onion powder instead

No mint on your kaftans ???

Hello Yousef, why does my kebab gets thick and shrinks when I barbecue it?

👌👍🙏🌹