Kabob Koobideh

Grill

1. 5Place two square metal pipes parallel to each other lengthwise on the grill grates—one to support the skewer tips and one for the handles—so the skewers are raised and the meat doesn’t touch the hot grate.
2. 6Skewer vegetables separately from the kebabs using thinner skewers to prevent tearing, grill them first since they take longer, and keep warm under foil if needed, then start the kebabs when space allows or halfway through the vegetables’ cooking.4 Ripe Tomatos·2 Green Peppers·Olive Oil
3. 7Arrange as many kebab skewers as fit on the grill with space between them, then begin turning them in order right away, rotating frequently at first to firm the meat so it doesn’t fall off, and continue turning until nicely grilled outside, just cooked through inside, and still juicy—avoid overcooking. Rotating is important, if cooked unevenly you risk the meat falling off the skewer.
4. 8Remove the kebabs from the grill, place them in a foil-lined container, brush with melted butter, then cover and keep warm until ready to serve.1 ⅜ oz Butter
5. 9Serve it with a side of grilled vegetables, a slice of raw red onion.1 Red Onion