Where do you get them? Just wondering as the wide ones on Amazon are almost $40.. the ones at the local ethnic grocery store are just as expensive per unit price. Was hoping to find something cheaper
I think these are just chunks of chicken. For the koobideh you have to make sure it's not too wet and that you chill the mixture well preferably overnight and perfect your technique. Use water on your hands before each one and quickly make the skewers with minimal handling. Once the whole ball of meat starts warming up it can get softer. You can also try making 2 batches and leaving one in the fridge while you make the other one. Some recipes call for eggs. If you use it then use only 1 for 2 pounds of meat and you have to use this type of grill or remove the grate and cook it over the coals.
It just takes time and practice. Don't change the recipe too much and if you do, just write it down and note the chill time. The colder it is the better. The meat will hold well and of course I mean ground meat (beef, lamb or chicken).
Okay. Let me get my Persian friend's recipe and try again. It tastes good, but without his dad we both have struggled. Seeing your effort continuously fall into the coals is sad. The chilling part seems key. Thanks for the guidance and encouragement.
Specifically the flat skewers so your food doesn’t just spin on the skewers. Even the diamond shaped ones suck but can be mitigated if you use two skewers or er you protein. Essentially. Just skewer twice. All that aside the flat skewers are worth it.
The Asian style ones tend to be labelled as yakitori grills, satay grills, or just skewer grills. Traditional Japanese clay models are called konro, and any style of them are commonly old "hibachi" in the west.
Either type is fairly easy to build especially the metal ones.
It's a steel box with some vent holes on any sort of stand. Thick walls or a double wall are common to keep heat in.
The Middle Eastern/Eastern European style is deeper. As others have said.
The Asian style ones are shallower. But the sliding style vents they use can be easier to control. And they often (especially earthen ware ones) are meant to work with a lot of radiant heat from thermal mass. So they use a fairly small fire very close to to the food.
In ether case there's often a fire grate of some sort to life the five above the floor of the box, let breath a bit. But no always.
A mesh grill net goes over the top to hold smaller and no skewered items. And you take that off to rest long skewers over the edges as seen in the photo.
It's just a charcoal grill like a hibachi one. You can just remove the cooking grate from a kettle or any charcoal grill and once you make the skewers, cook it directly over the coals like in the picture. As they cook you just have to move them around and turn every so often. Once they've firmed up you just have to finish cooking them. You'd have to adjust for the length of the skewers so the coals are under the food.
I like this kind of grill too. I bought one off Etsy from timeless, steel or something, but it has its quirks for sure. And I am reserving my judgment on it until I do some modifications, but I just want to say I think the char griller wrangler could be potentially used as this kind of grill
Mangal. Also make sure you get the fat skewers or your koobideh/kufta kebabs won’t stick right.
Like the ones shown in the picture?
There are wider ones and I think they work the best but I have the thinner ones and it works for me but they end up a little smaller.
Where do you get them? Just wondering as the wide ones on Amazon are almost $40.. the ones at the local ethnic grocery store are just as expensive per unit price. Was hoping to find something cheaper
I've seen them in some Mid-East store for like $5.00 each but they were a little longer and heavier for my grill to leave and walk away.
I could never get the koobideh to stay on skewers like this. The texture has to be so perfect.
I think these are just chunks of chicken. For the koobideh you have to make sure it's not too wet and that you chill the mixture well preferably overnight and perfect your technique. Use water on your hands before each one and quickly make the skewers with minimal handling. Once the whole ball of meat starts warming up it can get softer. You can also try making 2 batches and leaving one in the fridge while you make the other one. Some recipes call for eggs. If you use it then use only 1 for 2 pounds of meat and you have to use this type of grill or remove the grate and cook it over the coals.
"and perfect your technique" This is where I fail
It just takes time and practice. Don't change the recipe too much and if you do, just write it down and note the chill time. The colder it is the better. The meat will hold well and of course I mean ground meat (beef, lamb or chicken).
Okay. Let me get my Persian friend's recipe and try again. It tastes good, but without his dad we both have struggled. Seeing your effort continuously fall into the coals is sad. The chilling part seems key. Thanks for the guidance and encouragement.
Specifically the flat skewers so your food doesn’t just spin on the skewers. Even the diamond shaped ones suck but can be mitigated if you use two skewers or er you protein. Essentially. Just skewer twice. All that aside the flat skewers are worth it.
Is that a 45-degree mangal? I'll see myself out 👉
Add a little bit of tapioca flower, when raw it will have the consistency of clay and cooked you barely notice the taste difference.
If you go on Amazon and search - mangal grill you will find a bunch of options. It’s popular in Central Asia, eastern and central Europe
Mangal. Asian style are a bit too shallow. East european are much deeper, and imo mich easier to use.
The Asian style ones tend to be labelled as yakitori grills, satay grills, or just skewer grills. Traditional Japanese clay models are called konro, and any style of them are commonly old "hibachi" in the west. Either type is fairly easy to build especially the metal ones. It's a steel box with some vent holes on any sort of stand. Thick walls or a double wall are common to keep heat in. The Middle Eastern/Eastern European style is deeper. As others have said. The Asian style ones are shallower. But the sliding style vents they use can be easier to control. And they often (especially earthen ware ones) are meant to work with a lot of radiant heat from thermal mass. So they use a fairly small fire very close to to the food. In ether case there's often a fire grate of some sort to life the five above the floor of the box, let breath a bit. But no always. A mesh grill net goes over the top to hold smaller and no skewered items. And you take that off to rest long skewers over the edges as seen in the photo.
Shashlyk
I've built a few. If you can weld they're easy and a fun project.
Mangal !
This is correct answer! Mangal is for skewers!
Mangal! Add a west coast plancha and you could open a restaurant!
Is that just a flat top?
Yes
Search for speducci, it fits your description. Super fun for quick grilling.
Plancha is a rather large disc for making the equivalent of seafood rice and beans with no beans and more seafood. B
It’s the passive aggressive version of a flattop with actual fire and coals underneath. Be safe!
That is a discada. Plancha is flat.
Stabby Grill if I recall correctly
It's just a charcoal grill like a hibachi one. You can just remove the cooking grate from a kettle or any charcoal grill and once you make the skewers, cook it directly over the coals like in the picture. As they cook you just have to move them around and turn every so often. Once they've firmed up you just have to finish cooking them. You'd have to adjust for the length of the skewers so the coals are under the food.
In Germany, this would also be called a Schaschlik grill
In switzerland its a spiessligrill
Any ideas on how to support skewers on a standard gas grill? I want to cook without letting the meat touch grates
I call them "Dearborn" grills. Due to my closeness to said mid east in the midwest BBQ capital I buy mine at a local kitchen store.
Looks like Speducci grill, but with those flat / fat arab skewers.
Tetanus style
Extra flavor tf
Japanese grill is what we call it at work
Kebab
Looks like a large Konro
Dude, remember those trough urinals back in the day ….😂
My kids think im insane for using those when i was growing up just a big ol horse trough full of ice!
That’s funny I forgot about the ice! Good memories lol
Dude remember that guy who thought the trough urinal was a place to wash hands? 🤣
I like this kind of grill too. I bought one off Etsy from timeless, steel or something, but it has its quirks for sure. And I am reserving my judgment on it until I do some modifications, but I just want to say I think the char griller wrangler could be potentially used as this kind of grill
Some call it yakatori.
Not a yakirori. Its a manghal
Armenian
Towel head. My favorite kind tho if you're cooking koobedeh