Kabab Koobideh, a beautiful, lightly spiced, herby (if you want it to be), Persian kebab. Traditionally, these are fashioned as long, cylindrical kebabs wrapped around flat, sword like skewers, which can be barbecued, grilled, cooked in an oven and even on the stove top. Take your pick. I often also make them into little patties, serving them as finger food, or just shape them without skewers, see pic. If cooking on barbecue, I suggest using skewers.
These kabab koobideh can be made with lamb or beef.
Needs overnight marinating, or a minimum of 6 hours. It would be better if you don’t go for lean when making kebabs as the fat is important in not only keeping the mix together but from keeping the kebabs from drying out. 10% fat is perfect.