Persian kebabs came in many forms:
Koobideh: Usually made from minced or ground lamb or beef and mixed with chopped onion and spices. It was the most popular of the kebabs, and my brother’s favorite.
Barg: was made with lamb, chicken, or beef filets. It was my favorite.
Joojeh: was made from boneless chicken which had been marinated overnight.
Bakhtiari: A combination of Joojeh and Barg.
- Quarter onion and reduce to a fine puree in a food processor. Push puree through fine strainer. Mix with the following ingredients into a 1Gal Ziploc freezer bag: olive oil, lemon juice, and garlic, salt, pepper, marjoram, thyme, and parsley.
- Skewer meet.
Diced red onion