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"It's unlikely that a cooking technique as universal as roasting meat on a stick over a fire originated at any single time in any single country. But if it had, Iran would make a likely birthplace. Grilling has been part of Persian culture for hundreds, probably thousands, of years. ...continue reading belowExtra wide skewers | 3/8" wide skewers | Metal rack | Persian Grill | Wooden handles |
How to keep kebabs from rolling on the skewers
Standard round skewers do not work well when cooking kebab koobideh. As ground-meat cooks, it becomes slippery. So, when it comes time to turn over the kebab, a round skewer will merely spin inside the meat, making it difficult to cook the food evenly.
So how do you keep kebabs from rolling around the skewer? A flat skewer provides a broader surface for the meat to rest on. As the ground-meat cooks, it won't lose its shape. Most important, flat skewers won't spin inside the meat. This makes turning over kebabs very easy and ensures the food is cooked evenly.
Flat metal skewers for Persian koobideh
7/8" inch wide skewers
5/8" inch wide skewers
3/8" inch wide skewers
flat metal skewers with wooden handles
stainless steel rack with 6 flat metal skewers
In North America grills have grates, but in much of the world, grilling is done on flat skewers over a grateless grill. This system is especially useful when grilling delicate ground meat kebabs or fish that is prone to stick to a grill grate.
The notches in the rack hold the skewers steady without slipping or spinning.
the Persian Grill
"It's unlikely that a cooking technique as universal as roasting meat on a stick over a fire originated at any single time in any single country. But if it had, Iran would make a likely birthplace. Grilling has been part of Persian culture for hundreds, probably thousands, of years.
Look at 500-year-old Persian miniatures and you'll often find depictions of servants spit-roasting a chicken for a hunting party or setting skewers of meat above the fire. The 10th-century poet Ferdowsi makes room in his poetry for a detailed description of a veal marinade made with saffron, rosewater, musk and old wine. And, after all, that all-American cookout favorite "kebab" is the Persian word for grilled meat...." Read full article here