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In our house Kabob Koobideh is served with Persian Steamed Rice and Sangak. A piece of Sangak is used to pull the kabob off the skewer and then divided among guests to enjoy. Hot kabob juices make the Sangak quite a desirable delicacy!Grilling Kabob Koobideh with tomatoes and peppers on metal skewersMy Kabobi guy is my husband who has perfected his kabobs and this is his delicious recipe and technique. The technique to making kabobs is just as important as the recipe, if not more.
