How to Make Juicy Kebab Koobideh (beef mince skewers) on a Spit Rotisserie

There’s something magical about the smell of beef, garlic, and herbs sizzling over charcoal, it just screams backyard cook up. If you're looking to impress with flavour and simplicity, Kebab Koobideh (beef mince skewers) on a spit rotisserie is the way to go. This Middle Eastern minced meat skewer is packed with spice, full of aroma, and perfect for your next backyard BBQ.

Whether it’s a casual weeknight feed or a Saturday session with your mates, you’re about to learn how to prep, shape, and spit roast this Middle Eastern classic, Kebab Koobideh style, using our favourite brand of BBQ: a Flaming Coals Cyprus Spit Rotisserie.

Get the Texture Right or It’ll Fall Off the Skewer

Here’s the truth, Kebab Koobideh is all about texture. If it’s too chunky, it’ll fall apart on the spit. Too mushy, same problem. You want it just right, firm, sticky, and able to hug the skewer like it was born to roast.

Hot tip: Go for beef mince that’s around 75-85% lean. That little bit of fat helps the meat bind and adds loads of flavour. Alternatively, you can make your own mix of beef and lamb mince. Delicious!

Forget the food processor, mix it with your hands. That way, you can feel when the mixture’s ready, and it keeps things a bit more hands on (which let’s be honest, is half the fun of backyard cooking).

What You’ll Need for Perfect Kebab Koobideh

Here’s your gear and ingredients list for about 10-12 juicy skewers:

• 1kg beef mince (or a 700g beef / 500g lamb combo for extra richness)
• 2 cups finely chopped onion
• 8 garlic cloves, finely chopped
• 6-inch piece of fresh ginger, shaved
• ½ tsp turmeric
• 2 tsp cumin
• 2 tsp cinnamon
• 2 tsp paprika or cayenne pepper
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 cup chopped parsley
• 1 cup chopped mint
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp bread crumbs (optional, if the mixture is a little runny)
• 1 egg (optional, helps bind if the mix is too dry)

You’ll also need:

• Flat metal skewers (critical for Kebab Koobideh)
• A bowl of water for wetting your hands

A spit roaster BBQ the kind that turns itself while you focus on the important stuff (like your drink)

Mix, Rest, Shape – The Koobideh Method

1. Mix it by hand – Toss all your ingredients into a large bowl and mix like you mean it. You’re looking for a sticky, paste like texture.
    
2. Let it rest – Cover the mix and let it chill for at least 30 minutes. This helps the spices soak in and the texture to firm up. Overnight’s even better.
    

Shape it on the skewers – Wet your hands, form small meat balls, and mould them around your skewers. Flatten the mix out to about ½ inch thick. Leave a little space at each end of the skewer to ensure even cooking.

Time to Fire It Up: Cooking on the Charcoal Spit

Get your charcoal spit going until the coals are hot and glowing. Then it’s showtime.

What’s great about the Flaming Coals Cyprus spit rotisserie is the motorised turning no babysitting required. Load up your kebabs, flick the switch, and let the spit do the work.

Cooking Tips:

• Roast for 10–15 minutes
• Watch for a golden-brown crust and no pink inside
• Don’t overdo it. Kebab Koobideh dries out if left too long
• Optional: Brush with melted butter at the end for a juicy finish

Serving Kebab Koobideh Like a Backyard Pro

Once your beef kebabs are cooked, it’s time to serve. Here’s what pairs perfectly:

• Warmed pita or lavash bread
• Squeeze of lemon juice
• Fresh herbs (parsley, coriander)
• Grilled tomatoes or onions
• A side of yoghurt mint sauce

Wrap it all up, dig in, and enjoy the sound of silence that moment when everyone’s too busy eating to talk.

Ready to Master Backyard BBQ with a Twist?

If Kebab Koobideh has won you over, imagine what else you can cook up on a proper spit rotisserie setup. From gyros to pork belly, it’s a game changer.

by: Rhiannon Peterson