At Ribs 'n' Kabobs, our name is a promise. While our smoked BBQ back ribs get plenty of attention, our flame-grilled kabobs are just as legendary. In fact, our Grandma's Recipe Kabob is the dish that started it all.
Many customers ask us: "What makes your kabobs so juicy and flavorful compared to others?" Today, we are taking you behind the kitchen doors to show you exactly how we craft our famous kabobs from scratch every single day.
Step 1: Selecting Fresh, Quality Meat
The secret to a great kabob starts long before it hits the grill. We have a strict policy: 100% fresh, never frozen, HFSAA-certified Zabiha halal meat.
- Whole Muscle Cuts: We do not use pre-packaged ground meat or fillers. Instead, we select whole cuts of premium beef and chicken.
- In-House Grinding: We grind our meat fresh in our kitchen every single morning. Grinding in-house allows us to control the fat-to-lean ratio perfectly. This ratio is critical—too lean, and the kabob becomes dry; too fat, and it falls off the skewer.
Step 2: The Art of the Spice Blend
Once the meat is ground, we mix in our spices and herbs. We do not use commercial pre-packaged seasonings.
- Grandma's Secret Blend: Our signature recipe uses a proprietary ratio of spices—including freshly roasted cumin, coriander, red chili flakes, and warm garam masala—mixed with finely minced onions, garlic, and fresh cilantro.
- Natural Binding: We do not add flour or breadcrumbs to bind our meat. We rely on old-school techniques: mixing the meat thoroughly by hand until the proteins bind naturally, ensuring a smooth, cohesive texture that stays securely on the skewer.
Step 3: Skewering with Precision
Skewering kabobs is an art form that takes months to master. Our grill masters take a ball of seasoned meat and mold it onto flat, wide metal skewers.
- Flat Skewers: We use traditional flat steel skewers, which distribute heat evenly through the center of the meat as it cooks.
- The Finger Imprints: If you look closely at our Chicken and Beef Koobideh kabobs, you will see uniform ridges along the meat. These finger imprints are not just for aesthetics—they help the meat cook evenly by creating thin and thick sections that lock in moisture.
Step 4: Open Flame Grilling
Our kabobs are cooked over a high-heat open flame grill.
- Intense Sear: The high heat instantly sears the outside of the kabob, locking in all the natural juices.
- Perfect Timing: We turn the skewers frequently to prevent charring and ensure the meat remains incredibly moist inside while developing a beautiful golden-brown exterior.
Taste the Tradition
There are no shortcuts to making the perfect kabob. From fresh grinding to hand-molding and open-flame grilling, we dedicate time and care to every single skewer.
Read more about our family culinary journey on our Story Page, or order our famous Grandma's Recipe Kabob today to taste the result of our hard work!