Kabab koobideh
Kabab koobideh or Kobide (Persian: کوبیده) is an Iranian type of kofta kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Kebabs hold a revered place in Iranian cultural traditions, gracing ceremonial occasions and everyday home dining. Koobideh comes from the Persian word koobidan (کوبیدن), meaning 'slamming', which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone[citation needed]) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'. It is similar to the Turkish Adana kebab. Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.
Source: Wikipedia
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