Farideh shows off her grilling skills with kabab-koobideh, an Iranian beef kabab that’s as fun to make as it is to eat. Farideh’s take on koobideh involves grated onions, 80/20 ground beef, citrusy sumac, and a little baking soda to help tenderize the meat. Farideh preps her kababs on seekh skewers, starts her charcoal grill, and gets down to grilling. She finishes the dish with some Persian basil, lime, and buttery grilled lavash bread.