Persian Beef Koobideh Kebab

Peel and grate one brown onion into a bowl. Squeeze out excess liquid to prevent the meat from becoming too wet.

If using a strainer, place the grated onion in it and squeeze out the liquid. Otherwise, use your hands to squeeze the liquid from the grated onion into the sink.

Add salt, turmeric, black pepper, saffron powder, and one egg to the bowl with the grated onion. Mix well.

Add 1 kg of ground beef (70/30 lean to fat ratio) to the bowl with the onion and spice mixture.

Using your hands, knead the meat mixture thoroughly. Ensure all ingredients are well combined. This step is crucial for the koobideh to hold its shape on the skewers.

Form the meat mixture into a large ball, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.

Have a bowl of warm water and your flat metal skewers ready. Wet your hands in the warm water; this helps prevent the meat from sticking.

Take a portion of the meat mixture (about a handful) and form it into a rough ball. Then, press it onto a skewer, elongating it into a flat, cylindrical shape.

Using your fingers, press and shape the meat onto the skewer, creating ridges. Ensure the meat is firmly attached to the skewer.

Continue this process until all the meat mixture is used. You should have several long, flat kebabs on skewers.

Preheat your grill to medium-high heat. Ensure the grill grates are clean.

Place the skewered kebabs on the hot grill. Grill for about 3-4 minutes per side, or until nicely browned and cooked through. The fat content in the meat will help keep them moist and prevent sticking.

Turn the kebabs frequently to ensure even cooking and prevent burning. You should see some flare-ups from the dripping fat, which adds flavor.

The kebabs are done when they are browned on the outside and cooked through. You can check by gently pressing one; it should feel firm but still slightly yielding.

Serve the grilled koobideh kebabs immediately over a bed of saffron rice. Traditionally, two skewers are served per person.

Optionally, garnish with grilled tomatoes or a pat of butter on the rice. Serve hot.