Kebab Koobideh

🛒 Ingredients

• Ground Beef (80/20) 250 g · 675 kcal
• Yellow Onion 50 g · 20 kcal
• Turmeric Powder 2 g · 6 kcal
• Black Pepper 1 g · 3 kcal
• Saffron Threads 1 g · 0 kcal

👨‍🍳 Instructions

1. Grate the yellow onion finely and squeeze out all excess liquid using a cheesecloth or a fine-mesh sieve; discard the liquid. This step is crucial to prevent the kebabs from falling apart.
2. In a large bowl, combine the ground beef, squeezed onion, turmeric powder, black pepper, and salt. If using saffron, dissolve it in a tablespoon of hot water and add to the mixture.
3. Knead the mixture vigorously for at least 10-15 minutes until it becomes very sticky and uniform in consistency. This is crucial for the kebabs to hold their shape on the skewers; cover and refrigerate for at least 1 hour, or preferably overnight.
4. Preheat your grill to medium-high heat. Take a handful of the meat mixture (about 150g per kebab) and firmly press it around a wide, flat metal skewer, shaping it evenly along the skewer. Create small indentations along the length of the kebab with your fingers to ensure even cooking.
5. Grill the kebabs, turning frequently, for 8-12 minutes or until cooked through and nicely charred on all sides. Be careful not to overcook, as they can dry out quickly.
6. Serve the Kebab Koobideh hot, traditionally with grilled tomatoes, basmati rice, fresh herbs, and sumac.