The king of Persian kebabs. Ground lamb or beef mixed with grated onions (drained of juice) and spices, formed onto wide flat skewers.
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8 items
Squeeze the liquid out of the grated onions completely (this is critical)
Mix the ground lamb, ground beef, dry onion pulp, salt, black pepper, and saffron water in a bowl
the meat mixture vigorously for 10 minutes until it becomes sticky and paste-like
Refrigerate the mixture for 2 hours to chill the fat
Mold the meat onto wide flat metal skewers using damp hand, creating ridge indentations with fingers
Grill over very hot coals (or high heat), turning immediately and frequently to prevent falling off
Slide off the skewers onto a platter and sprinkle with sumac. Serve with basmati rice
