Persian Koobideh Kebabs

Instructions

1. 1

   Drain the onion. Grate the onion on the fine side of a box grater. Transfer it to a clean towel and squeeze firmly until most of the liquid is removed. Too much onion juice makes the kebabs slide off the skewers.

2. 2

   Mix until sticky. Combine the meat, drained onion, salt, pepper, turmeric, sumac, and optional baking soda. Knead vigorously by hand for 4-5 minutes, until the mixture becomes cohesive and tacky.

3. 3

   Chill. Cover and refrigerate for at least 30 minutes. This firms the fat and helps the kebabs hold their shape.

4. 4

   Shape. Divide into 6-8 portions. With damp hands, press each portion around a wide, flat metal skewer. Form an even kebab about 3/4 inch thick, then pinch shallow ridges across it with your fingers.

5. 5

   Grill hot and fast. Heat a charcoal or gas grill to high, roughly 450-500 F. Set the skewers over direct heat. Turn after 60-90 seconds to set both sides, then continue cooking, turning every 1-2 minutes, until browned and cooked through, about 7-9 minutes total.

6. 6

   Finish. Stir together the melted butter, lemon juice, and optional bloomed saffron. Brush the hot kebabs generously before serving.