Persian Koobideh Kebabs

Ingredients

• 2 lb ground beef, or 1 lb beef plus 1 lb ground lamb, ideally 80/20
• 1 large yellow onion, finely grated
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground turmeric
• 1/2 tsp ground sumac, plus more for serving
• Pinch baking soda, optional for tenderness
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• Pinch saffron threads bloomed in 1 tbsp hot water, optional
• For serving basmati rice, lavash, grilled tomatoes, raw onion, parsley, mint, and lemon

Instructions

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. 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. Chill. Cover and refrigerate for at least 30 minutes. This firms the fat and helps the kebabs hold their shape.
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. 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. Finish. Stir together the melted butter, lemon juice, and optional bloomed saffron. Brush the hot kebabs generously before serving.