Classic Persian Chelo Kebab Koobideh

Peel, wash, and finely grate the onions. Using your hands or a clean cloth, squeeze out and discard as much onion juice as possible to prevent the meat mixture from becoming too loose.

Place the grated onions in a large bowl. Add the ground meat, salt, and black pepper. Pour in the dissolved saffron and knead the mixture thoroughly by hand until it becomes sticky and well combined.

Cover the bowl and refrigerate for 2 to 3 hours. This resting time firms up the mixture and helps it adhere securely to the skewers during grilling.

Prepare a small bowl of cold water and keep it nearby. Lightly wet your hands before shaping the meat. Take a portion of the mixture and form it into a thick, elongated log.

Lay a flat metal skewer over the meat and gently wrap the meat around it. Press firmly with wet fingers, creating shallow ridges along the length, and secure both ends tightly.

Heat a charcoal grill until very hot. Place the skewers over the fire and fan the heat at first so the meat quickly sets and grips the skewer. Once lightly seared, stop fanning and allow the kebabs to cook evenly, turning as needed, until fully cooked and juicy.