Classic Persian Kabob Chenjeh (Tender Marinated Lamb or Beef Skewers)

Cut the lamb or beef sirloin into uniform 2 cm chunks to ensure even cooking.

Place the grated onions in a large bowl. Add the olive oil, black pepper, and a generous splash of lemon juice, mixing well to create a loose marinade.

Add the meat to the bowl and gently massage it into the marinade until all pieces are evenly coated.

Stir in the bloomed saffron, ensuring its color and aroma are evenly distributed.

Cover the bowl and refrigerate for 24 hours, allowing the meat to fully tenderize and absorb the flavors.

Remove the meat from the refrigerator and thread the pieces onto skewers, leaving a small space between each chunk for even heat circulation.

Lightly brush the skewers with olive oil to prevent sticking and promote browning.

Grill over medium heat, turning occasionally, until the meat is nicely charred outside and juicy inside. Take care not to overcook.

Transfer the kebabs to a serving platter, season with salt to taste, and finish with a small knob of butter on top before serving.