Classic Persian Lamb Koobideh Kebab

Trim any remaining skin or excess fat from the lamb. Mince the meat twice using a grinder until very fine and cohesive.

Peel, wash, and finely chop the onions. Add them to the minced lamb along with salt and black pepper.

Knead the mixture thoroughly for several minutes until it becomes sticky, smooth, and well bound.

Cover and refrigerate the mixture for 1 hour. This resting time helps the proteins bind and makes shaping easier.

Divide the chilled mixture into portions of about 200 g each. Shape each portion into a ball and press it firmly onto a skewer.

Using your palms and fingers, evenly spread and flatten the meat along the skewer on a cutting board, creating an even thickness from end to end.

Preheat a grill or barbecue to medium heat. Place the skewers on the grill.

When small bubbles appear on the surface, turn the skewers. Continue turning every 30–45 seconds until the kebabs are fully cooked, lightly charred, and crisp on the outside.

Remove from the grill, slide off the skewers, sprinkle with sumac, and serve immediately.