Cushion Lamb Kebab (Balshetaki-Style)
"Elevate your kebab game with these elegant, saffron-scented lamb cushions that combine ancient Persian aromatics with a uniquely succulent texture."
Instructions
Finely grate the onion and squeeze out as much liquid as possible. Excess moisture will prevent the kebabs from holding their shape.
In a large bowl, combine the ground lamb, grated onion, salt, black pepper, and turmeric. Knead firmly for 7–10 minutes until the mixture becomes sticky and well bound.
Add the chopped parsley and mix until evenly distributed.
Stir the dissolved saffron into the breadcrumbs, then gently fold this mixture into the meat.
Add the egg and mix thoroughly until the kebab mixture is smooth and cohesive.
Place the mixture in the freezer for about 10 minutes to help it firm up, making shaping easier.
If using wooden skewers, soak them in lukewarm water. Shape walnut-sized portions of the mixture into small cushion-like pieces (about 3 × 3 cm and 1 cm thick) and thread onto the skewers.
Lightly oil a frying pan and cook the kebabs over low heat with the lid open, turning gently until evenly cooked and lightly browned. Alternatively, arrange them in an oven-safe pan and bake at 170°C (338°F) for 30 minutes.
If baking, cover the kebabs loosely with aluminum foil after 15 minutes, poke a few small holes, and return to the oven for the remaining 15 minutes to prevent drying.