Kabab Koobideh (کباب کوبیده) — Classic Persian Ground Lamb and Beef Kebab

• 500 gGround lamb (well-chilled; 20–25% fat preferred)
• 500 gGround beef (well-chilled; 15–20% fat preferred)
• 300 gYellow onion (about 2 medium; grated finely)
• 18 gKosher salt (about 1 tbsp; adjust if using fine table salt)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 6 gGround sumac (about 2 tsp, plus more for serving; also 3 g)
• 2 gBaking soda (about 1/2 tsp; helps bind and keep kebab juicy)
• 0.15 gSaffron threads (about 1/2 tsp, finely crushed)
• 30 mlHot water (to bloom saffron)
• 30 gUnsalted butter (melted; for basting)
• 6 eachRoma tomatoes (for grilling alongside kebabs)

Instructions

1. 1

   Chill everything: place ground meats in the freezer for 15 minutes while you prepare the onion. Grate the onion on the fine side of a box grater, then squeeze it very firmly in a clean towel until you have about 120 ml onion juice and dry-ish pulp; keep both, but use only the pulp in the meat.

2. 2

   Bloom saffron: crush saffron threads to a powder, pour over 30 ml hot water (not boiling), cover, and steep 10 minutes. This creates a concentrated saffron water that perfumes the kebab without adding extra liquid that would make it slip on the skewer.

3. 3

   Make the mixture: in a cold bowl, combine lamb, beef, squeezed onion pulp, salt, pepper, 6 g sumac, and baking soda. Add 2 tbsp (30 ml) of the saffron water. Mix vigorously by hand for 6–8 minutes until the meat becomes tacky and cohesive, like a paste that clings to your palm.

4. 4

   Rest and firm: cover the bowl and refrigerate 45 minutes. This resting time hydrates the proteins, helps the onion integrate, and firms the fat so the kebab holds its shape on the skewer. Meanwhile, prepare a charcoal grill for medium-high heat (about 230–260°C at the grate).

5. 5

   Prepare basting and grill items: melt butter and, if desired, stir in 1 tsp sumac. Skewer tomatoes separately. Oil the grill grate lightly using a folded paper towel dipped in oil and held with tongs; do this right before cooking, not earlier, to reduce sticking.

6. 6

   Skewer the koobideh: set a bowl of cold water nearby to dip your fingers. Divide meat into 12 portions (about 85–90 g each). Press each portion firmly onto a wide flat metal skewer, shaping an even strip about 18–20 cm long. Pinch shallow ridges along the length for traditional texture and better adhesion.

7. 7

   Grill and set the kebab: place skewers on the hottest part of the grill. Cook 45–60 seconds, then flip; repeat flipping every 45–60 seconds for the first 3 minutes to “set” the meat. Once firm, continue grilling 6–8 minutes more, turning occasionally, until browned with light char and 71°C internal temperature.

8. 8

   Baste and finish: during the last 2–3 minutes, brush kebabs lightly with melted butter (and sumac butter if using). Grill tomatoes 6–8 minutes total, turning until blistered and softened. Rest kebabs 2 minutes off-heat, then slide onto lavash or a platter; sprinkle extra sumac to serve.