Kabab Meygoo (کباب میگو) — Persian Saffron-Infused Grilled Shrimp

• 0.25 tspSaffron threads (finely crushed)
• 2 tbspHot water (about 80–90°C (176–194°F))
• 680 gLarge shrimp (peeled and deveined, tails on or off; patted very dry)
• 150 gOnion (grated, then squeezed to yield juice only)
• 45 mlFresh lemon juice (about 3 tbsp)
• 30 mlExtra virgin olive oil (2 tbsp)
• 6 gSea salt (1 tsp)
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir with the hot water (80–90°C / 176–194°F). Cover and let steep for 10 minutes until deeply colored and fragrant. This concentrated saffron infusion will perfume the marinade without adding grit.

2. 2

   Make fresh onion juice: grate the onion on the fine side of a box grater, then transfer to a fine mesh sieve or cheesecloth and press firmly to extract only the juice. Measure out 45 ml (3 tbsp) onion juice; discard solids. Onion juice tenderizes quickly, so avoid using the pulp.

3. 3

   Mix the marinade: in a glass or nonreactive bowl, whisk together onion juice, lemon juice, olive oil, sea salt, black pepper, and the bloomed saffron (including all liquid). Taste and adjust salt if needed; the marinade should be bright, savory, and strongly aromatic.

4. 4

   Marinate the shrimp: add the shrimp and toss until every piece is evenly coated. Cover and refrigerate for 30 minutes (up to 45 minutes maximum). Longer marination can make shrimp mushy because the onion enzymes and citrus acid continue to break down the texture.

5. 5

   Prepare the grill: preheat a gas grill to high (about 230–260°C / 450–500°F) for 10 minutes, or heat a charcoal grill until coals are glowing with a light ash layer. Clean the grates, then oil them lightly using a folded paper towel dipped in 1 tsp oil held with tongs.

6. 6

   Skewer and grill: thread shrimp onto skewers (metal, or soaked bamboo for 30 minutes), piercing twice so they lie flat. Grill 2–3 minutes per side, lid closed when possible, until opaque and lightly charred at edges; target 63°C / 145°F internal temperature.

7. 7

   Rest and serve: transfer skewers to a plate and rest for 2 minutes. Serve immediately while the saffron aroma is strongest. If desired, brush with 1 tsp olive oil right before serving for sheen, and squeeze a little extra lemon at the table for brightness.