Kabab Vijeh (کباب ویژه) — Royal Persian Mixed Grill Platter

• 700 glamb loin, cut into 3 cm cubes (trim excess surface fat but keep some for juiciness)
• 150 gonion, grated (squeeze lightly; use about 120 g drained onion pulp)
• 20 mlolive oil
• 1.5 tspblack pepper, ground
• 2 tspsalt
• 700 gchicken breast fillet, cut into 3 cm pieces
• 0.3 gsaffron threads (bloom in hot water for best color)
• 30 mlhot water (for blooming saffron)
• 600 gground beef (15% fat)
• 200 gground lamb (20% fat) (adds classic Persian kebab aroma and tenderness)
• 300 gonion, finely grated (squeeze very well; use about 200 g drained onion pulp)
• 6tomato (medium, firm-ripe (about 720 g total))
• 2bell pepper (any color (about 320 g total), cut into wide panels)
• 120 ggreen olives, pitted (served alongside as a briny contrast)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and mixing with 30 ml hot water. Let it steep for 10 minutes so the color turns deep orange-red and the aroma becomes pronounced.

2. 2

   Marinate the lamb: combine lamb cubes with 150 g grated onion pulp, 20 ml olive oil, 2 tsp salt, and 1.5 tsp black pepper. Mix thoroughly, cover, and refrigerate for 30 minutes so the onion enzymes tenderize the meat without turning it mushy.

3. 3

   Marinate the chicken: combine chicken pieces with 120 g grated onion pulp, bloomed saffron (all liquid), 20 ml olive oil, 2 tsp salt, and 1 tsp black pepper. Mix well, cover, and refrigerate for 30 minutes so the saffron penetrates and the surface seasons evenly.

4. 4

   Prepare koobideh mixture: in a cold bowl, combine ground beef, ground lamb, 300 g finely grated onion pulp (well-squeezed), 2.5 tsp salt, and 1.5 tsp black pepper. Knead firmly for 5 minutes until the mixture becomes sticky and cohesive; this protein bind is what keeps koobideh from falling off the skewer.

5. 5

   Chill the koobideh mixture for 20 minutes. Keeping it cold helps the fat stay solid so the kebab holds shape and cooks juicy instead of crumbling on the grill.

6. 6

   Heat the grill to high (about 260–290°C) and clean the grates well. Oil a folded paper towel with a measured 10 ml of olive oil from your pantry and wipe the grates to reduce sticking and improve browning.

7. 7

   Skewer the lamb and chicken: thread lamb cubes tightly onto flat skewers and chicken pieces onto separate flat skewers. Pack the pieces close together so they baste each other and cook evenly without drying at the edges.

8. 8

   Form koobideh on skewers: divide the chilled mixture into 6 equal portions (about 133 g each) and press each portion along a wide flat skewer in an even layer. Wet your hands with 15 ml water from your pantry as needed and pinch shallow ridges along the length; the ridges increase surface area for classic char and help the kebab grip the skewer.

9. 9

   Season the vegetables: toss tomatoes and bell pepper panels with 15 ml olive oil, 1 tsp salt, and 0.5 tsp black pepper. Keep them ready near the grill because they cook quickly and are best served hot and smoky.

10. 10

    Grill the koobideh first: place skewers over high heat and do not move them for 45–60 seconds to set the surface. Flip carefully and continue grilling 5–7 minutes total, turning every 60–90 seconds, until browned with slight char and an internal temperature of 71°C.

11. 11

    Grill the chicken: place chicken skewers over high heat and grill 6–9 minutes total, turning every 60–90 seconds. Remove when the thickest piece reaches 74°C and the exterior shows saffron-gold color with light char.

12. 12

    Grill the lamb: grill lamb skewers 6–8 minutes total, turning every 60–90 seconds for even browning. Pull at 57–60°C for medium-rare or 63°C for medium, then rest 5 minutes so juices redistribute.

13. 13

    Grill the tomatoes and peppers: cook tomatoes 6–8 minutes total, turning until blistered and softened but still holding shape. Grill bell pepper panels 5–7 minutes total until charred at the edges and tender-crisp in the center.

14. 14

    Assemble the platter: slide each kebab off the skewers onto a warm serving tray and arrange with grilled tomatoes and peppers. Add 120 g olives on the side, then serve immediately while the kebabs are still sizzling and aromatic.