Kabob Chenjeh (کباب چنجه) — Persian Saffron-Marinated Skewers

• 800 gLamb sirloin or beef sirloin, cut into 4 cm cubes (Trim excess surface fat and silverskin; keep pieces uniform for even cooking)
• 350 gYellow onions (About 2 medium; grated on the large holes)
• 60 mlExtra virgin olive oil (About 1/4 cup)
• 45 mlLemon juice (About 3 tbsp, freshly squeezed)
• 0.3 gSaffron threads (About 1/2 tsp threads; grind before blooming)
• 30 mlHot water (About 2 tbsp, 70–80°C to bloom saffron)
• 10 gFine sea salt (About 1 3/4 tsp)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 30 gUnsalted butter (Melted; for basting during grilling)

Instructions

1. 1

   Bloom the saffron: grind the saffron threads to a fine powder, then stir with 30 ml hot water (70–80°C). Cover and steep 10 minutes until deeply colored and fragrant. Meanwhile, grate the onions into a bowl; for a cleaner marinade, squeeze the grated onion through a fine sieve to collect about 180 ml onion juice.

2. 2

   Make the marinade: to the onion juice (or grated onion), add olive oil, lemon juice, salt, black pepper, and the bloomed saffron (including all liquid). Whisk 30 seconds until emulsified and evenly golden. Add the cubed lamb or beef and toss thoroughly for 1 minute so every surface is coated.

3. 3

   Marinate for tenderness: cover and refrigerate at least 4 hours, ideally 6–8 hours, turning the meat once halfway through for even seasoning. For food safety, keep below 4°C. Remove the bowl from the refrigerator 30 minutes before grilling so the meat loses its chill and cooks more evenly.

4. 4

   Skewer and preheat: heat a charcoal grill to medium-high (coals glowing with a light ash coat) or preheat a gas grill to 230–260°C with a hot zone and a cooler zone. Thread meat onto flat metal skewers, leaving 2–3 mm between pieces; scrape off excess onion solids to reduce scorching.

5. 5

   Grill and baste: place skewers over the hot zone. Grill 3–4 minutes, then turn; repeat for 10–14 minutes total, basting lightly with melted butter after the first turn and again near the end. Target internal temperature: 54–57°C for medium-rare, 60–63°C for medium, 68°C for well-done.

6. 6

   Rest and serve: transfer skewers to a tray and rest 5 minutes to retain juices. Brush once more with any remaining melted butter. Slide the meat off the skewers and serve immediately while hot and smoky, with fresh lemon wedges if desired and your chosen sides.