Kabob-e Felfeli (کباب فلفلی) — Persian Chili-Wrapped Kebabs

• 8Green chili peppers (mild, medium size) (about 12–15 cm long; keep stems on for easier turning)
• 30 mlBoiling water (for blooming saffron)
• 0.25 tspSaffron threads (finely crushed before blooming)
• 200 gYellow onion (grated on the fine side of a box grater, then squeezed very dry)
• 500 gMinced beef (80–85% lean) (well-chilled; do not use extra-lean)
• 30 gTomato paste (about 2 tbsp)
• 20 gFresh basil leaves (finely chopped)
• 30 gBreadcrumbs (fine, plain; about 1/3 cup)
• 2 tspSumac (plus extra for serving)
• 1.5 tspKosher salt (reduce to 1 tsp if using fine table salt)
• 1 tspGarlic powder
• 0.5 tspGround black pepper
• 1 tbspNeutral oil (grapeseed or sunflower) (for brushing grill grates or foil)

Instructions

1. 1

   Bloom the saffron: add the crushed saffron threads to 30 ml boiling water in a small cup, cover, and steep 10 minutes. Meanwhile, slit each green chili lengthwise from near the stem to the tip, stopping 1 cm short at both ends so it stays intact. Use a small spoon to scrape out most seeds for gentler heat.

2. 2

   Prepare the onion correctly for juicy, cohesive kebabs. Grate the onion finely, then squeeze it firmly in a clean towel until very dry; measure 200 g after squeezing. In a cold mixing bowl, combine minced beef, squeezed onion, tomato paste, chopped basil, breadcrumbs, sumac, salt, garlic powder, and black pepper.

3. 3

   Add the brewed saffron (all of it) to the meat mixture and knead vigorously by hand for 4–5 minutes until it becomes sticky and uniform; this develops a bind so the kebabs cling to the chilies. Cover and refrigerate 20 minutes to firm up, which makes shaping easier and reduces cracking during cooking.

4. 4

   Shape the kebabs: divide the chilled mixture into 8 equal portions (about 75–80 g each). With slightly wet hands, press one portion around each chili in an even layer about 1–1.5 cm thick, sealing along the slit so the meat holds the pepper. Smooth the surface and taper the ends to prevent burning.

5. 5

   Grill method (preferred): preheat a grill to medium-high (about 230–260°C) and oil the grates with 1 tbsp neutral oil on a folded paper towel held with tongs. Place kebabs seam-side down first. Grill 10–12 minutes total, turning every 2–3 minutes for even browning, until the meat reaches 71°C.

6. 6

   Broiler method (alternative): set an oven rack 10–12 cm from the broiler and preheat broiler on high for 5 minutes. Line a tray with foil and lightly oil it. Broil kebabs 6 minutes, flip carefully, then broil 5–7 minutes more until browned and the meat reaches 71°C; rest 3 minutes before serving.