Special Mixed Persian Kebab (Kabab Vijeh)

Finely chop half of the onion. Combine it with the lamb loin, season lightly with salt and black pepper, cover, and refrigerate for 24 hours to tenderize and deepen the flavor.

Finely chop the remaining onion. Mix a portion of it with the chicken fillet and add saffron to taste. Let it marinate while you prepare the other components.

Cut the chicken fillet into long strips about the thickness of a finger. Thread them neatly onto skewers, pressing gently so they hold their shape.

Season the ground meat with salt and black pepper. Shape it evenly onto skewers, inserting small pieces of chopped bell pepper between sections of meat to enhance aroma and moisture.

Preheat the grill to medium heat. Grill the lamb, chicken, and ground meat skewers, turning regularly, until fully cooked and evenly charred on all sides.

Place the tomato directly on the grill and cook until soft and lightly blistered all over.

Warm a wooden serving dish gently over low heat. Spread the remaining chopped onion evenly over the surface.

Arrange the grilled chicken skewers in a circular pattern over the onion, place the grilled tomato in the center, and position the ground meat and lamb kebabs around it.

Garnish with olives and serve immediately while hot.