Spiral Bakhtiari Kebab (کباب حلزونی بختیاری) — Saffron-marinated chicken and lamb spirals on skewers

• 1⅓ lbChicken breast fillets, trimmed (Cut into long strips 2 cm wide for easy spiraling)
• 1⅓ lbLamb fillets (or beef tenderloin), trimmed (Cut into long strips 2 cm wide, similar length to chicken)
• 7.1 ozYellow onion (Grated, then squeezed; use juice only)
• 6⅓ ozGreek yogurt (plain, full-fat) (Helps tenderize and protect meat on the grill)
• 3 tbspExtra virgin olive oil (or neutral vegetable oil) (Plus 10 ml for greasing the grill grates)
• ½ tspPersian saffron threads (Finely crushed)
• 2 tbspHot water (for blooming saffron) (Just off the boil)
• 9 gSea salt (About 1 1/2 tsp fine sea salt)
• 2 tspFreshly ground black pepper (Divide between chicken and lamb/beef)
• 8Metal skewers (If using bamboo, soak 30 minutes in water)

Instructions

1. 1

   Bloom the saffron so its color and aroma fully release. Crush the saffron threads, mix with 30 ml hot water, and let it stand for 10 minutes until deeply golden.

2. 2

   Prepare the onion juice for a clean, non-bitter marinade. Grate the onion, then squeeze it firmly through a fine sieve or cheesecloth to collect 60–80 ml juice and discard the solids.

3. 3

   Make the marinade and divide it to keep flavors balanced across both meats. In a bowl, whisk yogurt, onion juice, olive oil, bloomed saffron (all of it), sea salt, and black pepper until smooth, then split the mixture evenly into two bowls.

4. 4

   Marinate the chicken and the lamb/beef separately for best texture. Add chicken strips to one bowl and lamb/beef strips to the other, turning to coat every surface, then cover and refrigerate for 4 hours.

5. 5

   Shape the signature Halzooni spirals so each skewer cooks evenly and looks striking. Thread one end of a chicken strip onto a skewer, coil it into a tight spiral like a snail shell, then secure the end by piercing it again; repeat with a lamb/beef strip and alternate spirals until the skewer is filled with 3–4 coils.

6. 6

   Preheat the grill for high heat to sear quickly without drying the meat. Heat a charcoal grill to a strong medium-high (about 230–260°C at grate level) or preheat a gas grill to high, then oil the grates with 10 ml oil on a folded paper towel.

7. 7

   Grill the spiral kebabs with frequent turning to keep the coils intact and evenly browned. Cook 14–18 minutes total, turning every 2 minutes, until chicken reaches 74°C and lamb/beef reaches 60°C for medium or 65°C for medium-well.

8. 8

   Rest the kebabs so juices redistribute and the spirals stay tender. Transfer to a platter, tent loosely with foil, and rest 5 minutes before sliding the spirals off the skewers.