Koobideh kabobs are actually elite. Probably one of my favorite recip...

Grind saffron into a fine powder.

Drop in a couple of ice cubes for the saffron to bloom.

Grate onions, then use a paper towel to make them as dry as possible.

Combine the ground beef and lamb with the saffron water and dried onions.

Season with ground sumac, salt, and fresh black pepper.

Mix the ingredients thoroughly.

Slowly shape the meat mixture onto skewers (this is usually easier when the meat is cold).

Using your fingers, make some ridges on the shaped meat.

Pinch off the ends of the meat on the skewers.

Refrigerate for at least an hour to firm up.

Place the kabobs onto your grill.

Place tomatoes onto the grill alongside the kabobs.

Keep turning the kabobs every so often until good color is achieved on each side.