Kabab Koobideh Recipe — I got it from my Maman
Kabab Koobideh is a traditional Persian dish made from ground lamb or beef, served with rice or bread, and garnished with grilled tomatoes and sumac. It is a popular and inexpensive dish in Iranian restaurants and households.
Peel and grate the onions, then squeeze out most of the moisture
Combine the ground meat with the grated onions, red pepper, salt, and baking soda, and knead until sticky
Cover the bowl and refrigerate for at least 1 hour
Bloom the saffron by grinding it and sprinkling it over ice cubes
Prepare side dishes, such as rice, and get the BBQ going with lump wood charcoal
Skewer the kababs by shaping the meat into a sausage shape and pushing the skewer into it
Grill the kababs over high heat for 5-10 minutes, turning frequently
Brush the kababs with melted saffron butter and serve with grilled tomatoes and other sides
Use lump wood charcoal for a higher temperature, and make sure the skewers are not hot or wet before skewering the meat. To prevent the meat from falling off, knead it until sticky and divide it into portions before shaping it onto the skewers.