Ingredients:

  • 2 lbs lean ground beef (85/15)
  • ½ lb yellow onions, grated and squeezed dry
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp saffron threads
  • 2 tbsp hot water
  • 1 tbsp olive oil

Instructions:

  1. Grate the onions in a food processor until they form a thick pulp. Transfer the pulp to a cheesecloth and squeeze firmly over a bowl until no more liquid escapes. Note: The drier the pulp, the better the grip.
  2. Combine the squeezed onions, salt, pepper, turmeric, and ground beef in a large bowl.
  3. Knead the mixture vigorously by hand for 10–15 minutes. Continue until the meat changes color slightly and feels tacky and cohesive.
  4. Bloom the crushed saffron threads in 2 tablespoons of hot water, then fold the saffron water and olive oil into the meat mixture.
  5. Cover the mixture and refrigerate for 2 hours. Note: This firms the fats for better stability.
  6. Divide the meat into 6 equal portions. Mold each portion around a flat metal skewer, pressing firmly with your palm.
  7. Use your fingers to create slight indentations along the length of the meat.
  8. Grill the kabobs over high heat. Cook for 15 minutes until a mahogany colored char is achieved on all sides.