Oven-Baked Koobideh Kebabs by Keyanskitchen

Ingredients

• 900g (2 lbs) ground beef (20% fat)
• 2 large yellow onions, grated and liquid squeezed out
• 1 tsp saffron threads, bloomed in 2 tbsp hot water
• 1 tsp turmeric powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp sumac (for serving)

Instructions

1. Grate the onions into a bowl and use a cheesecloth or towel to squeeze out as much moisture as possible, discarding the liquid.
2. In a large mixing bowl, combine the ground beef, squeezed onion pulp, bloomed saffron, turmeric, salt, and pepper.
3. Knead the mixture by hand for 5-7 minutes until the meat becomes sticky and holds its shape well.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Divide the meat into 4-6 equal portions and shape them into long, flat strips directly on the parchment paper, pressing indentations with your fingers.
6. Bake for 20-25 minutes, flipping halfway through, until the kebabs are browned and cooked through.
7. Serve immediately with a dusting of sumac and warm flatbread.