Traditional Kabab Koobideh by Peymanfathinejad

Ingredients

• 1 kg (2.2 lbs) ground lamb and beef mix (20% fat content)
• 300g (10.5 oz) yellow onions, finely grated
• 1.5 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp turmeric powder
• 4 large tomatoes (for grilling)

Instructions

1. Place grated onions in a cheesecloth and squeeze out all liquid completely; discard the liquid until ready to serve.
2. Combine the dry onion pulp, ground meat, salt, pepper, and turmeric in a large bowl until ready to serve.
3. Knead the mixture by hand for 8-10 minutes until it becomes very sticky and uniform in texture.
4. Cover the meat mixture and refrigerate for at least 1 hour to firm up.
5. Divide the meat into equal portions and mold each portion firmly onto a wide, flat metal skewer until ready to serve.
6. Shape the meat along the skewer using wet fingers to create indentations, ensuring it is secure until ready to serve.
7. Grill the skewers over medium-high heat for 6-8 minutes, turning once, until browned and cooked through.
8. Grill the tomatoes alongside the meat until charred and softened, about 5-8 minutes.