Instructions:
1 Make the Saffron Extract
Crush 4 heavy pinches of saffron threads using a mortar and pestle or the back of a spoon.
Add 2 tablespoons hot water and let steep for 15–20 minutes until deep golden-orange. This is your saffron extract.
2 Marinate & Mix the Meat
In a large mixing bowl, combine the grated onion, saffron extract, salt, and pepper.
Add the ground beef and — using clean hands — mix the mixture very thoroughly.
***Be sure to work the meat with your hands for several minutes, until it becomes soft, cohesive, and almost turns pale in color. This step is crucial — it ensures the onion and saffron are fully absorbed and gives the kabobs a smooth, tender texture that will hold on the skewer.
Cover and refrigerate for at least 2 hours, preferably overnight.
3 Shape & Skewer
With damp hands, shape the marinated ground beef into elongated kabob shapes.
Carefully press onto skewers, or shape into patties or longer pieces if not using skewers.
4 Grill
Preheat grill to medium-high heat.
Grill the kabobs for about 6 minutes per side, or until cooked through with a golden crust. Rotate the skewers consistently while it’s cooking — let a crust form first to help them hold together.
5 Serve
Let rest briefly, then serve warm with yogurt sauce, herbed rice, or a cucumber and tomato salad.
