Persian Minced Meat Skewer Kebab

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This iconic Persian street-food kebab features ground lamb pressed onto flat skewers and grilled over smoky charcoal. The meat is seasoned simply with grated onion, turmeric, and saffron, then served with buttery basmati rice and grilled tomatoes. A generous sprinkle of sumac at the table adds the signature tangy finish.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 30 gFat
• 13 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 2 gSugar
• 24 gProtein
• 620 mgSodium
• 340 mgPotassium
• 30 mgCalcium
• 2.8 mgIron
• 6 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the kebab

• 1 lb (450 g) ground lamb, or half lamb half beef with 20% fat
• 1 medium yellow onion, finely grated and squeezed dry
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground turmeric
• 1 generous pinch saffron threads, bloomed in 1 tbsp hot water
• 1 tsp sumac, plus more for serving
• 2 tbsp melted unsalted butter or ghee, for basting

For serving

• 4 flat metal skewers (or wide wooden skewers, soaked 30 minutes)
• Steamed saffron basmati rice
• 2 tomatoes, halved for grilling
• Lemon wedges

Directions

1. In a large bowl, combine the ground lamb, grated onion, salt, pepper, turmeric, bloomed saffron, and 1 teaspoon sumac. Knead vigorously with your hands for 6-8 minutes until the mixture becomes sticky, pale, and pasty.
2. Cover the bowl and refrigerate for at least 1 hour (up to 4 hours) so the flavors meld and the fat firms up, which helps the kebabs hold their shape on the skewer.
3. Divide the meat into 4 equal portions. Wet your hands with cold water, take one portion, and press it firmly along a flat skewer, leaving about 1 inch of skewer exposed at each end. Use your thumb and index finger to create a ridged pattern along the length.
4. Preheat a charcoal or gas grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
5. Place the skewers on the hot grill and cook for 4-5 minutes per side, turning carefully with tongs, until well browned, slightly charred at the edges, and cooked through.
6. During the last minute of grilling, brush the kebabs generously with melted butter and let them sizzle briefly. Grill the tomato halves alongside until softened and lightly charred.
7. Slide the kebabs off the skewers onto a warm platter. Serve immediately over saffron basmati rice with the grilled tomatoes, lemon wedges, and a generous sprinkle of sumac.

Cook’s Notes

• Kneading the meat thoroughly is essential – it develops myosin proteins that bind the kebab to the skewer so it doesn't fall apart on the grill.
• Always squeeze the grated onion very dry in a clean kitchen towel; excess moisture makes the kebab loose and prone to sliding off the skewer.
• Wet your hands with cold water before molding each kebab to keep the sticky meat from clinging to your fingers.
• If you don't have flat metal skewers, shape the meat into oblong patties and cook them as sliders directly on the grill instead.
• For the most authentic flavor and texture, use a 50/50 lamb-and-beef blend with about 20% fat – very lean meat will turn out dry and crumbly.

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