by Chef Javad
| Ingredients: | |
| Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%) | 1.6kg |
| Onion (peeled) | 260g |
| Salt | 20g |
| Cumin Powder | 2.4g |
| Black Pepper Powder | 4.8g |
| White pepper powder | 11g |
| Saffron Water* | 40ml |
*Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good standard), but other than that please add a little more.
Method:
- Mix all ingredients together and minced in a food processor. It will resemble a paste that will stick together and will not fall apart when you pick it up in your hand.
- Make a meatball (2.5~3cm) and put it on a skewer one by one
- Spreading the meatball by opening and closing your fingers to stick the meat to the skewer. Make sure that a handle part of the skewer is clear for grilling.
- Place the skewered kebabs on the hot grill and cook until it is cooked through and starts to brown on each side. Grill for about about 5 minutes per side.