dinner · everyday
Saffron koobideh kebabs
Persian ground-beef kebabs with grated onion, turmeric and saffron, grilled on skewers and served with flatbread and yogurt sauce.
- Time
- 50min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Skewers.
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Method
-
1
Grind the saffron with a pinch of sugar, set the ice cubes on top and let them melt slowly to extract the color.
-
2
Knead the beef, onion, salt, pepper, turmeric, onion powder and half the saffron water for 3-4 minutes until sticky. Chill 30 minutes.
-
3
With wet hands, mold the meat into long, flat kebabs around wide flat skewers (or shape into long patties).
-
4
Grill over high heat with the tomatoes, turning often, for 6-8 minutes until charred and just cooked.
-
5
Mix the remaining saffron water with the melted butter and brush over the kebabs.
-
6
Mix the yogurt, cucumber, mint and a pinch of salt. Serve the kebabs on flatbread with grilled tomatoes, sumac, onion and the yogurt sauce.
