Koobideh Kebabwith Yogurt‑Mint Sauce

Grate the two yellow onions using a box grater, then place the grated onions on a clean kitchen towel and press gently to remove excess moisture.

In a large mixing bowl, combine the ground beef (80/20 lean‑to‑fat ratio) with the drained onions, a pinch of saffron, 3 tbsp turmeric, 4 tbsp paprika, 3 tbsp sumac, 2 tbsp salt, and 2 tbsp black pepper.

Knead the mixture with clean hands for about 5‑7 minutes until it becomes sticky and the spices are evenly distributed.

Divide the meat mixture into four equal portions (about the size of a tennis ball). Wet your hands with warm water and shape each portion around a metal skewer, forming a long, thin kebab.

Using your index and middle fingers, press gentle divots along the length of each kebab to help the meat adhere to the skewer and to create a characteristic texture.

Arrange the formed kebabs on a wire rack, cover loosely with plastic wrap, and refrigerate for at least 30 minutes to firm up.

Preheat a charcoal grill or a gas grill to medium‑high heat (about 400°F / 400°F). Lightly oil the grill grates.

Place the chilled kebabs on the grill, turning every minute to ensure even cooking. Grill for 8‑10 minutes total, or until the internal temperature reaches 160°F (160°F).

While the kebabs are grilling, prepare the yogurt‑mint sauce: combine the yogurt, lemon juice, chopped mint, chopped parsley, minced garlic, and chopped jalapeño in a blender.

Blend the sauce on medium speed until smooth; taste and add olive oil a drizzle at a time if a thinner consistency is desired.

Transfer the sauce to a serving bowl, cover, and refrigerate briefly (optional) to let the flavors meld.

Remove the kebabs from the grill and let them rest for 2‑3 minutes.

Serve the hot koobideh kebabs alongside the chilled yogurt‑mint sauce, with extra lemon wedges if desired.