Peel, quarter and blend the onions until a fine paste is formed then place into a strainer to remove the moisture. The amount of time required for straining depends on the freshness of the onions (yes the onion age makes a difference to moisture content). Allow half hour before assessing whether longer strain time is required. You will be able to tell how well strained the blended onions are by the feel and sight.
Into a large mixing bowl add 8 tbspn of the blended and strained onion and all remaining ingredients in the koobideh mixture. Knead and combine well. The meat mixture will become slightly sticky as is releases the fat; that’s a sign that you have kneaded the meat enough.
Allow the meat mixture to rest in the fridge for at least 30 minutes. This allows the spices to infuse and the meat to firm up a bit, which makes it easier to work with later when skewering.
The important thing to note is that everything else needs to be under control before you start skewering and grilling the kebabs because when it’s go time, the kebab needs your undivided attention.
While the meat is resting sort out all the additional side dishes you want to serve with your kebab. I personally love it with fluffy saffron rice, tahdig, shirazi salad, sumac and butter. My hubby likes to add chilli pickle.
Other things you may consider serving with is flat bread and sabzi khordan (herbs, radishes and onions).
Once ready to cook take out the meat from the fridge and divide into 10 equal portions. This recipe should make 10 skewers.
Skewer the meat (~130 - 140g per skewer) and tomatoes (~4 per skewer)
Fire up the grill. I use wood charcoal as opposed to heat beads as it allows for a higher heat and shorter life span (ideal for kebabs).
As the tomatoes take the longest to cook grill the tomatoes first before moving on.
Once the tomatoes are done place the kebab skewers over the charcoal flame flipping the kebabs every 10 seconds or so to begin with. This to ensure there is a nice sear on both sides and the kebab meat doesn't fall off the skewer.
When the kebab is taken off the grill baste both sides with the butter / salt mixture to lock in moisture.
Once cooked, serve with your preferred side dished and enjoy. Bah bah!!! (See Note 3)
Note 1: The quality of meat you use will make a huge difference to the flavor profile and texture of the kebab. I suggest using meat from a reputable butcher as opposed to supermarket grade meat. The meats fat content should be 25 - 30%.
Note 2: Try to use onions that are a bit towards the end of their life, they have less moisture content and give off a better taste profile in the final kebab.
Note 3: It is important to try eat the kebab as soon as it comes fresh off the grill. In the event all the side dish items aren't ready at the same time place the cooked kebab and tomatoes in a preheated oven set to 80C (fan forced).