Beef Koobideh Persian Minced Beef Kebabs
People who like saffron love these kebabs, and with good reason, as the saffron really shines through beautifully. Be sure the ground beef is very cold before it goes into the mixer.
Beef Koobideh
Prep: 15 minutes
Cook: 25 to 35 minutes
Makes 6 to 8 servings
Ingredients
¼ teaspoon crushed saffron threads
1 tablespoon boiling water
1½ yellow onions, cut into wedges
3 cloves garlic, chopped
2 pounds (910 g) very cold 80/20 ground beef
2¾ teaspoons kosher salt
2¼ teaspoons freshly ground black pepper
¼ teaspoon baking soda
Vegetable oil, for the grill
Flaky sea salt (such as Maldon)
Equipment: 8 to 10 skewers; if bamboo or wood, soak them in water for 30 minutes before using.
Method
In a small dish, combine the saffron and boiling water. Set aside.
Process the onion and garlic in a food processor until very finely chopped. Transfer to a sieve and drain for 20 minutes. Press out any excess liquid.
Put the ground beef in the bowl of an electric stand mixer fitted with the paddle attachment. Add the onion and garlic. Mix on low for 1 minute to mix thoroughly. Add the reserved saffron-infused water, salt, pepper, and baking soda. Mix on low until well combined, about 2 minutes.
Scrape down the sides of the mixer. Increase mixer speed to medium-low and mix for 9 minutes, until the mixture is thoroughly mixed and tacky to the touch.
Wet your hands with cold water, divide the meat into 8 to 10 equal portions, and mold each around a skewer like a corndog.
Transfer the skewers to a baking sheet or platter. Cover and refrigerate until ready to grill (up to 4 hours).
Prepare a hot grill. Lightly grease the grill grate with oil and add the skewers. Grill, rotating the kebabs every few minutes, until evenly browned and slightly charred in parts, 5 to 10 minutes. Sprinkle with flaky salt.