Chelo Kabab (Iran)

Preparation

1. 1

   Grate the onion and squeeze it in a cloth to extract as much juice as possible — meat that is too wet will not hold on the skewer.

2. 2

   Mix the ground meat with the well-squeezed grated onion, salt and pepper, knead for a long 5 minutes until the mixture becomes sticky and smooth.

3. 3

   Shape the meat around wide flat skewers, pressing firmly so it does not fall off during cooking.

4. 4

   Grill the skewers for 8-10 minutes, turning halfway, until nicely browned and cooked through.

5. 5

   Meanwhile, cook the rice then mix it with a little butter and saffron infused in a little hot water.

6. 6

   Serve the skewers over the saffron rice, sprinkled with sumac and with a grilled tomato on the side.