Feta cheese, cucumber and radish for garnish (optional)
The most juicy strips of grilled, seasoned lamb kebabs.
Preheat your grill to 390°F (200°C).
We start by blooming the saffron. In a mortar and pestle, crush the saffron strands to a powder. Then add a tablespoon of hot water, stir and let brew for a minute or two. Set aside.
Take half an onion and a cheese grater and grate the onion to small shreds.
In a large bowl, add your minced lamb, grated onion, and spices (sea salt, black pepper, cumin, saffron) and a handful of chopped parsley and mix with your hand. (Just a note: before mixing your minced lamb with the ingredients, you can mince your lamb further in a food processor to suit your taste, but this is optional. Store bought minced lamb is just fine to use).
Separate the lamb mixture into two as you will be making two flat koobideh.
Take one part of the mixture and roll it into an oval sausage shape of 4 to 5 inches. Then on a flat surface, flatten the lamb until it is around ½ an inch thick. You can create grooves in the meat like a traditional koobideh by taking a spoon and pressing into the meat along the surface.
Create the second koobideh and lay both on parchment paper on an oven tray/rack.
Place directly under the grill for around 5-7 minutes until it has cooked.
While the lamb is cooking, heat some butter on a pan and leave on medium heat.
When the koobideh has been taken out from under the grill, place the meat on the pan for a few minutes on each side until the meat has browned.
Garnish with a pinch of fresh parsley, a squeeze of lime. This koobideh goes well with some feta cheese, cucumber and radish too (this is optional, of course).