Haram Koobideh

Ingredients:

Step-by-Step Journey:

Step 1 - Onion Preparation:

Step 2 - Blending the Onion:

Used a Ninja mixer with the BLENDSENSE automatic setting to finely chop the onions.
This step took about 8 minutes.

Step 3 - Straining the Onion:

Strained the blended onion using a food cloth, reducing it to 238 grams.
Placed the strained onion in the freezer, uncovered, for 5 minutes to reduce its spiciness.
Added an additional 44 grams of onion to ensure the total onion content was sufficient.
This step took about 11 minutes.

Step 4 - Meat Preparation:

Took out 460 grams of ground beef (approximately 80% lean) and 412 grams of Tyson Reduced Fat Ground Pork from the freezer. Both meats were purchased from a military commissary.
Allowed the meat to defrost while covered.
This step took about 17 minutes.

Step 5 - Seasoning the Meat:

Added 3/4 teaspoon of baking soda, 2 teaspoons of salt, and 2 teaspoons of red pepper powder to the defrosting meat.
Covered the mixture and set it aside to defrost further.
This step took 1 minute.

Step 6 - Saffron Preparation:

Prepared saffron by adding it to ice and waiting until the ice completely dissolved.
This step took about 26 minutes.

Step 7 - Mixing and Defrosting the Meat:

Cut the partially frozen meat into cubes, each no larger than 1 inch, and thoroughly mixed the entire mixture by hand. This step was intended to speed up the defrosting process.
Covered the mixture again and allowed it to rest.
This step took about 22 minutes.

Step 8 - Final Mixing and Saffron Addition:

Added the prepared saffron to the meat mixture and mixed it thoroughly by hand.
After about 10 minutes of hand mixing, I covered the mixture with plastic wrap and placed it in the fridge to rest for 2 to 3 hours.

Ingredients:

Instructions:

Onion Preparation:
- Clean and finely chop 310 grams of onion using a food processor or mixer.
- Strain the onion to remove excess liquid, leaving about 310 grams of onion.
- Place the strained onion in the freezer for 5 minutes to reduce its spiciness. (Total time: 24 minutes)
Meat Preparation:
- Combine 440 grams of ground beef and 440 grams of ground pork in a large bowl.
- Allow the meat to partially defrost if frozen, then add 3/4 teaspoon of baking soda, 2 teaspoons of salt, and 2 teaspoons of red pepper powder.
- Mix the spices into the meat and set aside to continue defrosting. (Total time: 18 minutes)
Saffron Preparation:
- Add saffron to ice cubes and wait for the ice to dissolve, allowing the saffron to infuse the water. (Total time: 26 minutes)
Mixing:
- Once the meat is partially defrosted, cut it into cubes (no larger than 1 inch) and mix thoroughly by hand.
- Add the prepared saffron mixture to the meat and onion mixture, and continue mixing until well combined. (Total time: 22 minutes)
Resting:
- Cover the mixture with plastic wrap and let it rest in the refrigerator for 2 to 3 hours to allow the flavors to meld. (Total resting time: 2-3 hours)
Cooking:
- Shape the meat mixture into kebabs and cook on a grill or in an oven until fully cooked and browned on all sides.

For reference:

If you make smaller skewers (about 150 grams per skewer), you can get approximately 6 skewers.
If you make larger skewers (around 200 grams per skewer), you’ll get about 4 skewers.

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