When I was much younger, I lived in Teheran, and we used to have barbecues when we were out and about – often my dad would barbecue chicken, but we’ve had some amazing meals. We had a sort of portable barbecue, and some rush fans to get the charcoal glowing hot.
I made these kebabs under the electric grill at home, but they would taste so much better cooked under an open sky, the sun throbbing in the sky, with mountains on the horizon and an icy river flowing through the rocks below.
- 1 large onion
- 1 clove of garlic
- 1kg beef mince, or 50/50 beef and lamb
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tbsp fresh lime juice (about half a lime)
- A pinch of saffron, ground in a pestle and mortar and dissolved in a tsp of hot water
- 1/2 tsp baking soda
- 2 tbsp butter
- 1/2 tsp lime juice
- 1/4 tsp salt
- Chop the onion and garlic, and put it in the blender with the lime juice and blitz it.
- Put the meat, onion/garlic/lime, salt, pepper, saffron and baking soda in a large bowl. Kneed the mixture with your hands for 15 minutes to make a paste
- Divide the meat into eight or so lumps, and press this around the skewers. The skewers should be flat, so that the kebab doesn’t spin round. We used some stainless steel strips cut into 18 inch lengths. Mold the meat around the skewers. Once they are ready, set aside in a cool place.
- If you are using a barbecue, this should be lit and burning for around half an hour before cooking, so that the charcoal is glowing hot. We had the grill set to high.
- In a small pan, melt the butter and combine with a dash of lime and a pinch of salt. A little cayenne pepper could also be added here.
- Brown the kebabs quickly on each side, so that the outer layer is firm; this is to stop the kebabs falling apart.
- Baste with the butter and lime, and cook for 3 to 4 minutes on each side.
- Serve with flat bread, and salad. The kebab can be garnished with lime juice or sumac powder. The best salad would be yoghurt, spring onions, herbs and garlic, perhaps with some walnuts.