• Grate the onions and remove the juice by lighting pressing it through a fine mesh sieve. Save the juice for later.
• Place the grated onion in a medium sized mixing bowl and add the remaining ingredients.
• Thoroughly knead the mixture for about 5 minutes to create a smooth paste-like consistency. This is a very important step to make sure the meat proteins have been properly bound and to ensure the meat paste will stay on the skewers.
• Place the mixture in the fridge for 30 minutes for proper marination and resting time.
• If using a charcoal grill, be sure to start the coals about 30 minutes before grilling the Kebabs. If using a gas grill, be sure to have the grill turned on for 15 minutes before grilling to bring the temperature towards 450°F. See notes for specific grilling recommendations.
• Begin by dividing the meat mixture into 4 equal pieces. Each piece will then need to be shaped into a 4-5 inch long oval shaped pieces.
• Using the spare onion juice, dampen your hands as necessary and place the oval shaped meat paste against the edge of the wide metal skewers.
• Slowly stretch and squeeze the meat paste along the skewer until you have a 6-7 inch long Kebab that is roughly 1/2 to 2/3 inch thick.
• Make sure to thoroughly squeeze the edges of the meat paste around the skewer to ensure you have a solid piece of kebab that is firmly attached to the skewer.
• Using your thumb and index finger gently press into the meat mixture to create uniform indentations that are about 1 inch apart. This step creates a traditional design as well as further ensuring the meat paste is firmly pressed into the skewers.
• Place the skewers directly over the flame and flip them within 15 seconds of placing them on the grill. Grill the meat for another 15 seconds before flipping back.
• This quick flipping ensures that both sides of the meat begin cooking immediately and ensures the meat stays on the skewer.
• Grill the Kebabs for about 4 minutes on each side, taking extra care to not over cook them. The Kebabs should be visibly darkened and seared while still remaining juicy on the inside.
• Baste the Kebabs on both sides shortly before removing them from the grill. Place the skewers on a serving platter.
• To remove the Kebabs from the skewer, place a large enough piece of flat bread on one hand and press the kebab out away from you on to the platter.

Vegetables

• Since vegetables take longer to grill than the Kebabs, plan on grilling them first.
• Slide each cut vegetable along the 1/4 inch metal skewers and brush lightly with olive oil and sprinkle with salt.
• Place the vegetable skewers over the grill and cook until the vegetables are properly grilled.
• Remove from the grill and set aside on a platter.

Serving

• Serve the Kebabs with Persian flatbread, steamed basmati rice, butter, sumac, fresh herbs and raw onions.
• It is also traditional to mix a single egg yolk along with butter right into the steaming hot rice which is then immediately mixed to create a creamy and rich rice.