Meatballs and kebabs
A popular Iranian street food, koobideh kebab is made by kneading a ground lamb and ground beef mixture with onion and spices, shaping it firmly around skewers, then cooking it in an air fryer with a saffron butter glaze. It takes skill to remove the kebabs from the skewers without breaking them.
Knead the ground meat thoroughly by hand with the drained onion, red pepper flakes, salt, and black pepper for at least 5 minutes. Refrigerate for 15 minutes.
Wet your hands with cold water and press the meat mixture firmly around wide skewers in long, even strips.
Arrange the skewers in the air fryer basket and cook at 210°C / 410°F for 8 minutes. Brush them with saffron water mixed into melted butter and cook for 6–8 more minutes. If you do not have an air fryer, you can cook them for a similar amount of time under the broiler in a preheated oven.
Wet your hands with cold water while shaping the ground meat around the skewers; dry hands make the mixture more likely to stick and crack. Contains dairy (butter).
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