Persian Kabob Koobideh

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1. 1Step 1: In a large food processor, blend the onions until pureed. Transfer to a strainer and let sit for 3 to 4 minutes to drain out the excess liquid.
2. 2Step 2: Add just the drained onion pulp back to the food processor with the ground beef, turmeric, garlic powder, sumac, and salt and pepper to taste. Pulse until everything is blended.
3. 3Step 3: Transfer the meat mixture into a bowl and knead it a few more times with your hands. Cover and refrigerate for at least 2 hours. The meat will firm up slightly, which is critical for grilling.
4. 4Step 4: While the meat is resting in the fridge, bloom the saffron by mixing it with 4 tablespoons hot water. Stir, let it sit, and stir again in about 5 minutes. Set this aside.
5. 5Step 5: For the optional grilled veggies: Cut the tomatoes and onions in half and place them on skewers along with the jalapeños.
6. 6Step 6: Remove the grates from the grill and start the fire about 20 minutes before cooking. The grill is ready when the charcoal is evenly glowing and partially ash-covered. Preheating is essential for the kabobs to grill properly.
7. 7Step 7: Before you assemble the kabobs and vegetables for grilling, prepare the rice (if using) per the instructions on the packaging.
8. 8Step 8: Remove the meat from the fridge and divide into 4 1/2-ounce balls. This will make 8 to 9 skewers.
9. 9Step 9: Place one portion of meat onto each skewer, using your fingers to evenly distribute the meat along the middle of the skewer, shaping it into a kabob 7 to 8 inches long and 1/2 inch thick on each side of the skewer. Use your fingers to press small indentations at bite-sized intervals for the classic koobideh look.
10. 10Step 10: Place the skewers across a rimmed baking sheet as they are assembled, so the meat doesn't touch the surface and fall apart.
11. 11Step 11: For the grilled veggies (optional): Grill the vegetable skewers for 6 to 8 minutes, rotating between sides every 2 to 3 minutes.
12. 12Step 12: Grill the kabobs for 3 to 3 1/2 minutes, flipping them every 10 to 15 seconds to prevent the meat from falling off.
13. 13Step 13: Layer the bottom of a large serving dish with a couple of the low-carb pita breads. Remove the grilled kabobs from the grill one by one, and, using another piece of bread, loosen the kabob meat from the skewer and transfer onto the pita bread. Keep the dish covered using the remaining pita breads.
14. 14Step 14: Once all kabobs are grilled, drizzle with the bloomed saffron water. Add the butter slices and let them melt onto the finished kabobs. The juice from the cooked meat, saffron, and melted butter will infuse the bread, making it the perfect side once the kabob is ready to serve.
15. 15Step 15: This dish is traditionally served with basmati rice (optional) along with the grilled veggies, fresh herbs, and sumac.