Back to 4 servings Kebab 1 lb ground beef, lean, well chilled 8 oz ground lamb, well chilled (or use all beef) 1 large yellow onion, grated fine and squeezed very dry (about 1 cup of pulp) 2 cloves garlic, finely grated 1.5 tsp fine sea salt 1 tsp black pepper, freshly ground 2 tsp ground sumac 1 tsp ground turmeric 0.5 tsp baking soda, optional, for tenderness 1 tbsp neutral oil, such as grapeseed or sunflower To serve 2 medium tomatoes, halved 0.25 tsp saffron threads, bloomed in 2 tbsp hot water for 10 minutes 1 tbsp unsalted butter, melted, for the saffron finish fresh parsley or herbs, optional, for garnish
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1 Step 1: Grate the onion finely, wrap it in a clean towel, and squeeze for 2 to 3 minutes until nearly dry. Measure about 1 cup of pulp.2 Step 2: In a cold bowl, combine the chilled beef and lamb with the onion, garlic, salt, pepper, sumac, turmeric and baking soda. Knead by hand for 5 to 7 minutes until sticky and cohesive.3 Step 3: Cover and refrigerate the mixture for about 20 minutes to firm up. Meanwhile, halve the tomatoes and bloom the saffron in hot, not boiling, water for 10 minutes.4 Step 4: Heat a 28 to 30 cm (11 to 12 inch) skillet over medium-high heat for 2 minutes, then add the oil. Press the meat into an even layer about 1.5 to 2 cm (about 3/4 inch) thick, pressing out any air pockets.5 Step 5: Score the layer into 8 long strips without separating them. Sear undisturbed for 6 to 7 minutes until deeply browned and the kebab releases easily from the pan.6 Step 6: Flip the strips, reduce the heat to medium, and cook 5 to 6 minutes. Add the tomato halves cut-side down and cook 3 to 4 minutes, then turn them and cook 2 to 3 minutes more until softened and lightly blistered.7 Step 7: Check that the thickest part reaches 160°F (71°C) on an instant-read thermometer. The juices should run mostly clear with no pink. Rest for 3 minutes on a warm platter.8 Step 8: Melt the butter over low heat for 1 minute, stir in the saffron water, and spoon it over the kebab and tomatoes. Serve hot.getsaucepan.com/r/cdc39711-e3f4-5461-8e03-faf1d2f0ed7f
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