by Chef Javad
|Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%)||1.6kg|
|Black Pepper Powder||4.8g|
|White pepper powder||11g|
*Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good standard), but other than that please add a little more.
- Mix all ingredients together and minced in a food processor. It will resemble a paste that will stick together and will not fall apart when you pick it up in your hand.
- Make a meatball (2.5~3cm) and put it on a skewer one by one
- Spreading the meatball by opening and closing your fingers to stick the meat to the skewer. Make sure that a handle part of the skewer is clear for grilling.
- Place the skewered kebabs on the hot grill and cook until it is cooked through and starts to brown on each side. Grill for about about 5 minutes per side.