Heat your grill to a medium high temperature or preheat the oven grill to its highest setting. Place the minced meat in a large bowl and ensure it is cold as firm meat binds better. Begin mixing gently with your hands to loosen the fibres and prepare it for seasoning.

Add the grated and well drained onion, salt, pepper, turmeric and sumac. Mix thoroughly using a kneading motion. If the mixture feels too stiff, add a tablespoon of cold water. Aim for a sticky consistency which helps the kebabs grip the skewers.

Continue kneading the mixture for several minutes until it becomes cohesive and slightly firm. This step encourages protein binding which prevents the kebabs from falling apart. Once mixed, cover and chill for 20 minutes before shaping.

Lightly oil your hands and the flat metal skewers. Take a handful of the mixture and press it evenly along the skewer, working from the top downward. Create slight ridges by pinching the surface with your fingers to help the meat cook evenly.

Repeat the shaping process with the rest of the mixture. Ensure each kebab has equal thickness for even grilling. Lay the skewers on a tray and keep them cool while the grill reaches full heat.

Place the skewers over the heat and allow the meat to set for the first minute without moving. This prevents the kebabs from slipping. Brush lightly with oil and rotate carefully once the underside begins to brown.

Grill for 8 to 10 minutes, turning occasionally until the kebabs are firm, lightly charred and no longer pink in the centre. Adjust the heat if necessary to prevent burning and maintain juiciness.

Remove the skewers and let them rest for a few minutes. Resting settles the juices and improves the texture. Keep warm while preparing the accompaniments.

Warm flatbread, grill tomatoes if desired and scatter extra sumac ready for the table. Set the kebabs on a serving platter with charred tomatoes, fresh herbs and rice or bread.

Slide the kebabs off the skewers and serve immediately. A squeeze of fresh lemon, a dusting of sumac and warm lavash elevate the flavours beautifully. Kabab Koobideh shines alongside saffron rice, grilled vegetables and tangy yoghurt.