Persian Style Minced Meat Kebabs

Remove the skin from the onions and finely dice them. Crush the garlic cloves. Chop the mint and squeeze the lemon.

Remove the peel from the cucumber, remove the seeds, chop coarsely and whisk finely with yogurt, salt, a teaspoon of chopped mint and a few ice cubes in a hand mixer. Sauté one onion and the garlic in olive oil until light brown and stir into the yogurt.

For the kebabs, in a baking bowl, knead the mince with the remaining onions, an egg, pepper and salt, and cumin and paprika powder thoroughly and set aside to cool.

Melt saffron in a tablespoon of hot water and put it in a small saucepan. Add butter as well as juice of one lemon and heat until butter is melted.

Remove the mince from the refrigerator and divide into portions. For each skewer, shape a piece into a small sausage, place lengthwise on a skewer and grill on all sides.

To ensure that all sides are evenly crispy, the mince remains juicy inside and does not fall apart, turn the skewers frequently to the other side. Just before the meat is cooked, brush on the lemon butter sauce.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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