Kabob Koobideh (Persian Ground Meat Kabobs)

1 . Stage

Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.

2 . Stage

Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.

3 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

4 . Stage

Mold meat mixture onto the skewers.

5 . Stage

Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.