First, we put the mutton with the beef in the meat grinder and grind it once until they are completely combined and homogeneous.
At this stage, we put the minced meat in a large bowl. Then, in a separate bowl, grate the onions with a medium grater and take the excess water completely, then pour the onion juice into a small bowl and set aside.
At this stage, put the grated onion in the refrigerator for 15 minutes to remove its acidic state, then add it to the bowl containing the minced meat.
Now add two tablespoons of brewed saffron with salt and black pepper to the onion and minced meat mixture.
We have to knead the ingredients in the bowl by hand for 10 to 15 minutes to make the mixture cohesive and sticky.
After kneading the mixture, cover the bowl with cellophane and refrigerate for 2 hours to rest. After 2 hours, take the bowl out of the refrigerator.
Now, we roll about 100 to 120 grams of meat in our hands. Then we put the skewer in the middle of it and spread the meat on the skewer with our other hand.
After we have spread the meat completely on the skewer, we create a design on the meat with our fingers.
At this stage, light the charcoal inside the brazier, then gently place the skewers on it. Rotate the kebabs continuously every 15 to 30 seconds to cook evenly.
Meanwhile, place the tomatoes on the grill to grill. In addition to tomatoes, we can also use mushrooms, green peppers, etc.
After the kebabs are cooked, melt the butter on the steamer using the Ben Marie method, then mix with the remaining brewed saffron. Now rub the saffron and butter mixture on the kebabs with a brush.
In the end, put the shredded kebab and grilled tomatoes on a plate, then serve to your taste with Sangak bread or Iranian rice.