Koobideh Kebab

Grate the onion on a fine grater or pulse it into a mush, then transfer to a sieve and squeeze out all the juice thoroughly; for the kebab, use only the dry onion pulp.

Combine the ground lamb, squeezed onion, salt, and ground black pepper. Knead by hand for 8–10 minutes until the mixture becomes smooth, sticky, and springy.

Cover the bowl and refrigerate the mixture for 4 hours: a well-chilled mixture holds onto the skewers much better.

Light the grill and wait until the coals are covered with grey ash and give off steady, strong heat. Pour some water into a small bowl for wetting your hands.

Wet your hands with water, divide the meat mixture into 8 portions, shape them into long sausages, and press each one firmly onto a wide metal skewer. Run your fingers along the meat to create the characteristic ridged grooves, and pinch the edges well to secure it.

Thread the tomatoes onto a separate skewer and place them on the grill first. After a few minutes, add the kebab skewers and turn them frequently right away so the meat sears and doesn't slip off.

Grill the kebab over the coals for about 8–10 minutes, turning every 30–60 seconds, until browned on the outside and just barely pink inside; the tomatoes should turn soft and char in spots.

Remove the kebab and tomatoes from the grill, let the meat rest for 3–5 minutes, then carefully slide it off the skewers and serve hot, sprinkled with sumac.