The other day at the Persian store I bought a bunch of these flat, Iranian-style skewers for making kabab koobideh. (I only bought the skewers. All of the credit for making the food goes to my husband!) It is a mix of ground beef and lamb from a Turkish supermarket—cheaper and better than the usual grocery stores here! We then ground the meat a second time at home. The yellow color of the kababs comes from the turmeric in the mix.
After resting on the skewers for a bit, these went upstairs and onto the grill. They came off the grill with lavash bread and grilled veggies … I don’t have any photos of the finished product, though, because they were gobbled up too quickly! Yummmm.