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.
Expat Linguist 
I really want to get some of those skewers … much better than the thin round ones for that type of grilling 🙂
Yes, you don’t end up with meat spinning around a thin skewer (I always hated that!). On the other hand, koobideh is tricky to grill, because you have to flip it a lot to keep the ground meat from falling off the skewer and into the charcoal. 😉