Recipe For Kubide Kebab

Iranian men usually know how to make kebabs even though they are not good at cooking!Now, If you are not that type of guy to make good kebabs or you always have trouble putting kebabs over the heat as they fall into pieces, here are some tricks ! So from now on, make a plan of delicious home-made kebabs to give your wife a big surprise!
Ingredients:
Serving 6
1 kg mutton, ground
300 g onions
1 teaspoon ground saffron
Salt and powdered black pepper for seasoning
Procedure:
Take a large bowl and chop up the onions after washing and peeling.
Note: if it has lots of juice, drain; you can push well with your palm to remove the excess water.
Add in ground meat and sprinkle with salt and black pepper. Dissolve the powdered saffron n a bit of boiling water and pour over. Then start kneading well with your palm till the mixture gets consolidated. Put the bowl inside the refrigerator 2 to 3 hours.
Let's go over to skewers! First fill a small bowl with cold water and set it nearby. Before taking a piece, wet your palm in water and then take a fistful off the mixture. Shape it into a cylinder; put the skewer on and try to fill with the mixture all around. At the end, put your palm in cold water again and push the mixture on the skewer so that the trace of our fingers remain on it. Try to press the beginning and end parts so the mixture sticks into the skewer well. Do repeat this with the rest of the mixture.
Place the skewers on the fire, brazier, or grill. Remember to blow with a plastic fan non-stop!
Once the kebab is a little crispy, there is no need to apply fan anymore!
Cooking Points:
Grind the meat twice. In addition, use either pure mutton or both calf and lamb meat. It is not possible to make kebabs out of calf meat as it does n't contain enough fat. Yet, you are not recommended to apply fatty parts of lamb meat for kebabs.
Although the recipe is complete and leaves no worries, to be sure you are advised to add 1 or 2 eggs to the kebab mixture.
Make Cholo, cooked rice, separately.