Prepare the onions

• Grate the onions and squeeze out all the water, reserving the onion water.
• Add the salt and pepper to the onions and work them in for a minute.

Season and knead the chicken

• Add the saffron, turmeric, paprika and coriander to the onions.
• Add the ground dark meat chicken and knead hard until the mixture is sticky with streaks running throughout.

Chill the mixture

• Place the chicken mixture in the fridge to chill.

Shape the koobideh

• Keep your hands wet with the reserved onion water at all times.
• Take a handful of chicken and work it into a tight ball, then insert it 4 inches from the top of the skewer and work it around.
• Wet your hand and work the meat down the skewer, make grooves with your thumb and pinch off the top and bottom.

Chill the skewers

• Place the skewers in the fridge so they are cold before grilling, otherwise they will fall apart.

Make the basting liquid

• Mix the saffron, lemon juice and olive oil into a basting liquid.

Grill the koobideh

• Grill over medium-high heat, flipping every 30 seconds and basting each time.
• Grill to your preference, nicely charred on the outside while still juicy.

Serve

• Serve with bread or rice and loads of sumac on top.