grate your onion and squeeze out all the liquid, reserving the juice
Add the ground beef mixture to the onions with 2 teaspoons lemon juice, steeped saffron, salt, and pepper
Knead mixture for a full 10 minutes until the mix is very sticky. Then, refrigerate meat mixture for a minimum of 30 minutes, ideally 1 hour
Mix together 1 tablespoon of oil, 1 teaspoon of lemon juice, and 1 tablespoon of the reserved onion juice from earlier
Mix the rest of the onion juice and ice water in a bowl. Coat your hands in cold water and mold the meat mixture around the skewers
Cook the kabobs over high heat, flipping them every 30 seconds until cooked through for a total of 8-10 minutes.