Grate the onion and drain the excess moisture using a fine mesh sieve or cheesecloth.

In a large bowl, mix the ground meat with grated onion, garlic, paprika, sumac, salt, pepper, and turmeric until well combined and slightly sticky.

Cover the meat mixture and refrigerate for 2 hours to help with skewer formation.

Crush saffron in a small bowl, add two ice cubes, and let it infuse.

Melt butter in a pan and mix with the saffron infusion. Set aside.

Form the meat around flat metal skewers, using your thumb and index finger to create signature indentations.

Grill over high heat, turning the skewers frequently for even cooking (about 3-4 minutes per side).

Brush the kebabs with saffron butter in the final minutes of grilling for extra flavor.

Grill the side vegetables until charred and tender.

Serve the kebabs with saffron rice, grilled vegetables, and garnish with sumac and chopped parsley.