In a large mixing bowl, first mix the 2 meats together.

Set aside another small bowl with the cumin, coriander, turmeric, salt, garlic powder, pepper, and onion powder.

Shred an onion, set it aside in a wire mesh colander and push the juice out, set aside.

In a food processor or blender, mix the garlic cloves, walnuts, and olive oil together. Run it so it becomes a fine paste.

First add the spices to your meat blend, work it into the meat for about 5 to 10 minutes with your hands, making sure the spices are mixed well into the meat.

Now add your onions and paste to the meat. Work it into the meat.

Then add your gelatin powder and work it well into the meat.

Put the meat in the fridge for at least an hour or up to 24 hours.

Once your meat is ready, set a tiny cup of oil and some

saffron water

(if you have it) aside to brush onto your kabobs.

Over a large flat tray that you can lay the kabobs on after your done, take a fist size portion of the mixture into your hand and work it onto your skewers. It's always better to put less on the skewers than too much. Figure on about 6 to 8 inch long pieces.

Once that's all done (this will take a good 20-30 minutes),brush the saffron mixture onto the kabobs. If you have room in your fridge place the finished skewer tray in the fridge this will let them set to the skewers preventing them from falling off.

Now once your skewers are ready, fire up your grill.

I prefer charcoal to gas, I think you get a much better flavor and it's worth it. You need to make sure you get a very hot grill going, without it your meat will fall of the skewer. Inevitably some will always fall, but if your grill is not hot enough a larger portion will fall off.

To avoid that problem use this, it's a grill chimney, it compacts all the charcoal into a tight space so it heats faster. You can pour it into your grill when it's right and hot.

Thanks, Amazon

So your grill is nice and hot, what next? You can use two methods, the photo below shows the first method:

The other method is to use two heat safe items to lift up the skewers so they don't touch the actual grill. This allows for optimal flipping and prevents the meat from falling off.

Continue grilling the Kabob, making sure not to dry out the meat, juiciness actually is critical (haha).

Depending on the quality of your meat (stop giggling EVERYONE! hehehehhe) You can prepare the meat to any level of doneness. If it's your standard grocery store mix, I would say go at least medium well, you don't want a evening with the porcelain mistress ruining your feast. If it's a higher quality mix, I'd say only go as low as a medium, don't even dip your toes in the rare spectrum.

Once you are ready, you can pull the meat off the grill.

Use the pita bread to put a layer underneath the meat and a layer above. Let it sit there for about 2 minutes, if you do it immediately you'll lose some of the good juices from the meat. Use the bread as a pseudo glove to pull it off the skewer. The bread below is a delicacy in Iran as it soaks up a lot of the great Artery clogging goodness that we call fat.

After that it's time to chow down, preferably with some rice and yogurt (plain, full fat, and Greek or Middle Eastern) and if you're a true blue a nice raw onion wedge on the side. Yeah ladies, that's right Iranian men all across the globe eat their kabob with a raw onion. Iranian Men, disgusting women everywhere since 500 B.C.