In a food processor, combine the yellow onion, parsley, cilantro, and garlic. Pulse until finely

minced but not pureed. Set aside.

Lightly toast the fennel seeds, coriander seeds, and cumin seeds in a dry pan over medium heat

until aromatic, about 1–2 minutes. Remove from heat and grind coarsely.

Combine the saffron threads with 1 tablespoon of hot water. Let it steep for 5 minutes.

In a large bowl, combine the ground American lamb with the minced onion-herb mixture, ground spices,

saffron water, salt, and black pepper. Mix gently but thoroughly until well combined. Shape it into

oval or round patties, about 1⁄2-inch thick.

Heat olive oil in a non-stick skillet over medium heat. Pan-fry the kebabs for 3–4 minutes per

side, or until golden brown and cooked through. Serve with rice pilaf, pita bread, salad.

Enjoy!