Best Persian Beef Kebabs Recipes

Persian Beef Kebabs image

Provided by Aida Mollenkamp

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

Quick Persian Beef Kebabs image

Provided by diner524

Categories Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs beef tenderloin (all fat or sinew trimmed off)
1 large onion, cut into 1-inch chunks
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon black peppercorns, cracked
salt, to taste
2 tablespoons unsalted butter, in one piece (for serving)
lavash bread, for serving (flat bread)

Steps:

Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
Meanwhile, preheat the grill to high.
When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.

Quick Persian Beef Kebabs image

Number Of Ingredients 8

1 1/2 pounds beef tenderloin steaks, all fat and sinew trimmed off
1 onion, large, cut into 1-inch chunks
3 tablespoons lime juice, fresh
3 tablespoons olive oil, extra-virgin
1 tablespoon peppercorn, cracked black
salt, to taste
2 tablespoons butter, unsalted, in one piece for serving
Lavash (flat bread), for serving

Steps:

1. Cut the tenderloin crosswise into 1-inch-thick slices. Place the slices flat on the cutting board and cut into 1-inch-wide strips. Cut each strip crosswise into 1/2-inch-thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.2. Purée the onion in a food processor. Strain the resulting purée over the kebabs, turning to coat all sides. Using a fork, beat the lime juice, oil, pepper, and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.3. Meanwhile, preheat the grill to high.4. When ready to cook, oil the grill grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.Serves 4

Nutrition Facts : Nutritional Facts Serves