PERSIAN BEEF KEBABS
Provided by Aida Mollenkamp
Categories main-dish
Time 12h35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
PERSIAN SHISH KABOB
Keep it simple is the idea in this recipe. The beef is marinated in a mixture of lime juice and onion, seasoned with salt and pepper, and grilled. Serve with a Persian style pilaf.
Provided by MANOUCHEHR DELSHAKIB
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
- Preheat grill for high heat.
- Thread beef on skewers, 6 to 8 pieces per skewer.
- Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.4 g, Cholesterol 113 mg, Fat 13.5 g, Fiber 0.6 g, Protein 38.4 g, SaturatedFat 5 g, Sodium 1830.2 mg, Sugar 1.3 g
IRANIAN SHISH KEBABS
Make and share this Iranian Shish Kebabs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the beef into 1-inch cubes.
- Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
- Mix well then cover and refrigerate for 4-6 hours.
- Thread the beef onto barbecue skewers, along with chef's choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
- Serve hot.
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