Deliciously Quick Persian Beef Kebabs
Experience the rich flavors of Persian cuisine with these Deliciously Quick Beef Kebabs! Adapted from 'The BBQ Bible,' this recipe highlights the unique tenderness of beef tenderloin, allowing for a quick preparation that doesn't compromise on taste. With a zesty marinade of fresh lime juice and cracked black pepper, these kebabs offer a burst of flavor in each bite. Perfect for a weeknight dinner or a weekend gathering, these kebabs can be prepared and grilled just as your grill heats up, making them an effortless yet impressive dish. Serve them alongside warm lavash bread for a delightful meal that pays homage to Iranian culinary traditions.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
beef tenderloin
1.5 lbs (all fat or sinew trimmed off)
large onion
1 (cut into 1-inch chunks)
fresh lime juice
3 tablespoons (freshly squeezed)
extra virgin olive oil
3 tablespoons
black peppercorns
1 tablespoon (cracked)
salt
to taste
unsalted butter
2 tablespoons (in one piece for serving)
lavash bread
as needed (for serving)
Instructions
1
Begin by cutting the beef tenderloin crosswise into 1-inch thick slices. On a cutting board, lay the slices flat and cut them into 1-inch wide strips. Finally, cut each strip crosswise into 1/2-inch thick pieces.
2
Thread the pieces of beef onto skewers and place them on a large nonreactive platter.
3
In a food processor, puree the onion until smooth. Strain the resulting puree over the kebabs, ensuring each piece is well coated.
4
In a small bowl, combine the lime juice, olive oil, cracked black peppercorns, and salt. Whisk with a fork until combined, then pour this mixture over the kebabs, turning them to coat all sides. Allow the kebabs to marinate for 15 minutes while you preheat the grill to high.
5
Once the grill is ready, oil the grate to prevent sticking. Drain the kebabs and arrange them on the hot grill.
6
Grill the kebabs for 1 to 2 minutes on each side, cooking them to your desired level of doneness (about 4 to 8 minutes total; aim for medium doneness as preferred in Iranian cuisine).
7
Transfer the grilled kebabs to a serving platter. Using a fork, rub unsalted butter over each kebab for added richness.
8
Serve the kebabs immediately with warm lavash bread, using pieces of the bread to help slide the beef off the skewers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Quick Persian Beef Kebabs?
They are a fast and flavorful beef dish inspired by Iranian culinary traditions, featuring a lime and black pepper marinade.
What cut of beef is recommended for this recipe?
The recipe recommends using 1.5 lbs of beef tenderloin with all fat and sinew trimmed off.
How long does the beef need to marinate?
The beef should marinate for 15 minutes while the grill is preheating.
What is the purpose of the onion in the marinade?
The onion is pureed and strained over the beef to provide a savory base that tenderizes and adds flavor.
How should the beef tenderloin be sliced?
The beef should be cut into 1-inch thick slices, then 1-inch wide strips, and finally 1/2-inch thick pieces.
What ingredients are used in the liquid marinade?
The marinade consists of fresh lime juice, extra virgin olive oil, cracked black peppercorns, and salt.
What temperature should the grill be set to?
The grill should be preheated to high heat.
How long do the kebabs take to grill?
They should be grilled for 1 to 2 minutes on each side, totaling about 4 to 8 minutes overall.
What is the ideal level of doneness for these kebabs?
Medium doneness is the preferred level in Iranian cuisine for these kebabs.
Why is butter applied after grilling?
Unsalted butter is rubbed over the hot kebabs to add richness and enhance the final flavor.
What type of bread is traditionally served with this dish?
Warm lavash bread is the traditional accompaniment for these Persian beef kebabs.
How is the lavash bread used during the meal?
Pieces of the lavash bread are used to help slide the grilled beef pieces off the skewers.
Where does this recipe originate from?
This specific recipe is adapted from 'The BBQ Bible' and pays homage to Iranian culinary traditions.
How do you prevent the beef from sticking to the grill?
You should oil the grill grate once it is hot and ready for the meat.
Can I use bottled lime juice for this recipe?
The recipe specifies freshly squeezed lime juice for the best and most authentic flavor.
How many ingredients are needed in total?
There are 8 main ingredients, including the beef, vegetables, seasonings, and serving bread.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be effortlessly prepared and grilled very quickly.
What amount of lime juice is required?
The recipe calls for 3 tablespoons of fresh lime juice.
How much olive oil is used in the marinade?
The marinade requires 3 tablespoons of extra virgin olive oil.
What type of peppercorns should I use?
The recipe calls for 1 tablespoon of cracked black peppercorns.
How much butter is needed for serving?
You will need 2 tablespoons of unsalted butter in one piece for rubbing over the meat.
What kind of platter should be used for marinating?
A large nonreactive platter is recommended for threading and marinating the kebabs.
Should the kebabs be drained before grilling?
Yes, you should drain the marinade from the kebabs before placing them on the hot grill.
Is the onion pulp left on the meat?
No, the onion is pureed and then strained so that only the juice coats the kebabs.
Can these kebabs be served at weekend gatherings?
Yes, they are an impressive dish that works well for both casual dinners and weekend BBQs.
What is the very first step in preparing the meat?
The first step is cutting the beef tenderloin crosswise into 1-inch thick slices.
How should the marinade be mixed?
Whisk the lime juice, olive oil, cracked peppercorns, and salt in a small bowl with a fork until combined.
Is this recipe considered spicy?
It has a zesty kick from the lime and cracked black pepper, but it is not traditionally high-heat spicy.
Does the butter need to be salted?
No, the recipe specifically calls for unsalted butter.
How do you handle the skewers during the marinating phase?
Thread the beef onto the skewers first, then place them on a platter to be coated with the onion juice and marinade.