:max_bytes(150000):strip_icc()/9230492-273edb415f7d41b697a85cb9b43a7ee2.jpg)
This Persian shish kabob recipe is simple but tasty. 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.
Ingredients
- 2 pounds beef tenderloin
- 1 onion, chopped
- 1/8 cup fresh lime juice
- 1 tablespoon salt
- 1 pinch ground black pepper
Directions
Step 1
Cut beef into 1×1/2-inch cubes and place in a large bowl. Add onion, lime juice, salt, and black pepper; mix well. Cover the bowl and refrigerate for 8 hours to overnight.
Step 2
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 3
Thread beef on skewers, 6 to 8 pieces per skewer. Discard any excess marinade.
Step 4
Cook beef skewers on the preheated grill for 3 to 4 minutes per side, 12 to 16 minutes in total. An instant-read thermometer inserted into the center of beef should read at least 145 degrees F (63 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat5g | 25% |
| Cholesterol113mg | 38% |
| Sodium1830mg | 80% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein38g | |
| Vitamin C4mg | 22% |
| Calcium19mg | 1% |
| Iron5mg | 28% |
| Potassium616mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I used a cheap cut of beef for this recipe and I think it was a mistake. Using a filet would have produced a much more tender result. It was delicious none-the-less.
-
My husband’s family make kabob by omitting the lime juice and marinating the meat in a cup of yogurt mixed with one minced onion. I also add a pinch of dried mint. We grill these with onion wedges and tomatoes and serve it with Persian rice.
-
So *that’s* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead — counter-intuitively — to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade.
-
I made this recipe for a work cook out and it was a hit. I must say that I had my doubts but wanting to try something new I gave it a shot.When I made the maranade I tasted it and thought that I may have made a mistake choosing this recipe. Once the meat was cooked it turned out to be one of the best tasting beef dishes that I have ever expericenced! Give it a try and I hope that you enjoy it as much as my coworkers and I did!
-
My husband says ” give it a 5!” We really liked this ALOT. Its amazing the amount of flavor that comes out of these very few, very simple ingredients.
If you can’t afford the tenderloin, try mixing these ingredients into ground beef, and making meatballs to bake. Served with pita bread, and a little tomato/onion relish, we enjoyed this as lunch one day.
-
Excellent!
-
Everyone gave this three stars. While it wasn’t bad because we used a great cut of meat, there are tons of better ways to marinate that taste better. Not a repeat.
-
These were awesome. My husband and I love persian food and now we dont have to leave home to have it!
-
This was a great recipe! I made it using ground beef and shaped it around the skewer kind of sausage-like and then grilled it. I also tried it with ground chicken. So yummy!
-
Yogurt is an excellent marinade. My husband was very doubtful, but it turned out wonderfully. We added some spices to this, cumin, I think.
-
delicious
-
I love this marinade. The lime flavor is so nice in the summertime. I often use half lime and half lemon juice and add a shake or two of habenero sauce to make it spicy.
-
I made this exactly as written and really enjoyed the flavor! I also made it once with lower quality meat (I forget if it was New York Strip or Ribeye) and it was still quite good…, but nothing beats Beef Tenderloin if you’re looking to spoil yourself.
-
This has a wonderful flavor! The only modification I made was reducing the salt because we are on low sodium diets. Instead of chopping the onions, I cut them into chunks and added them with the meat to the marinade. I placed all in a plastic bag, expelled the air, and sealed it. I placed the onions on the skewers along with other veggies. Next time I will marinate some vegetables, too!
-
Simple and delicious!
-
Delicious! Brings back memories of Reza’s in Chicago. I marinated big chunks of onions with the beef and added the onion to the kabobs; it was great.
-
I mix in a cup of plain yogurt to the marinade and it makes THE BEST shish kabob that I have ever tasted!
-
I made these while camping. Came out perfect. Thanks for the recipe!
-
Thought these came out very well. I didn’t use 2 lbs of meat but ended up using the Tblsp of salt and it was a bit salty but still good.
-
This was great! I made it for an appetizer party, and got rave reviews from all attendees- including the kids. Served with my own tzatziki sauce. Really *really* good!
-
I loved this recipe, although I added my own twist. Instead of shish kabobs I took two NY strip steaks, marinated them with this recipe with an added clove of garlic. The result was two delicious juicy steaks. Would recommend this recipe to anyone looking for a simple marinade!
-
This marinade exactly, used with Costco Sirloin strip pack cut up for skewers. Marinated overnight, followed BBQ’ing time, and our eyeballs fell out. So juicy and tasty. We even loved the leftovers a couple of days later. Amazing.
-
Excellent! I’ve made this 3 times and have received so many compliments. The recipe is perfect as is. Just make enough, because this dish will disappear in a flash.
-
Some of the world’s best cooking is done via K.I.S.S. This is just a classic!!!
-
I became ill and left the beef marinating for almost 40 hours until I could through it on the grill. I was worried that I had ruined the meat but it had amazing flavor. For those who were looking for more flavor….try letting it sit longer. I did use the tenderloin, which I think was an excellent and most suitable choice. Delicious!
-
This is a very tasty, versatile recipe that is awesome as is, or you can add a little something extra if you are in the mood. Instead of mincing the onion, try grating it with a box grater into a large bowl. It’s easier than chopping and you don’t lose much of the onion juice. Lime (or lemon) juice is necessary to tenderize the meat. DON’T SKIMP ON THE CUT OF BEEF! Beef tenderloin is expensive (same cut that filets are cut from), but the recipe is worth it. Tough cuts of meat are going to make tough kebabs. Serve with sumac, basmati rice and small grilled tomatoes.
-
Amazing! While I wouldn’t have guessed “Persian” just from the taste, the meat turns out super flavorful given the simple ingredients. Be sure to use tenderloin as directed, and you’ll be rewarded with the most tender kabobs! Don’t skimp and use a cheap cut! I didn’t have time to marinate the meat overnight, but 4 hours was still long enough to produce a great-tasting meal. I used bigger beef pieces than called for, and 8 minutes was plenty long. 12-14 minutes would have been too long for my liking.
-
This is a great base recipe because it can be used as-is or easily modified in a million different ways.
While I haven?t used this exact recipe, I have made the exact same thing many, many times. This recipe uses the same basic ingredients as shashlik, which is made all across Eur-Asia with some minor variations from region to region.
You can use any kind of acidic liquid with this recipe, not just lime juice. Some popular variations are vinegar, lemon juice, pomegranate juice, wine, and yogurt ? but you can use anything acidic.
You can also use any kind of meat with it, not just beef. My favorite is lamb, but I make it with beef or pork often, and sometimes chicken, goat, or rabbit. Also, it doesn?t have to be meat chunks, it can be used for roasts, steaks, chops, or filets.
Some popular additions are soy sauce, fish sauce, garlic, bay leaves, mint, cumin, paprika, cayenne (or any hot chili), fennel, coriander, thyme, and/or rosemary, but again, you can add anything you like. I almost always add soy sauce, and garlic ? sometimes I add one or more herbs, sometimes I don?t. If you use soy sauce or fish sauce, keep in mind that they are salty, so you may want to reduce or eliminate the salt from the base recipe.
Being that the onions are only used for flavor and not eaten, I blend them with the liquid to extract the most flavor possible. I?ve also used onion powder in a pinch, and it worked out well.
However you decide to make this recipe, I suggest you give it a try as-
:max_bytes(150000):strip_icc()/bihari-kabab-recipe-7509081thedailygourmet2x1-fda84bb978ac45f79493bd59aa47defb.jpg)
:max_bytes(150000):strip_icc()/7506789-Grilled-Okra-and-Grape-Tomatoes-GOLDMAN-2x1-3635-3ca7a7f5988649b59ef31380926b6933.jpg)
:max_bytes(150000):strip_icc()/7497838WestAfricanGrilledBeefSujaChefJohn2x1-9d89838a2abd45bc8c1f096f437fe223.jpg)
:max_bytes(150000):strip_icc()/7482478_Air-FryerBeef-Kofta-Kabobs-with-Tzatziki_SoupLovingNicole_2x1-7a965e1cd74e4566a4d2634f835ea898.jpg)
:max_bytes(150000):strip_icc()/7182211PofakiGerdooyiMagazine2x1-20c6318bf7724fd98e302b74907c2fd4.jpg)
Leave feedback about this