Persian Shish Kabob

Persian Shish Kabob

27 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MANOUCHEHR  DELSHAKIB
Recipe by  MANOUCHEHR DELSHAKIB

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Preheat grill for high heat.
  3. Thread beef on skewers, 6 to 8 pieces per skewer.
  4. Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

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Reviews (27)

Rate This Recipe
BaysChick
52

BaysChick

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.

Esmee
38

Esmee

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.

Dilum
22

Dilum

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 38.4 g
  • 77%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1830 mg
  • 73%

Based on a 2,000 calorie diet

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