Persian Kabob

Persian Kabob

35 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    6 h 30 m
BaysChick
Recipe by  BaysChick

“This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

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Reviews (35)

Rate This Recipe
LIZABABE
36

LIZABABE

Fantastic recipe! I added a few extras for my version; fresh mint instead of dried, a dash of lemon juice, pinch of coarse pepper, kosher salt, and a tablespoon of curry. Skewered with red onion, zucchini and summer squash.

alvor
27

alvor

It seems there are as many ways to cook this as there are cooks! I, too, added a little garlic and some sumac. Because mint is in the garden right now I used that. Guess I should dry some mint because we really liked this recipe and I will be making it again. It was the first time I marinated meat in yogurt. It was very good but the yogurt made it more difficult to determine when the meat was cooked as I usually use herbs and olive oil which browns up quickly. Thanks for the recipe. I served it with basmati rice with Persian seasoning, tzatziki and pita. Next time I will take your advice and grill some vegetables to round out the meal.

BaysChick
24

BaysChick

This is my family's all-time favorite thing for dinner! The yogurt tenderizes the meat. **The longer this marinates, even up to 48 hours, the better it will taste. Note to other reviews: For best results you need to use fresh meat and the better the cut, the better the kabob. It is supposed to be messy when you skewer the meat, I goop what remains in the bowl on the meat before grilling. The onion needs to be in tiny pieces for the best flavor.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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