Persian Beef Kebabs Recipes
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
QUICK PERSIAN BEEF KEBABS
Found this recipe in "The BBQ Bible" and am posting it for ZWT 6 - Iran region. As a rule, Iranian kebabs are easy to make, but they do require a day or two of marinating. Here, however, is a beef kebab from that country you can make and serve in the time it takes you to preheat the grill. The secret is to use thinly sliced beef tenderloin, which is so tender it needs no advance marinating.
Provided by diner524
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
- Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
- Meanwhile, preheat the grill to high.
- When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.
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
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