Shelly's Recipe

PERSIAN BEEF KEBABS

Category: Kabobs/Kebobs/Skewers

Method: Direct grilling
Serves: 4

1-1/2 lbs beef tenderloin, all fat and sinew trimmed off
1 large onion, cut into 1-inch chunks
3 tbsp fresh lime juice and extra-virgin olive oil
1 tbsp cracked black peppercorns
Coarse salt (kosher or sea) to taste

For serving:
Anaheim peppers, on skewers
Plum tomatoes, on skewers
Onion, cut into wedges, then skewered
2 tbsp unsalted butter, in one piece
Chopped parsley
Basil

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 a food processor. Strain the resulting puree over the kebabs, turning to coat all sides. 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.

Skewer peppers, tomatoes, and wedged onion.

Meanwhile, preheat the grill to high.
When ready to cook, oil the grill grate. Drain the beef 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).

Grill the skewered vegetables until tender (they will take about the same amount of time as the beef kebabs). 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.