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    You are in: Home / Recipes / Iranian Shish Kebabs Recipe
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    Iranian Shish Kebabs

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 15, 2002

      Thank You Miller! I made your Kebabs last night-I used tri-tip steak, and the kebabs were so tender and tasty! I also made Sue L's Luleh Kebabs, and served them over basmati rice, with a roasted tomato and egg yolk. A little Sumac sprinkled over all. Delicious! We felt like we were at one of our favorite restaurants- Tehran, in Las Palmas. Thank you for a fabulous recipe, Miller! I can't wait to make them again!

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    • on January 15, 2012

      Ah MilleĀ®, how we hardly knew, but yet we miss ye. If ya can see this from yer whoopie cushioned sky-visage, just wanna let peeps know this is darn good. Don't think I'd have tried it if not for Canarygirl's review. (Never farted with the Sumac tho.) And I served it (Ate it by mahself 'cause I'm a single pringle! LOL) with wild rice and balsamic tomato slices with and garlic feta cheese, with a bastardized Italian dressing for mopping/sopping/dredging and messin' it up. Thanks, Rocket Man...er.. MilleĀ®...Good stuff peeps. Of BTW,..I did also change the beef..instead of fillet cubes, etc, I saved all the trimmed beefy tail chunks I get when I trim ribeyes for customers,..just perfect!

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    • on December 16, 2007

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    Nutritional Facts for Iranian Shish Kebabs

    Serving Size: 1 (27 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 14.5
     
    Calories from Fat 0
    72%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.5 mg
    0%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.3 g
    5%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    filet of beef

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