Quick Persian Beef Kebabs

Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Meanwhile, preheat the grill to high.
  4. 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.
Most Helpful

This was very good. I loved how simple and quick these kebabs were to make! Made for ZWT6.

Queen Dana June 15, 2010

Very, very nice! Most of the beef that us usually consume is in the form of ground beef, so this was a nice change ~ Simple & easy to prepare, & served up with no other seasoning than the simple marinade that was given in the recipe! Definitely something to keep in mind for company! [Made & reviewed while in the Middle East with ZWT6]

Sydney Mike June 10, 2010