Best 3 Persian Beef Kebabs Recipes

**Discover the Delights of Persian Beef Kebabs: A Culinary Journey Through Flavor and Tradition**

Embark on a tantalizing culinary adventure with Persian beef kebabs, a delectable dish that embodies the rich heritage and vibrant flavors of Iranian cuisine. These succulent skewers, also known as koobideh kebabs, are meticulously crafted with a blend of tender ground beef, aromatic herbs, and spices, promising an explosion of taste in every bite. Whether you prefer the classic grilled version or the juicy pan-fried alternative, this versatile dish offers a delightful option for any occasion. Prepare to be captivated by the enticing aromas and flavors as you explore the diverse recipes featured in this article, each offering a unique interpretation of this beloved Persian delicacy. From the traditional koobideh kebab recipe, which highlights the harmonious balance of spices, to the innovative variations that incorporate unique ingredients and cooking techniques, this culinary exploration promises to satisfy your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

PERSIAN BEEF KEBABS

Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

QUICK PERSIAN BEEF KEBABS

Quick Persian Beef Kebabs image

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

Ingredients

1 1/2 lbs beef tenderloin (all fat or sinew trimmed off)
1 large onion, cut into 1-inch chunks
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon black peppercorns, cracked
salt, to taste
2 tablespoons unsalted butter, in one piece (for serving)
lavash bread, for serving (flat bread)

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.

QUICK PERSIAN BEEF KEBABS

Quick Persian Beef Kebabs image

Number Of Ingredients 8

Ingredients

1 1/2 pounds beef tenderloin steaks, all fat and sinew trimmed off
1 onion, large, cut into 1-inch chunks
3 tablespoons lime juice, fresh
3 tablespoons olive oil, extra-virgin
1 tablespoon peppercorn, cracked black
salt, to taste
2 tablespoons butter, unsalted, in one piece for serving
Lavash (flat bread), for serving

Steps:

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. Purée the onion in a food processor. Strain the resulting purée 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.3. Meanwhile, preheat the grill to high.4. When ready to cook, oil the grill 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.Serves 4

Nutrition Facts : Nutritional Facts Serves

Tips:

Use high-quality beef: The better the beef, the better the kebabs will be. Look for beef that is well-marbled and has a good amount of fat. This will help the kebabs stay moist and juicy as they cook.
Marinate the beef: Marinating the beef helps to tenderize it and add flavor. There are many different marinade recipes that you can use, so experiment until you find one that you like. Be sure to marinate the beef for at least 2 hours, or up to overnight.
Use wooden or metal skewers: Wooden skewers need to be soaked in water for at least 30 minutes before using, to prevent them from burning. Metal skewers do not need to be soaked, but they can be greased lightly with oil to help prevent the meat from sticking.
Cook the kebabs over high heat: This will help to sear the outside of the meat and keep the inside juicy. You can cook the kebabs on a grill, in a skillet, or in the oven.
Baste the kebabs as they cook: This will help to keep them moist and flavorful. You can use the marinade, melted butter, or olive oil to baste the kebabs.
Let the kebabs rest before serving: This will allow the juices to redistribute throughout the meat. Let the kebabs rest for at least 5 minutes before slicing and serving.

Conclusion:

Persian beef kebabs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a new and exciting way to cook beef, give Persian beef kebabs a try.