QUICK PERSIAN BEEF KEBABS

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