Caucasian Fillet Kabab

Name: Caucasian Fillet Kabab (Kabab-e Qafqazi-e Urmia)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water; 2 bell peppers sliced lengthwise into 3in x 2in/7.5cm x 5cm strips, soaked in hot water for 10 minutes, and drained (to soften for skewering); 2 cups/170 g fresh Persian basil leaves; 1 package (12 oz/340 g) lavash bread; 2 large yellow onions, peeled and thinly sliced; 2 lb/900 g lamb loin (fillet), or beef or veal (veal tenderloin); 8 cocktail tomatoes; 1 tablespoon fine sea salt; 8 green serrano peppers; 1 teaspoon freshly ground pepper; ½ cup/120 ml olive oil; 2 tablespoons fresh lime juice; 1 large onion, peeled and quartered lengthwise, layers separated; 6 flat, ½ in/6 mm-wide, sword-like metal skewers; ½ cup/110 g butter

Kabab-e Qafqazi-e Urmia

Preparation info

Serves:
4 to 6

Difficulty
Medium
Ready in
30 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Lamb

2 lb/900 g lamb loin (fillet), or beef or veal (veal tenderloin)

Asia
Iran
Main course

Method

For the lamb: Ask your butcher to remove the backbone from the loin and trim all gristle from the main muscle (or do it yourself). Place the lamb fillet on a plate, rub it all over with the salt, and leave in the fridge for at least 2 hours or overnight.
Place the loin on a cutting board and cutting against the grain of the meat, slice into 3in x 1in/7.5