Quick Persian Beef Kebabs

Name: Quick Persian Beef Kebabs
Yield: Serves 4
Cuisine: Iran
Ingredients: Lavash (flat bread), for serving; Salt; 2 tablespoons (¼ stick) unsalted butter, in one piece; 3 tablespoons extra-virgin olive oil; 1 tablespoon cracked black peppercorns; 1 large onion, cut into 1-inch chunks; 3 tablespoons fresh lime juice; 1½ pounds beef tenderloin, all fat and sinew trimmed off

Iran

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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 that 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

1½ pounds beef tenderloin, all fat and sinew trimmed off
1 large onion, cut into 1-inch chunks
3

Asia
Iran
Dinner

Method

Cut the tenderloin crosswise into 1-inch-thick slices. Place the slices flat on the cutting board and cut them into 1-inch-wide strips. Cut each strip crosswise