Quick Persian Beef Kebabs


Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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