Recipe by BaysChick
"This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) container
plain low-fat yogurt
beef top sirloin, cut into large cubes
Fantastic recipe! I added a few extras for my version; fresh mint instead of dried, a dash of lemon juice, pinch of coarse pepper, kosher salt, and a tablespoon of curry. Skewered with red onion, zucchini and summer squash.
well... the way we make kabobs is more flavorful. just yogurt and mint won't help. it is important to add a lot of different types of spices. cayenne pepper.. garlic, ginger, salt, pepper, (sometimes) turmeric, and other spices of your choice. trust me, it will taste better with more spices.
It seems there are as many ways to cook this as there are cooks! I, too, added a little garlic and some sumac. Because mint is in the garden right now I used that. Guess I should dry some mint because we really liked this recipe and I will be making it again. It was the first time I marinated meat in yogurt. It was very good but the yogurt made it more difficult to determine when the meat was cooked as I usually use herbs and olive oil which browns up quickly. Thanks for the recipe. I served it with basmati rice with Persian seasoning, tzatziki and pita. Next time I will take your advice and grill some vegetables to round out the meal.
This is my family's all-time favorite thing for dinner! The yogurt tenderizes the meat. **The longer this marinates, even up to 48 hours, the better it will taste.
Note to other reviews: For best results you need to use fresh meat and the better the cut, the better the kabob.
It is supposed to be messy when you skewer the meat, I goop what remains in the bowl on the meat before grilling. The onion needs to be in tiny pieces for the best flavor.
O.k. marinade...I marinaded for 6 hours maybe that was the problem, there didn't seem to be a lot of flavor.
I gave this 4 out of 5 stars simply because I wasn't sure what to do after marinating the meat - do I grill it with the yogurt dripping off, do I wipe off the yogurt, do I rinse off the yogurt? I was unsure and rinsed off the yogurt. The meat was very tender, and there was a slight tang to it from the yogurt. I would make this again.
The yogurt made the beef so tender and the favor was tasty. I thought it was easy to prepare and fast to cook. I added tomatos, onions and mushrooms with the meat on the skewers. I served with rice. I will make this again and again!
Superb in flavor. The longer it is marinated the better! A super tender succulent kabob.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
This 600-calorie meal is full of tropical and Asian-infused delights.
Ground lamb is marinated in fragrant spices and grilled on skewers.
Sirloin steak cubes marinated in a soy-based sauce and grilled with vegetables.