This recipe can be modified in the following way: Process 2 large white onions in a food processor and use the juice of the onion instead. You can put onions in a china cap to squeeze the juice out. Also you need to add the juice of 4 fresh limes. Fresh Ground Black Pepper and some Kosher salt is also needed. Finally, reduce the amount of yogurt you are using to about 2 TB.

These are good. I thought the chopped onion was a little distracting and messy while I threaded the skewers - next time I'll leave them in big chunks to flavor the marinade and thread them along with the meat. I had my meat in marinade for about 8 hours which was fine, but I think I'd do 24 if I planned it better. Thanks for the recipe!

I did not care for this recipe at all. A friend liked it very much. I guess it is just personal taste. We don't do a lot of mint things in my house so that might be it. I will say it was fun to make and thread onto the skewers and of course, almost anything on a skewer tastes good LOL

Nice flavor, easy to prep, great for a nice dinner without heating up the kitchen. I used plain greek yogurt. I served this with pita bread, lettuce leaves, tzaziki sauce and a cool cucumber salad. My husband doesn't like mint though so the next time I am going to have to fine a suitable substitute for the dried mint leaves. Overall, this made a great meal. Thanks BaysChick!

These were okay, but I think I was expecting a little more. I prefer the Persian Shish Kabob recipe on this site to this one.

I followed the recipe as written and marinated the sirloin cubes for about 24 hours. The meat was not overcooked (still pink in the center)but it was dry, tough and tasteless. To be fair, the meat had been frozen so perhaps that contributed to the toughness.

Great recipe! I added green peppers, cherry tomatoes, onion, and pineapple to the skewers as well (which yes, I know, aren't Persian but sure taste good!) Be sure to oil the grate on your grill first. Since there isn't any oil in the mixture my first batch stuck pretty badly. Use 2 bamboo skewers (soaked in water for 20 min first) side by side to keep the meat from spinning on the skewer.

I marinaded these overnight, and thought they were actually pretty flavorful. I also added wedges of red onion and green pepper to the skewers, and grilled them outdoors. We had them in a pita with shredded lettuce, and drizzled with some of the mint/yogurt marinade (reserved from the original batch). Good stuff. Thanks!

Not Bad. Expected more taste. Marinate over night for tenderness.

The marinade makes the meat super tender and delicious. I added Vidalia onions and cherry tomatoes to my kabobs, which were great.

I used this marinade for bone-in lamb pieces for barbecue. I grated a vidallia onion instead of chopping, as I thought this would be more evenly distributed for a marinade. I must say that this made for the most tenderizing marinade I have used for lamb, but I could not taste the mint at all. As written, would perhaps lack a little flavor. Would increase the mint by 1/2 tsp. and also add more garlic. I also used kosher salt. Thanks for the very tender marinade for my barbecued lamb.

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.

The meat was so tender and juicy. The only problem I had was that I wish there was more flavor. Next time I will add some garlic or more spices.

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!