Reviewed: Nov. 20, 2009

This marinade is super delish. Like another reviewer, I added some lemon juice and a tablespoon of curry powder. I also used greek yogurt rather than regular - its thicker and stuck to the meat. I just piled the rest of the yogurt mix on top of the meat as it grilled. We used lamb (we don't eat beef). Next time I'm going to try chicken. Served with tzaziki, pita, and olives. Thanks for the recipe!

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Sep. 25, 2009

This is a very nice version of Persian "Barg" Kabob, I recommend hammering the meat firmly for a couple of minutes before marinating it, and do not rinse the marinade, shake it a bit before put it on the skewer.

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Chief Dan Rezzy

Cooking Level: Expert

Home Town: Tehran, Tehran, Iran

Living In: New York, New York, USA

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Reviewed: Aug. 4, 2009

I was not impressed with this recipe. All I could taste were the onions. A lot of work for a not very good meal.

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Errica

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 2, 2009

The writer suggested a cucumber salad. I'm not certain what type of salad of cucumber, but i would like to add that a handful of crushed/pulverized garlic cloves mixed with plain yogurt and a cup of finely chopped cucumber is a very good side dish.

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Terry

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Reviewed: Mar. 22, 2009

In all fairness we tweaked the recipe a lot. We used chicken instead of beef. We marinated overnight with ingredients other reviewers suggested like fresh mint, lemon juice, curry, garlic powder. Next time we'll use fresh garlic, more lemon juice w/ zest and authentic greek yogurt. Good starting point. Will try again. Thanks. Servied with Alton Brown's Lentil salad. Yum!

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ALEXJULIAJACKSMOM

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Reviewed: Jan. 19, 2009

I made this in the summer, and everybody loved it! I will make it again soon!

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Karyanne

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Reviewed: Oct. 10, 2008

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.

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Mary Ellen Mac

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 5, 2008

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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2008

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

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 21, 2008

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!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 19, 2008

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.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 24, 2008

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.

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WANIETA

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Reviewed: Aug. 30, 2007

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.

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 14, 2007

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!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 13, 2007

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

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Jamie

Cooking Level: Intermediate

Home Town: South Roxana, Illinois, USA

Living In: Alton, Illinois, USA

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Reviewed: Apr. 2, 2007

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

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2006

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.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 2, 2006

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.

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Alvor

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: May 25, 2006

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.

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AMBER2250

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Reviewed: May 8, 2006

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.

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Tim964

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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