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Persian Shish Kabob

Reviewed: Jan. 1, 2014
I became ill and left the beef marinating for almost 40 hours until I could through it on the grill. I was worried that I had ruined the meat but it had amazing flavor. For those who were looking for more flavor....try letting it sit longer. I did use the tenderloin, which I think was an excellent and most suitable choice. Delicious!
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