Persian Kabob

Persian Kabob

36
BaysChick 1

"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."
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Ingredients

6 h 30 m servings 263 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

Reviews

36
  1. 45 Ratings

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Most helpful positive review

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...

Most helpful critical review

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, (some...

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...

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 min...

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: Fo...

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, (some...

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? ...

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...

Superb in flavor. The longer it is marinated the better! A super tender succulent kabob.

This turned out terrific. The meat was tender and juicy and just perfect. Thank you for a wonderful recipe. We will make this again and again.