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READY IN 35 mins

Persian Shish Kabob

Read Reviews (25)

"Keep it simple is the idea in this recipe. The beef is marinated in a mixture of lime juice and onion, seasoned with salt and pepper, and grilled. Serve with a Persian style pilaf." — MANOUCHEHR DELSHAKIB

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Original recipe makes 4 servings Change Servings

2 pounds beef tenderloin
1 onion, chopped
1 tablespoon salt

1 pinch ground black pepper
1/8 cup fresh lime juice

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Directions

Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
Preheat grill for high heat.
Thread beef on skewers, 6 to 8 pieces per skewer.
Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

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PREP 20 mins
COOK 15 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

My husband's family make kabob by omitting the lime juice and marinating the meat in a cup of yogurt mixed with one minced onion. I also add a pinch of dried mint. We grill these with onion wedges and tomatoes and serve it with Persian rice.

—BaysChick

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Most Helpful Critical Review

Feb 15, 2005

Everyone gave this three stars. While it wasn't bad because we used a great cut of meat, there are tons of better ways to marinate that taste better. Not a repeat.

—RACHEL1070

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34 Ratings

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Jan 25, 2004

I used a cheap cut of beef for this recipe and I think it was a mistake. Using a filet would have produced a much more tender result. It was delicious none-the-less.

—Esmee

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Jan 25, 2004

So *that's* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead -- counter-intuitively -- to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade.

—Dilum

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Aug 22, 2006

Yogurt is an excellent marinade. My husband was very doubtful, but it turned out wonderfully. We added some spices to this, cumin, I think.

—zestychef

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Apr 05, 2005

These were awesome. My husband and I love persian food and now we dont have to leave home to have it!

—SANTIAGO450

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Sep 04, 2004

My husband says " give it a 5!" We really liked this ALOT. Its amazing the amount of flavor that comes out of these very few, very simple ingredients. If you can't afford the tenderloin, try mixing these ingredients into ground beef, and making meatballs to bake. Served with pita bread, and a little tomato/onion relish, we enjoyed this as lunch one day.

—LMVO

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Aug 24, 2004

I made this recipe for a work cook out and it was a hit. I must say that I had my doubts but wanting to try something new I gave it a shot.When I made the maranade I tasted it and thought that I may have made a mistake choosing this recipe. Once the meat was cooked it turned out to be one of the best tasting beef dishes that I have ever expericenced! Give it a try and I hope that you enjoy it as much as my coworkers and I did!

—NOCATCHO

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Nutrition

Calories
297 kcal
15%

Carbohydrates
3.4 g
1%

Cholesterol
113 mg
38%

Fat
13.5 g
21%

Fiber
0.6 g
2%

Protein
38.4 g
77%

Sodium
1830 mg
73%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Persian Shish Kabob

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 297
Calories from Fat: 121

% Daily Value *
Total Fat 13.5g 21 %
Saturated Fat 5g 25 %
Cholesterol 113mg 38 %
Sodium 1830mg 73 %
Potassium 616mg 17 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.6g 2 %
Protein 38.4g 77 %
Sugars 1.3g
Vitamin A < 1 %
Vitamin C 7 %
Calcium 2 %
Iron 50 %
Thiamin 19 %
Niacin 96 %
Vitamin B6 39 %
Magnesium 16 %
Folate 9 %

* 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.