Last Updated on December 26, 2023
Persian beef kabob recipes are a great way to enjoy delicious Middle Eastern cuisine. These kabobs are a combination of marinated beef, vegetables, and spices, all grilled to perfection.
The combination of flavors and textures makes these kabobs an unforgettable meal. Whether you’re cooking for a crowd or just for yourself, these Persian beef kabobs are sure to please.
What is Persian beef kabob?
A Persian beef kabob recipe is a traditional Middle Eastern dish made with marinated beef, vegetables, and spices. The beef is usually cubed or ground and marinated in a mixture of spices, olive oil, and lemon juice.
The vegetables are usually bell peppers, onions, and mushrooms. The kabobs are then skewered and cooked over a charcoal grill or open flame.
Why You’ll Love this Persian beef kabob?
Persian beef kabob recipes are a great way to enjoy delicious Middle Eastern cuisine. The combination of flavors and textures makes these kabobs an unforgettable meal.
The marinated beef is tender and juicy, the vegetables are lightly charred, and the spices give the kabobs a delicious flavor. These kabobs are also very easy to make and can be cooked in a matter of minutes.
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The Ingredients
- 2 medium yellow onions: Yellow onions serve as a foundational aromatic base for the Persian beef kabob recipe. They add a sweet and savory flavor profile to the ground meat mixture while contributing moisture, enhancing the overall taste and texture of the kabobs.
- 2 tablespoons oil (flavorless): Flavorless oil, such as vegetable or grapeseed oil, is used to prevent the ground meat from sticking to the grill or skewers during the cooking process. It also helps in achieving a desirable texture and juiciness in the kabobs.
- 2 lbs. ground beef or lamb: Ground beef or lamb, with an 80/20 fat ratio, provides a balance of lean and fatty meat for the kabobs. The fat content adds flavor, moisture, and tenderness to the kabobs during grilling, ensuring a juicy and flavorful result.
- 1 teaspoon saffron (in 2 tablespoons hot water): Saffron, infused in hot water, imparts a distinctive golden color and a fragrant, earthy flavor to the kabobs. It is a signature spice in Persian cuisine, contributing to the overall aromatic and visual appeal of the dish.
- 2 tablespoons lemon juice: Lemon juice serves as a natural tenderizer for the meat, breaking down proteins and enhancing the kabobs’ texture. It also adds a bright and citrusy flavor that complements the richness of the meat.
- 1 teaspoon pepper, plus more to taste: Pepper provides a hint of heat and adds complexity to the flavor profile of the kabobs. It contributes a subtle spiciness that enhances the overall taste.
- 2 teaspoons salt, plus more to taste: Salt is a fundamental seasoning that brings out the natural flavors of the meat and spices. It helps balance the sweetness of the onions, the richness of the meat, and the aromatic saffron, creating a well-seasoned and savory kabob.
Directions
Step 1: Prepare the Onions:
Start by peeling the yellow onions and finely grating them. This can be done using a box grater or a food processor.
Once grated, place the onions in a fine mesh sieve to separate the juice from the solid parts. Press down to extract as much juice as possible and discard the remaining solids.
Step 2: Mix Ground Meat:
In a spacious mixing bowl, combine the ground beef or lamb with the extracted onion juice. Ensure thorough mixing to evenly distribute the onion flavor throughout the meat.
Step 3: Add Oil and Seasonings:
Introduce flavorless oil, dissolved saffron, lemon juice, pepper, and salt to the meat mixture. Stir well to achieve a homogeneous blend of spices and seasonings.
Step 4: Marinate the Meat:
Cover the bowl and allow the meat to marinate for a minimum of 2 hours. For enhanced flavor, refrigerate the marinated meat overnight. This step lets the saffron infuse its color and aroma into the meat.
Step 5: Preheat the Grill:
Prepare the grill by preheating it to medium-high heat. If using skewers, soak them in water for approximately 30 minutes to prevent them from burning during grilling.
Step 6: Shape Kabobs:
Take portions of the marinated meat and mold them onto skewers or into traditional kabob shapes. Ensure an even distribution of meat to promote uniform cooking.
Step 7: Grill the Kabobs:
Place the shaped kabobs onto the preheated grill. Cook for 10-15 minutes, turning occasionally to ensure all sides are evenly cooked. Adjust the cooking time based on your desired level of doneness.
Step 8: Baste with Marinade:
Optionally, enhance the flavor by basting the kabobs with any remaining marinade during the grilling process.
Step 9: Check for Doneness:
Confirm that the kabobs are thoroughly cooked by checking the internal temperature. Ground beef or lamb should reach at least 160°F (71°C).
Step 10: Season to Taste:
Taste the kabobs and adjust the seasoning if necessary. Add more salt and pepper according to your personal preference.
Step 11: Serve:
Carefully remove the kabobs from the grill and present them while they are hot. These kabobs can be enjoyed on their own or paired with rice or flatbreads.
Step 12: Enjoy:
Delight in the rich flavors and aromatic essence of these Persian Beef Kabobs. Whether savored on their own or accompanied by complementary sides, this dish is a true culinary delight.
Notes
* To ensure the beef is cooked through, it’s important to use a meat thermometer to check the internal temperature. The beef should be cooked to an internal temperature of 145 degrees F.
* If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling the kabobs. This will prevent them from burning on the grill.
* If you don’t have a grill, you can also cook the kabobs in the oven. Preheat the oven to 400 degrees F and bake for 15-20 minutes, or until the beef is cooked through and the vegetables are lightly charred.
Storage Tips
The cooked kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10-15 minutes, or until heated through.
Nutrition Information
Each serving of Persian Beef Kabobs provides 360 calories, 28.5 grams of protein, 22.8 grams of fat, and 25.5 grams of carbohydrates.
Serving Suggestions
* Serve the kabobs with a side of rice or couscous.
* Serve the kabobs with a side of roasted vegetables.
* Serve the kabobs over a bed of lettuce and top with tzatziki sauce.
* Serve the kabobs with a side of grilled flatbread.
* Serve the kabobs with a side of tabbouleh.
What other substitute can I use in Persian beef kabob?
* Ground beef: Ground beef can be used in place of the cubed beef. Just make sure to cook the ground beef until it’s cooked through before adding it to the skewers.
* Vegetables: You can use any vegetables that you like in this recipe. Some great options are zucchini, eggplant, carrots, celery, and cherry tomatoes.
* Spices: You can use any combination of spices that you like. Some great options are turmeric, allspice, cinnamon, and cardamom.
* Marinade: You can use any combination of oil, lemon juice, and spices that you like. Some great options are olive oil, balsamic vinegar, and herbs such as rosemary, oregano, and thyme.
Equipment
- 4 Skewers
Ingredients
- 2 medium yellow onions
- 2 tablespoons oil flavorless
- 2 lbs. ground beef or lamb
- 1 teaspoon saffron in 2 tablespoons hot water
- 2 tablespoons lemon juice
- 1 teaspoon pepper plus more to taste
- 2 teaspoons salt plus more to taste
Instructions
- Peel and finely grate the yellow onions. Place the grated onions in a fine mesh sieve and press down to extract the juice. Discard the solid remains.
- In a large mixing bowl, combine the ground beef or lamb with the grated onion juice. Mix thoroughly to ensure the onion flavor is evenly distributed.
- Add the flavorless oil, dissolved saffron, lemon juice, pepper, and salt to the meat mixture. Mix well to combine.
- Cover the bowl and let the meat marinate for at least 2 hours, or preferably overnight in the refrigerator. This allows the flavors to meld and the saffron to impart its rich color and aroma.
- Preheat your grill to medium-high heat. If using skewers, soak them in water for about 30 minutes to prevent them from burning.
- Take a portion of the marinated meat and shape it onto skewers or form it into kabob shapes. Make sure the meat is evenly distributed to ensure even cooking.
- Place the kabobs on the preheated grill and cook for about 10-15 minutes, turning occasionally, until they are cooked to your desired level of doneness.
- Optionally, baste the kabobs with any remaining marinade during grilling for added flavor.
- Ensure the kabobs are thoroughly cooked. The internal temperature should reach at least 160°F (71°C) for ground beef or lamb.
- Adjust the seasoning if needed, adding more salt and pepper according to your taste.
- Remove the kabobs from the grill and serve them hot. They can be enjoyed on their own, with rice, or wrapped in flatbreads.
- Enjoy these flavorful Persian Beef Kabobs, a delicious and aromatic dish that captures the essence of Persian cuisine.
Notes
- To ensure the beef is cooked through, it’s important to use a meat thermometer to check the internal temperature. The beef should be cooked to an internal temperature of 145 degrees F.
- If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling the kabobs. This will prevent them from burning on the grill.
- If you don’t have a grill, you can also cook the kabobs in the oven. Preheat the oven to 400 degrees F and bake for 15-20 minutes, or until the beef is cooked through and the vegetables are lightly charred.
Nutrition
Frequently Asked Questions
Q1: What kind of beef is used in the Persian beef kabob recipe?
A1: The most common type of beef used in Persian beef kabob recipes is beef tenderloin. It is a lean and tender cut of beef that is perfect for kabobs.
Q2: Can I use ground beef in this recipe?
A2: Yes, you can use ground beef in this recipe. Just make sure to cook the ground beef until it is cooked through before adding it to the skewers.
Q3: How long should I marinate the beef?
A3: The beef should be marinated for at least 2 hours, or overnight for best results.
Q4: Can I use wooden skewers?
A4: Yes, you can use wooden skewers in this recipe. Just make sure to soak them in water for at least 30 minutes before assembling the kabobs to prevent them from burning on the grill.
Q5: Can I cook the kabobs in the oven?
A5: Yes, you can cook the kabobs in the oven. Preheat the oven to 400 degrees F and bake for 15-20 minutes, or until the beef is cooked through and the vegetables are lightly charred.
Q6: How long can I store the cooked kabobs in the refrigerator?
A6: The cooked kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
Q7: What are some serving suggestions for Persian beef kabobs?
A7: Some great serving suggestions for Persian beef kabobs include serving them with a side of rice or couscous, roasted vegetables, tzatziki sauce, grilled flatbread, or tabbouleh.
Conclusion
Persian beef kabob recipes are a great way to enjoy delicious Middle Eastern cuisine. These kabobs are a combination of marinated beef, vegetables, and spices, all grilled to perfection.
The combination of flavors and textures makes these kabobs an unforgettable meal. Whether you’re cooking for a crowd or just for yourself, these Persian beef kabobs are sure to please.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
