If you’re looking for the ultimate Persian beef kabob marinade, you’ve come to the right place. With saffron, garlic, and yogurt, this marinade infuses beef with unbeatable flavor and tenderness. This delicious recipe is packed full of Persian flavors and will transport your taste buds straight to Tehran.
As a professional chef who had a show on Food Network, I’ve had the opportunity to travel the world and perfect my craft, but when it comes to Persian food, particularly kabab barg, there’s a certain level of pride I take in my recipe. I
n Los Angeles, a city known for its food debates—from the best French dip sandwiches to who truly makes the best kabob—it’s no secret that we’ve cracked the code. After years of honing my skills and learning from the masters, I’m confident that this Grilled Saffron Beef Persian Kabob recipe is the best you’ll find!
Why You’ll Love My Persian Beef Kabob Marinade
This Persian beef kabob marinade isn’t just any recipe—it’s a carefully tested and authentic method for achieving restaurant-quality kebabs at home. As a food and travel site that has explored Persian cuisine extensively, we know what makes a kebab truly stand out. The combination of saffron, yogurt, and citrus creates a depth of flavor that’s unmatched.
Recipe Ingredients
These are the ingredients you’ll need to make this persian beef kabob marinade:
- Beef – Tender cuts like New York strip, top sirloin, or filet mignon absorb the marinade well, keeping the kebabs juicy and flavorful while grilling. These cuts are essential for achieving the perfect balance of tenderness and texture in Persian kebabs.
- Greek Yogurt – Acts as a tenderizer and adds a creamy, slightly tangy flavor that balances the richness of the beef. It’s a cornerstone of Persian kebab marinades, making the meat melt-in-your-mouth tender.
- Saffron – This is a must for an authentic Persian marinade. Saffron’s floral, earthy taste is key to achieving that signature Persian kebab flavor and golden color.
- Garlic – Adds aromatic depth and a savory punch that infuses the beef. It’s essential for creating that irresistible, bold flavor profile typical of Persian grilled meats.
- Onion – Sweet and slightly tangy, onion helps to tenderize the meat while enhancing the overall marinade flavor, offering a savory backbone to the dish.
- Lemon Juice – Provides brightness and acidity, cutting through the richness of the beef and yogurt, and helping to tenderize the meat.
- Olive Oil – Olive oil not only helps to emulsify the marinade but also ensures the meat stays moist and doesn’t dry out while grilling.
- Kosher Salt & Black Pepper – The basic seasonings that bring all the flavors together, enhancing the meat and giving the kabob the perfect amount of seasoning.
How to Make This Kabob Recipe
- Soak the saffron: In a small bowl, steep the saffron in a few tablespoons of hot water. Let it sit for about 10 minutes to release its vibrant color and flavor.
- Prepare the meat: Trim any excess fat from the beef and cut it into 1-inch by 2-inch rectangles. This size ensures the beef cooks evenly on the grill.
- Make the marinade: In a food processor, combine the Greek yogurt, olive oil, onion, garlic, lemon juice, saffron (and its soaking liquid), salt, and pepper. Process until smooth and well-mixed.
- Marinate the beef: Place the beef in a large bowl, pour the marinade over it, and toss to coat. Cover and refrigerate for at least 6 hours, or up to 48 hours for the best flavor infusion.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 350°F) and brush the grill grates with vegetable oil to prevent sticking.
- Assemble the skewers: Thread the marinated beef onto the skewers, stacking the meat so that the pieces are packed together tightly, which helps keep them juicy while cooking.
- Make the saffron butter: Melt the butter in a small pan over medium heat, then add the final pinch of saffron and stir to infuse the butter with flavor.
- Grill the kebabs: Place the beef skewers and tomatoes on the grill. Cook the meat, turning once and basting a few times with the saffron butter mixture, until the meat is medium-rare and nicely charred (about 7-10 minutes). Grill the vegetables until soft and slightly blistered, about 10 minutes.
- Serve: Remove the beef and vegetables from the skewers. Garnish the kebabs with cilantro, yogurt, and lemon. For a traditional Persian wrap, serve them on warm lavash with grilled tomatoes, onions, and greens.
Frequently Asked Questions About Persian Beef Kebab Marinade
To make sure we're on the same page, let's define what a kebab is. Hailing from the Middle East, it is a dish of cooked meat that is often cooked on a skewer (but can be cooked on a spit or as a stew). They can be made with various types of meat (though it's often chicken, beef, or lamb) and can be made with chunks of meat or with ground meat.
The best-known types of kebabs in the United States are probably the shish kebab or the Turkish doner kebab. But in Los Angeles, where we have more than 500,000 residents of Iranian heritage, Persian kebabs very much have their place.
Okay, maybe it's only amongst food people who love Persian food but where to get the best Persian food and all styles of kebabs (aka kabab) quickly get heated.
There are numerous types of Persian kebabs you can find across Los Angeles but here are the two most common types to know:
Kabab koobideh
This Persian kebab is made with ground lamb or beef that is mixed with onions and black pepper and shaped onto a flat metal skewer resembling a mini sword and cooked until tender
Kabab Barg
Also known as Kabāb-e Barg, this is a Persian kebab made with lamb, chicken, or beef that is marinated in saffron, onions, and olive oil, and then grilled.
Yes, while saffron is traditional, you can substitute turmeric for color and a slightly earthy flavor, but saffron adds a unique depth to Persian beef kebabs.
The best cuts for Persian beef kebabs include New York strip, top sirloin, or filet mignon, as they remain tender and absorb the marinade well.
Top Tips for the Perfect Kabob Aka Kebab Barg
- Choose Premium Cuts – You’ll want to use prime quality level meat and either filet mignon or sirloin steak. Cut the meat into 1-inch-by-2-inch rectangles and trim them well.
Use Quality Saffron – We like Kashmiri saffron as it has a great flavor but it isn’t easy to find. Look for saffron threads that have a deep red color and are at least 1-inch in length. Don’t ever use powdered saffron as it’s often mixed with other similar-colored spices like turmeric.
Don’t Skimp On The Marinade Time – This marinade works best when given at least 6 hours to do its magic. If you have less time, you still can make the recipe but it won’t be as flavorful.
Stack The Skewers – The traditional flat metal skewers work the best but you can make any skewer work. The trick is to stack the long side (about 2-inch side) of the meat pieces one against another on the skewer. This is key to helping leaner cuts of beef (like those in the recipe) stay juicy.
Cook The Meat Quickly – Speaking of, grill the meat as quickly as possible (just a couple minutes per side) so that it gets charred but is still medium rare by the time you serve it.
What To Serve This Recipe With
The most traditional foods to serve with Persian kabob would be charred tomatoes, raw white onions, yogurt, and rice (be it chelow or tahdig). We prefer a mobile version where it’s wrapped up in warm lavash, tossed with grilled tomatoes, onions, and greens, and then topped with a dollop of tangy yogurt.
But, of course, you could mix it up and go non-traditional and serve the Persian kebab in a grain bowl or with a salad! Try pairing with this Brown Rice Salad Recipe or this Brown Rice Winter Vegetable Cashew Lemon Bowl Recipe for a lighter, more contemporary twist.
Other Persian and Middle Eastern Recipes To Try
Here are a few of our readers’ favorite recipes that you can make next time:
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{Kabab Barg} Grilled Saffron Beef Persian Kebab Recipe
Equipment
Ingredients
- 2 1/2 pounds New York Strip Steaks or Top Sirloin Steaks or Filet Mignon
- 6 (12-inch) metal or wooden skewers if wooden, soak in water for 15 minutes
For The Persian Kebab Marinade
- 2 pinches saffron threads
- 1/2 cup plain Greek yogurt plus more for serving
- 2 tablespoons extra-virgin olive oil
- 8 medium garlic cloves smashed
- 1 medium white onion cut into sixths
- Juice from 1 lemon
- 1 1/2 tablespoons kosher salt
- 2 teaspoons Freshly ground black pepper
For Basting The Persian Kebabs
- 2 tablespoons butter
- 1 pinch saffron threads
For The Vegetables
- 12 small Roma tomatoes
- 1 medium red onion quartered
- 1 medium bell pepper seeded and quartered
- 2 tablespoons Extra-virgin olive oil
For Garnish
- 3 tablespoons roughly chopped fresh cilantro leaves
- Warmed whole wheat lavash or tortillas
- Handful baby spinach or baby tatsoi (optional)
- 1 lemon cut into sixths for serving, optional
Instructions
- Soak The Saffron: Place saffron in a few tablespoons of hot water and let steep while you trim the meat.Trim The Meat: Trim any excess fat from the steaks, then cut into 1-inch -by-2-inch rectangles that are about 1/2-inch thick, and place in a large nonreactive bowl.Make The Kebab Marinade: Combine the 1/2 cup yogurt, 2 tablespoons olive oil, white onion, garlic, lemon juice, salt, pepper, and saffron and saffron soaking liquid, in a food processor and process until smooth. Marinate The Beef: Pour the marinade over the beef, toss to coat, cover and marinate 6 hours or up to 48 hours in the refrigerator.2 1/2 pounds New York Strip Steaks or Top Sirloin Steaks, 2 pinches saffron threads, 1/2 cup plain Greek yogurt, 2 tablespoons extra-virgin olive oil, 8 medium garlic cloves, 1 medium white onion, Juice from 1 lemon, 1 1/2 tablespoons kosher salt, 2 teaspoons Freshly ground black pepper
- Prepare A Grill: When ready to cook, heat a gas or charcoal grill to medium (about 350°F) and rub the grill with a towel dipped in vegetable oil. Remove the meat from the marinade and let any excess marinade drip off.
- Assemble The Skewers: Thread meat on skewers, stacking the long side (about 2-inch side) of the meat pieces one against another on the skewer. This is key to helping leaner cuts of beef (like those in this recipe) stay juicy.6 (12-inch) metal or wooden skewers
- Make The Saffron Butter: Melt the butter in a small pan over medium heat and add the last pinch of saffron threads.Prepare The Vegetables: Meanwhile, drizzle tomatoes, peppers, and onion with oil, season with salt and pepper, and toss to coat thoroughly.2 tablespoons butter, 1 pinch saffron threads, 12 small Roma tomatoes, 1 medium red onion, 1 medium bell pepper, 2 tablespoons Extra-virgin olive oil
- Grill The Kebabs: Place meat and tomatoes on grill. Cook meat, turning once, un and basting a few times with the saffron-butter mixture, until charred and medium-rare, about 7 to 10 minutes. Cook the vegetables, turning rarely, until blistered and soft, about 10 minutes.
- Serve: Remove meat and tomatoes from skewers. Stir together the cilantro and yogurt until well mixed. Assemble a sandwich as desired on lavash, with the meat, tomatoes, additional yogurt, thinly sliced onions, and greens. Squeeze some lemon over the top and serve.3 tablespoons roughly chopped fresh cilantro leaves, Warmed whole wheat lavash or tortillas, Handful baby spinach or baby tatsoi, 1 lemon
