{Kabab Barg} Grilled Saffron Beef Persian Kebab Recipe
A simple recipe for classic Persian style beef kebab with a garlic, onion, and saffron marinade. This {Kabab Chenjeh} Grilled Saffron Beef Kebab recipe is not your regular Kebab.
21/2 poundsNew York Strip Steaks or Top Sirloin Steaksor Filet Mignon
6(12-inch)metal or wooden skewers if wooden, soak in water for 15 minutes
For The Persian Kebab Marinade
2pinchessaffron threads
1/2cupplain Greek yogurtplus more for serving
2tablespoonsextra-virgin olive oil
8mediumgarlic clovessmashed
1mediumwhite onioncut into sixths
Juicefrom 1lemon
11/2 tablespoonskosher salt
2teaspoonsFreshly ground black pepper
For Basting The Persian Kebabs
2tablespoonsbutter
1pinchsaffron threads
For The Vegetables
12smallRoma tomatoes
1mediumred onionquartered
1mediumbell pepperseeded and quartered
2tablespoonsExtra-virgin olive oil
For Garnish
3tablespoons roughly choppedfresh cilantro leaves
Warmedwhole wheat lavash or tortillas
Handfulbaby spinach or baby tatsoi(optional)
1lemoncut 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.
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.
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.
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.