{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.
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.