Kabab Bakhtiari

Ingredients

Skewers

8-10, soaked in water if wooden

Onion

1 large, chopped

Bell peppers

2, cut into chunks (preferably a mix of colors)

Tomatoes

2, whole

Saffron

1/4 teaspoon, steeped in 2 tablespoons hot water

Turmeric

1 teaspoon

Paprika

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon, or to taste

Garlic

3 cloves, minced

Olive oil

1/4 cup

Lemon juice

2 tablespoons

Beef tenderloin

1 pound, cut into bite-sized pieces

Chicken breast

1 pound, cut into bite-sized pieces

Instructions

1. In a large mixing bowl, combine the lemon juice, olive oil, minced garlic, chopped onion, saffron water, salt, black pepper, paprika, and turmeric. Mix well to create a marinade.
2. Add the chicken breast and beef tenderloin pieces to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
3. Preheat the grill to medium-high heat.
4. Once marinated, thread the chicken, beef, tomatoes, bell peppers, and onion slices onto the skewers, alternating between the meats and vegetables for a colorful presentation.
5. Place the skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the chicken and beef are cooked through and slightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) and the beef is cooked to your desired level of doneness.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
7. Serve the Kabab Bakhtiari hot with saffron rice or warm flatbreads, and enjoy the vibrant flavors of Persian cuisine.