Kebab Barg - Persian Grilled Beef Skewers

Ingredients

Beef tenderloin

1.5 pounds, cut into strips

Olive oil

1/4 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Onion

1 medium, finely chopped

Saffron

1/2 teaspoon, dissolved in 2 tablespoons of warm water

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Bell peppers

2, cut into chunks (any color)

Tomatoes

2, halved

Skewers

8 (soaked in water if wooden)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped onion, saffron water, salt, and black pepper to create the marinade.
2. Add the beef strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat your grill to medium-high heat, ensuring it is hot enough to sear the meat.
4. Thread the marinated beef strips onto the soaked skewers, alternating with chunks of bell peppers and halved tomatoes for added color and flavor.
5. Place the skewers on the grill and cook for about 4-5 minutes per side, or until the beef reaches your desired level of doneness. Use a meat thermometer for precision; 135°F (57°C) for medium-rare.
6. Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving.
7. Serve the Kebab Barg hot, accompanied by fluffy basmati rice, a fresh salad, and warm flatbread.