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GRILLED PERSIAN BEEF KEBABS
Servings: 4
1 1/2 pounds Beef Tenderloin or Sirloin -- fat trimmed off
1 medium Onion -- cut in 1" pieces
3 tablespoons Lime juice
3 tablespoons Extra virgin olive oil
1 tablespoon cracked Black Peppercorns
Salt to taste
2 tablespoons Unsalted Butter
Cut meat into 1" cubes; then cut each cube in half. Slide beef squares onto skeweres through the 1/2"-edge of the meat; place on a shallow non-reactive platter.
Puree onion in food processor or blender; pour puree over kebabs, turning to coat both sides. Douse kebabs with lime juice, olive oil, salt and pepper, again turning to coat both sides. Marinate up to 1 hour at room temperature while grill is being prepared.
Grill kebabs until cooked to taste: 1-2 minutes each side. Transfer kebabs to platter; rub each with a little butter. Serve at once, using a piece of lavash (flat bread) to protect your hand as you slide the beef off the skewer.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved