Iranian steak kebabs

Recipe from: 11/26/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 1
    beef fillet
  • 1
    large lemon, juice
  • 65
    olive oil
  • 1
    onion, thinly sliced
  • freshly ground black pepper
  • 12
    small onions
  • 2
    red peppers, cored
  • 2
    green peppers, cored
  • 6
    long kebab skewers, soaked in water
  • 2
    cloves garlic, crushed
  • English cucumber, grated and drained in a colander
  • 300
    Bulgarian yoghurt


Place the fillet, cut into 50 g slices, in a glass dish and add the lemon juice, oil and onion. Season generously with black pepper, cover and marinate for at least six hours, turning occasionally. Blanch the onions in boiling water for a few minutes and remove the outer skin. Cut into pieces. Cut the peppers into large chunks. Thread the fillet slices, onion pieces and pepper chunks alternately onto the kebab skewers. Grill the kebabs over hot coals or in the oven for about 10 to 12 minutes or until done to taste. Serve with savoury rice and a scoop of yogurt sauce. To make the yoghurt sauce, blend all the ingredients and serve with the kebabs.

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