Name: Iranian steak kebabs
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg beef fillet; 1.00 lemon large, juice only; 1.00 onion thinly sliced; black pepper freshly ground; 12.00 onions small; 2.00 red pepper; 2.00 green pepper; 6.00 kebab skewers, soaked in water; 2.00 garlic cloves, crushed; 0.00 cucumber English variety, grated; 300.00 ml yoghurt Bulgarian

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Ingredients (11)

1.00 kg	beef fillet
1.00	lemon — large, juice only
1.00	onion — thinly sliced
	black pepper — freshly ground
12.00	onions — small
2.00	red pepper
2.00	green pepper
6.00	kebab skewers, soaked in water

YOGHURT SAUCE

2.00	garlic — cloves, crushed
0.00	cucumber — English variety, grated
300.00 ml	yoghurt — Bulgarian

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Method:

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.