Quick Persian Beef Kebabs

Name: Quick Persian Beef Kebabs
Ingredients: 1 1/2 lbs beef tenderloin (all fat or sinew trimmed off); 1 large onion, cut into 1-inch chunks; 3 tablespoons fresh lime juice; 3 tablespoons extra virgin olive oil; 1 tablespoon black peppercorns, cracked; salt, to taste; 2 tablespoons unsalted butter, in one piece (for serving); lavash bread, for serving (flat bread)

8 ingredients

4 steps

Ingredients

1 1/2 lbs beef tenderloin (all fat or sinew trimmed off)
1 large onion, cut into 1-inch chunks
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon black peppercorns, cracked
salt, to taste
2 tablespoons unsalted butter, in one piece (for serving)
lavash bread, for serving (flat bread)

Directions

1

Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
2

Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
3

Meanwhile, preheat the grill to high.
4

When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.