Kabab Barg

🛒 Ingredients

• Beef Tenderloin 160 g · 205 kcal
• Onion 20 g · 8 kcal
• Olive Oil 10 g · 88 kcal
• Lemon Juice 10 g · 3 kcal
• Saffron Threads 0 g · 0 kcal

👨‍🍳 Instructions

1. Trim the beef tenderloin of any silver skin or excess fat, then slice it thinly into even pieces, about 0.5 cm thick and 5-7 cm long.
2. Grate the onion and squeeze out the juice, discarding the pulp, or finely mince the onion and strain through a cheesecloth to extract the juice.
3. In a bowl, combine the beef slices with the onion juice, olive oil, lemon juice, bloomed saffron threads, salt, and black pepper. Mix well to ensure all meat is coated.
4. Cover the bowl and refrigerate to marinate for at least 4 hours, preferably overnight, for best flavor.
5. Preheat your grill to medium-high heat. Thread the marinated beef pieces onto metal skewers, pressing them together slightly to form continuous strips.
6. Grill the kebabs for about 2-3 minutes per side, turning occasionally, until they are cooked to your desired doneness and have a nice char. Be careful not to overcook, as tenderloin can dry out quickly.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve hot, traditionally with Chelow (steamed Persian rice) and grilled tomatoes or fresh herbs.