Grilled Beef Steak Strips
Kabob means 'barbecue' and Soltani means 'royal' in the Persian language or Farsi (Arabic pronunciation of Parsi).
Mouth watering delicious beef steak strips. Marinated in yogurt blended with onion and lemon juice. Placed on stainless steel skewers. Grilled over a charcoal grill or broiled in the oven on medium heat. Basted with saffron butter mixture. Served with steamed rice and grilled tomatoes on the side. For best results use wider than usual metal skewers. Cook beef strips over charcoal fire. Heat coals until ash gray.
plain steamed rice - Chelo
- Beef or lamb - 2 lbs cut into wide strips
- Meat tenderizer
- Onion juice - 1 medium grated squeezed
- Salt - 1/2 teaspoon
- Pepper - 1/4 teaspoon
- Turmeric - 1 teaspoon
- Saffron - 1 tablespoon
- Yogurt - 3 tablespoons
- Butter - 2 tablespoons
- Lemon juice - 1 tablespoon
- Cut beef into wide and long strips, sprinkle with tenderizer and pound with meat hammer a few times.
- Grate onion and squeeze the juice into a bowl.
- Take just the onion juice, add yogurt, lemon juice and seasonings and mix. Add meat strips and marinate at room temperature for a few hours or leave overnight in the refrigerator.
- Dissolve saffron in a bowl with a bit of warm warm, then blend in melted butter.
- Preheat oven broiler on high heat.
- Place strips of chicken on skewers, suspend skewers across a roasting pan deep enough to catch juices and place in the oven turned down to medium heat.
- Or light charcoal fire, let coals burn until they are ash white before placing skewered beef on grill.
- Turn skewers over a few times, each time baste the meat with saffron butter mixture.
- Cooking time will vary depending on thickness of strips.
- Serve along with one strip of kabob kubideh, grilled tomatoes, and yogurt with plain steamed rice.