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Kebabs are eaten throughout the
Middle East and almost always cooked over a wood or charcoal fire.
There are many variations; this particular recipe, Kabab Bahrg,
comes from Iran and many restaurants serve only this dish.
Ingredients
- beef fillets or lean lamb -
450g/1lb
- tomatoes - 4-6, halved
- saffron stands - 2-3
- black pepper and salt
- butter - 15ml/1 tbsp, melted
- large onion - 1, grated
- rice - to serve
Method
- Remove any excess fat from the
meat and cut the meat into strips.
- Soak the saffron in boiling
water, then pour into a small bowl and mix with the onion.
- Add the mix into the meat and
stir a few times so the meat is coated. Cover loosely with clear
film and leave to marinate overnight in the fridge.
- Season the meat with pepper and
salt then thread on to flat skewers, aligning the strips in neat
rows. Thread the tomatoes on to two separate skewers.
- Grill the tomatoes and kebabs
over hot charcoal for 10-12 minutes. basting with butter and
turning occasionally.
- Serve with rice. Serves 4.
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