Persian Beef Kebabs
  • 100 grams lean beef cut into 2.5 cm x 2.5 cm cubes

  • ¼ onion, cut into 2.5 cm chunks

  • 1 tablespoon of fresh lemon juice

  • Fresh cracked black pepper

  • Coarse sea salt

  • Fresh basil, minced

  • Choice of veggie: onions or cherry tomatoes

  • Skewers (if wooden, soak in water for 15 minutes before using)

Cooking Instructions:

1. Thread beef onto skewers and place on large non-reactive platter

2. Puree the onion in a food processor. Strain the puree over the beef, turning to coat all sides. Whisk lemon juice with salt         and freshly ground black pepper, then pour the mixture over the kebabs coating on all sides. Marinate for 15 minutes

3.Meanwhile, heat grill, grill pan or broiler pan

4. When ready to cook, drain kebabs, arrange on grate/grill pain until cooked to taste, 1-2 minutes per side (4-8 minutes in all)

5. Transfer the kebabs to a platter, sprinkle with fresh parsley and basil

  • Exchanging garlic for onion in puree and use as marinade; choose cherry tomatoes or ¼ onion to add to the skewer in between the slices of beef

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