makes 4 servings
marinates 24 hours!
2 pounds lean boned tenderloin or sirloin (lamb or beef)
1 lg onion, sliced
4 cloves garlic, crushed
1/2 tsp pepper
3/4 C lime juice
2 tsp salt
1/4 tsp saffron, dissolved in 1 Tb hot water
1 C yogurt
8 cherry tomatoes
2 Tb evoo
2 limes, juiced
1 tsp salt
Trim all fat and yick from meat. Cut meeat lengthwise into 3x4x1/4" pieces. Pound each with a mallet and place in a large stainless steel or pyrex container.
Mix first group of ingredients well, pour over meat, and marinate for 24 hours. Turning 2 or 3 times during marination. (Is that a word? It is now!)
Skewer each piece of meat, leaving a few inches free on either end of the skewer.
Skewer tomatoes separately.
Combine baste ingredients in a small pan and get it warm.
Baste meat and tomatoes. Cook all, turning constantly.
Serve with Persian rice, lavash, etc.