I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, April 8, 2012

Tenderloin Kabab

Tenderloin Kabab
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

Baste
2 Tb evoo
2 limes, juiced
1 tsp salt

lavash

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!)

Start grill.

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.

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