Quick Persian Beef Kebabs

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin (all fat or sinew trimmed off)
• 1 large onion, cut into 1-inch chunks
• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon black peppercorns, cracked
• salt, to taste
• 2 tablespoons unsalted butter, in one piece (for serving)
• lavash bread, for serving (flat bread)

Recipe

• 1 cut the tenderloin crosswise into 1 inch thick slices. place the slices flat on the cutting board and cut into 1 inch wide strips. cut each strip crosswise into 1/2 inch thick pieces. thread the beef onto the skewers and place them on a large nonreactive platter.
• 2 puree the onion in food processor. strain the resulting puree over the kebabs, turning to coat all slices. using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. marinate for 15 minutes.
• 3 meanwhile, preheat the grill to high.
• 4 when ready to cook, oil the grate. drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; iranians like their beef on the medium side of medium-rare). transfer the kebabs to a platter. with the butter on the end of a fork, for easy handling, rub it over each kebab. serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.