Persian Beef Kabobs

Last week, we shared our take on a cool and refreshing Persian yogurt dish, Mast-o-Khiar, that is perfect on its own or a great side salad. I especially enjoyed it paired with the kabobs that I ate at the Persian restaurant with my mother.

So, when I recreated the Mast-o-Khiar, I knew I had to recreate the kabobs as well. We hope you enjoy this tasty version of meat-on-a-stick (despite it’s less than appetizing shape)!

Ingredients
2 medium yellow onions, minced
2 1/2 tsp salt
2 lb ground beef
2 cloves garlic, pressed
2 large eggs, lightly beaten
1 tsp freshly ground black pepper
1 tsp turmeric
1/2 tsp paprika

Method

Beef Kabob Recipe (paleo, primal, gluten-free)

Preheat the oven to 375ºF. Drain and press the onion into a sieve. Mix 1/2 tsp of salt into the onion and allow it to sit in the sieve for 15 minutes to remove excess water.

Beef Kabob Recipe (paleo, primal, gluten-free)

Mix onion, ground beef, garlic, egg, remaining salt, pepper, turmeric, and paprika in a large bowl.

Beef Kabob Recipe (paleo, primal, gluten-free)

Divide and shape meat mixture into 6″ to 8″ long rectangles.

If you have metal skewers, press them through the kabobs. Otherwise, place the kabobs on a grill pan or baking pan. Bake for 15 minutes, flip the kabobs, and then bake for another 15 minutes.

Beef Kabob Recipe (paleo, primal, gluten-free)

Serve with Mast-o-Khiar and garnish with a little fresh mint.

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Persian Beef Kabobs

  • Servings: 4-6
  • Time: 20 minutes prep, 30 minutes bake
  • Difficulty: easy
  • Print

Ingredients
fat from top half of two cans of coconut milk (approx. 2 C)
4 tsp fresh lemon juice
1 large cucumber, peeled, diced, and seeded
1-2 Tbsp fresh mint, minced
1 tsp salt

Method

1. Preheat the oven to 375ºF. Drain and press the onion into a sieve. Mix 1/2 tsp of salt into the onion and allow it to sit in the sieve for 15 minutes to remove excess water.

2. Mix onion, ground beef, garlic, egg, remaining salt, pepper, turmeric, and paprika in a large bowl.

3. Divide and shape meat mixture into 6″ to 8″ long rectangles.

4. If you have metal skewers, press them through the kabobs. Otherwise, place the kabobs on a grill pan or baking pan. Bake for 15 minutes, flip the kabobs, and then bake for another 15 minutes.

5. Serve with Mast-o-Khiar and garnish with a little fresh mint.

2 Comments

  1. Pingback: Mast-o-Khiar (Persian Cucumber Mint Yogurt) | virginia is for hunter-gatherers

  2. Pingback: Top 30 Paleo Mince Meat Recipes | Eat Drink Paleo

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