Persian Beef Kebabs

I am often inspired by what’s on sale or what’s in the “manager’s special” bin at the local supermarket. This morning, I saw two packages of filet mignon, a total of almost two pounds.

Although I love simply grilling this cut with fresh garlic, I decided to make these quick Persian beef kebabs on my hibachi.

The unique ingredient is onion water, made by pureeing fresh onions in a food processor and straining the juice.

The original recipe is from Primal Grill, Season Three, by Steven Raichlen.

Raichlen says to strain the onion puree, but I always keep the pulp, it adds fiber and it gets burned off on the grill anyway.

I decided to grill some squash and red peppers with the leftover marinade.

Here are some pictures of the process. . . 

I ate these amazing kebabs and the grilled vegetables with some garlic bread and a green salad.

What inspires you when you barbecue?

About Wayne Yoshida
Wayne Yoshida is a technical writer and education advocate with sales management experience. Wayne currently works in the alternative fuel vehicle (AFV) industry and has worked for a wide variety of high technology companies, including aerospace and defense, photonics, lasers and opto-mechanics, two-way radio, telecommunications and a non-profit, educational organization. His personal passion for electronics and Amateur Radio opened many doors to some very interesting personal and professional experiences. Working as a ham radio consultant for the NASA Johnson Space Center during Space Shuttle mission STS-9 is his most memorable experience. Connect with him on LinkedIn and beBee, and for a look into his personal passions, follow his blog.