Ahoy there, fellow food enthusiasts! Do not let the cold weather dampen your mood as I share with you my indoor Beef “Kabob” recipe. This Middle Eastern dish will warm your heart and palate with its aromatic flavors that are sure to transport you to the bustling streets of Tehran or Los Angeles, where it is a staple in their restaurants. The Persian Kabob Barg Recipe, also known as Kabāb e Barg, is one of my favorite dishes to make at home as it’s a fun way to spice things up and impress guests with a touch of elegance without putting on too many frills.
This indoor beef kabob recipe is relatively simple to make but requires patience and care. This cookery lets the meat slowly tenderize and absorb the marinade’s flavors before being grilled indoors – this ensures that all moisture, succulence, and texture remain intact while adding character and depth to the sauce. It is accompanied by garlic-infused yogurt that serves as an excellent complement to its mildly spicy and savory flavors.
As a chef, I have made it my mission to spread awareness about other countries’ food cultures and how they can complement our daily meals. With this Persian Kabob Barg Recipe, I hope you can taste a bit of Persia’s rich food history in your own kitchen. Are you ready to enter a world of vibrant spices and succulent meats? Let’s get started!
Why You’ll Love This Recipe
Listen up, my dear foodies! Let me tell you all about the wonders of this Indoor Beef Kabob Barg recipe. Now, I don’t know about you, but I am a sucker for some juicy and flavorful beef kabobs, especially the Persian Kebab Barg kind. And trust me on this one – this recipe is an absolute winner!
Firstly, let’s talk about the ingredients. With a delicious blend of olive oil, red pepper flakes, garlic, plain low-fat yogurt, and minced beef short rib, this kabob is packed with tons of flavors that are sure to tantalize your taste buds. You’ll love how easy it is to whip up with your handy skewer and add a touch of finesse to your dinner table.
Secondly, let’s talk about its versatility. This recipe can be easily customized to your heart’s content. You can substitute the beef short rib with beef tenderloin or even chicken (keeping the marinade consistent), depending on your personal preferences! You can also pair it with various sauces and sides for added variety.
Thirdly, let’s talk practicality. This recipe ensures that you can enjoy succulent kabobs from the comfort of your home rather than waiting in line at your favorite restaurant serving Persian Kabob Barg Frills or Rayhoon Persian Cuisine in Los Angeles. You don’t have to worry about finding an outdoor grill or smoker either – this Indoor Beef Kabob Barg is all cooked in the convenience of your kitchen oven.
So there you have it, folks! A simple yet elegant way to impress your family and guests while treating yourself to a mouthwatering feast at once. Try out this Persian Kabob Barg recipe – I promise it will make its way onto your regular dinner rotation and leave you craving more kabobs red recipes from the Middle Eastern region.
Let’s take a look at the scrumptious ingredients that compose the Persian kabob barg recipe. This dish consists of tender slices beef short ribs, marinated in a tangy blend of spices and yogurt. You will need the following ingredients:
- 2 pounds boneless beef short rib, cut into thin, flat pieces
- 1 cup plain low-fat yogurt
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 3 garlic cloves, minced
That’s it! These basic ingredients will come together to create an amazing dish that is sure to please even the pickiest eaters.
The Recipe How-To
Now, for the good stuff – how to make this mouth-watering Indoor Beef “Kabobs” recipe! Take out your skewers and get ready to cook up some perfection.
- 1 lb [boneless beef short rib] (can also use beef tenderloin or minced meat)
- 4 tbsp [olive oil]
- 1 tsp [red pepper flakes]
- 1 tsp [ground black pepper]
- 2 tsp [salt]
- 4 cloves of [garlic, minced]
- ¼ cup plain low-fat [yogurt]
- Begin by marinating the beef: cut the meat into thin, long strips and set aside.
- In a separate bowl, mix together olive oil, red pepper flakes, ground black pepper, salt, garlic and yogurt.
- Add the beef strips to the marinade mixture and coat well. Allow it to marinate for at least an hour (or overnight!).
- When you’re ready to grill, preheat your oven’s broiler on high.
- Skewer the meat tightly onto metal skewers (if using wooden skewers make sure to soak them in water prior).
- Lightly oil a baking sheet with oil and place the skewers on it.
- Broil the kebabs for about 10 minutes on each side or until they reach your desired doneness.
And that’s all there is to it! This recipe is perfect for indoor cooking, so you can enjoy delicious kabobs any time of year without ever having to leave your home.
Alternative Cooking Methods:
If you’re looking for something a bit different, try these alternative cooking methods!
1. Grill the kabobs on an outdoor grill over medium heat until cooked through.
2. Roast in the oven at 400°F for about 30 minutes until cooked through.
No matter how you choose to cook these kabobs, they are sure to be a hit with anyone who tries them!
Substitutions and Variations
Let’s say you don’t have boneless beef short rib on hand or you’re just not a fan of its flavor. Well, no problem, we can always switch it up to suit your taste bud’s preferences. For the indoor beef kabob recipe, beef tenderloin or even minced meat can be used instead. Either of these alternatives will require less chopping and marinating time.
Are you looking for a chicken-based Persian kabob recipe? Look no further! Saffron chicken koobideh (minced chicken kabob) is an excellent alternative to beef kabobs. You could also try joojeh (jujeh) kabab (chicken kabob), which is marinated in yogurt and saffron resulting in succulent and juicy chicken skewers ready to grill indoors.
If you’re a seafood lover or prefer healthier alternatives, swap the beef for shrimp and experiment with different spices that complement seafood flavors.
For those that want to stick to the traditional Persian kabob, Kabob Koobideh (lamb or ground beef skewers) or Kabāb e Joojeh (boneless chunks of chicken breast marinated in olive oil, saffron and lemon juice) are classic options.
Substituting vegetables for protein also can make for a unique and delicious take on Persian kabob. Grilled vegetables like zucchini, eggplant, tomato, onion and bell peppers – skewered with similar ingredients as protein – work well for an all-vegetarian grilled meal.
Whether it’s beef, chicken, shrimp or veggies – this Indoor Beef “kabobs” recipe can be adapted in any way you want at home to match your palate!
Serving and Pairing
Now that you have prepared these succulent indoor beef kabobs, it’s time to serve them in style. For an authentic Persian experience, I like to serve them on a bed of fluffy basmati rice, sprinkled with some chopped cilantro or parsley.
You can also add some grilled vegetables such as eggplant, peppers or onions to your plate. Feel free to be creative and come up with your own combinations.
If you’re feeling extra fancy, you can also whip up a tangy tzatziki sauce to accompany the beef kabobs. To make it, mix plain low-fat yogurt with finely grated garlic, a pinch of salt and pepper, and some olive oil. You can also add some chopped cucumbers or mint leaves for added freshness.
In terms of pairing, these indoor beef kabobs go well with robust red wines such as Shiraz or Cabernet Sauvignon. If you don’t drink alcohol, try serving them with some chilled water infused with lemon juice and mint leaves.
But no matter what you choose to serve these indoor beef kabobs with, they’re sure to be a hit at any gathering. So go ahead and impress your friends and family with this delicious Persian kebab recipe!
Make-Ahead, Storing and Reheating
There is nothing better than preparing a delicious dish ahead of time, especially when it’s this beef kabob recipe. To make things easier and to cut down on prep time, I recommend that you prepare the meat at least a day in advance. This allows the flavors to truly develop and create a more tender and flavorful kabob.
When storing leftover kabobs, be sure to wrap them tightly in plastic wrap or aluminum foil before putting them in a sealed container. They will last for up to 3 days in the refrigerator. If you don’t plan to use them within that time frame, freeze them instead. This method will keep them fresh for up to two months.
The best way to reheat Kabob Barg is by using an oven or grill to maintain its juicy texture and smoky flavor. Preheat your oven or grill and take out your kabobs from the refrigerator or freezer. If frozen, thaw overnight in the fridge to prevent any damage during reheating.
Place the kabobs on a baking sheet or grill rack over medium-high heat until they are heated through (about 5-7 minutes depending on how well-done you like your meat). Be careful not to overcook them as this can dry them out.
Alternatively, you can microwave the kabobs on medium power for 1-2 minutes if you’re short on time, but they may not retain their original flavor balance as well. Be aware that microwaving may eliminate the texture of any vegetables like onions or tomatoes cooked alongside it.
Finally, serve your perfectly reheated Kabob Barg together with some warm pita bread and a dollop of plain low-fat yogurt for dipping and prepare yourself for an authentic Persian dining experience.
Tips for Perfect Results
Now that you have the recipe for indoor beef kabobs, it’s important to ensure that your dish not only tastes heavenly but also looks stunning. Here are some tips to consider for perfect results:
As I said before, marinating the beef overnight is essential in making the beef tender and juicy. Make sure to marinate your meat at least 12 hours prior to cooking for a richer flavor.
Double Skewer Your Meat:
When skewering your beef kabob, double skewer them instead of using only one skewer. This will prevent your meat from spinning on the skewer during cooking time and give you a better ability to turn the kabobs around.
Don’t Overcrowd the Skewers:
Although it may be tempting to stack on as much meat and veggies as possible onto one skewer, refrain from doing so. When overcrowded, the skewers retain moisture and steam, preventing them from getting a crusty exterior.
Preheat Your Grill Pan or Grill Grate:
Preheating your grill pan, on medium-high heat, for at least ten minutes before cooking helps seal in moisture and prevents your meat from sticking to the pan.
Brush with Olive Oil or Garlic Butter:
While grilling or pan-frying the indoor beef kabobs, basting with olive oil or garlic butter can keep them moist and enhance their flavors. Be sure to brush occasionally while cooking, especially after turning them over.
Rest Beef Kabobs Before Serving:
After cooking is done, let the kabobs rest for approximately five minutes before serving. This enables the juices to redistribute evenly rather than spilling out onto your serving platter.
By following these tips, you’ll enhance the quality of your Persian kabob barg and delight your guests or family member’s taste buds with every bite. Happy cooking!
Now that we have gone through the ingredient list, recipe how-to, and other helpful tips for making the perfect indoor Beef “kabobs,” it’s time to answer some frequently asked questions about this Persian Kabob Barg recipe. Whether you’re an experienced cook or trying it for the first time, these answers will ensure that your cooking experience is smooth as silk. So without further ado, let’s dive into these FAQs!
What meat is used for Kabab Barg?
Kabāb-e Barg is a delectable barbecued dish of Persian origin, that is prepared by marinating and grilling cuts of beef, lamb or chicken with onions and olive oil. It is an extremely popular kebab variation, known for its delectable taste and flavorful blend of ingredients.
What is barg and koobideh?
One of my favorite dishes to prepare is Chicken Barg, which involves marinating chicken thighs and tenders in onion juice before grilling them to perfection. While some restaurants offer a boneless version of the dish, it’s often referred to as “spineless” due to its lack of flavor and juiciness when compared to the bone-in version. Another delicious variation of this dish is Chicken Koobideh, which uses ground chicken instead of whole pieces.
Can I use London broil for shish kabobs?
When it comes to beef kabobs, choosing cuts like Sirloin, New York Strip, and London Broil is a wise choice. To prepare the meat pieces, I recommend placing them in a bowl and coating them with oil to avoid sticking to the grill. Along with oil, adding a sprinkle of salt, pepper, and garlic powder to the beef will take the kabobs’ taste to the next level.
In conclusion, if you want to experience the rich and bold flavors of Middle Eastern cuisine right in the comfort of your own home, then try out this Indoor Beef “kabobs” recipe inspired by Persian Kabob Barg. With its juicy and tender beef, flavorful marinade, and irresistible smell and taste, this recipe will definitely make a lasting impression on your taste buds.
Don’t be intimidated by the long list of ingredients or the need for skewers. The step-by-step instructions provided in this article, along with some pro tips and recommendations from a renowned chef like Ehud, will ensure that you nail this dish every time you make it.
So what are you waiting for? Grab your apron and get cooking. Experiment with different types of meat and variations of the recipe until you find your perfect fit. You never know, you might just end up like the famous Frills Restaurant, serving up high-quality Persian Kabob Barg to satisfied customers.
And who knows? With your newfound love for all things Middle Eastern cuisine, you could even start exploring other delicious dishes like Saffron Chicken Koobideh or Joojeh Kabab. So what are you waiting for? Let’s get cooking!
Indoor Beef "kabobs" -- Persian Kabob Barg Recipe
- 1 lb boneless beef short rib
- 1 cup plain low-fat yogurt
- 2 -3 tablespoons garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional and not strictly authentic, but I like it!)
- 1 tablespoon olive oil
- Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
- Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
- Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
- Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
- In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
- Rest on a plate in a very low oven while you cook the rest of the meat in batches.
- Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
- Serve over rice.