Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 102 :: Kebabs of the World Unite
Source: The Barbecue Bible by Steven Raichlen (Workman Publishing,
Method: Direct Grilling
15 minutes for marinating the kebabs
Category: Meat
1-1/2 pounds beef tenderloin, all fat and sinew trimmed off
1 large onion, cut into 1-inch chunks
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 tablespoon cracked black peppercorns
Coarse salt (kosher or sea) to taste

For serving:

Anaheim peppers, on skewers
Plum tomatoes, on skewers
Onion, cut into wedges, then skewered
2 tablespoons unsalted butter, in one piece
Chopped parsley

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.

Puree the onion in a food processor. Strain the resulting puree over the kebabs, turning to coat all sides. 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.

Skewer peppers, tomatoes, and wedged onion.

Meanwhile, preheat the grill to high.

When ready to cook, oil the grill grate. Drain the beef 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). Grill the skewered vegetables until tender (they will take about the same amount of time as the beef kebabs). 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.
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