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Beef Barg Kabob Recipe

Courtesy of Chickpeas Mediterranean Caf

Level: Intermediate | Yield: 3 to 4 servings | Total Time: 3 hours (includes marinating) | Active Time: 1 hour

Nutritional Information Per Serving

Beef Barg Kabob Ingredients

1 large yellow onion
1/4 cup fresh lime or lemon juice (optional)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground saffron
2 pounds filet mignon
Butter, for cooking

Tzatziki Ingredients

4 to 5 small Persian cucumbers or 1 large English or Mexican cucumber, unpeeled
2 cups plain full-fat Greek yogurt or 2 cups regular yogurt mixed with 6 tablespoons sour cream
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh or dried mint
1 tablespoon distilled 5 percent white vinegar (optional)
3/4 teaspoon kosher salt
2 large cloves garlic, finely minced
2 tablespoons minced fresh dill
Toasted pita bread, for serving

Special Equipment

1/2- to 1-inch-wide stainless steel skewers

Instructions

Beef Barg Kabob Preparation:

Grate the onion using a food processor or by hand. Strain the onion in a strainer or cheesecloth over a bowl, pressing to extract the juice. Keep the onion juice and discard the pulp. Add the lemon juice (if using), olive oil, salt, pepper, and saffron to the onion juice, mixing well with a whisk or fork to create the saffron marinade.
Remove any fat or sinew from the filet mignon and place it on a cutting board. Butterfly the filet to create a 1/4-inch-thick strip. Use the blunt side of a knife to gently score the surface of the meat without cutting through it to help tenderize. Flip and repeat on the other side. Cut the filet into pieces 3 to 4 inches long and wide, each about 1/4 inch thick.
Thread the meat onto the stainless steel skewers lengthwise, arranging so each skewer holds about 3 pieces.
Place the skewers in a shallow tray and pour the saffron marinade over them, reserving a portion for grilling. Let marinate for about 3 minutes, then flip and marinate for another 3 minutes. Repeat for each skewer. Wrap each in plastic wrap and refrigerate for at least 2 to 3 hours, or up to overnight.
Preheat a grill for indirect heat cooking.
Combine butter with the reserved saffron marinade in a saucepan over low heat until fully melted. Place the skewers on the grill over indirect heat and cook, turning every 30 seconds, for 6 to 8 minutes. Use a sharp knife to check the thickest part of the meat for doneness.
Brush the saffron marinade butter over the skewers on both sides for added flavor.

Tzatziki Preparation:

Grate the cucumbers. (Persian cucumbers are crisp with minimal seeds, helping maintain creaminess. English cucumbers work well, but Mexican cucumbers are juicier and require more draining.) Drain through a fine mesh sieve or cheesecloth, pressing to remove most liquid until nearly dry.
In a large bowl, combine the yogurt, olive oil, mint, vinegar (if using), salt, and garlic. Mix in the drained cucumber and stir well with a whisk or fork. Garnish with dill and pomegranate seeds if desired.
Serve chilled with toasted pita bread for dipping alongside the grilled kabobs.

Recipe provided by a chef, restaurant or culinary professional. It has not been tested for home use.