beef shish kebab

I usually pack my lunch (well it was Irvin doing it for me these past 3 weeks) but won't you agree with me that sometimes you just want to have something else... a different taste... or just consider it as a treat to yourself!

And so I went with my co-workers to this restaurant called Persian Grill for lunch. It wasn't my 1st time there but only now that I thought of blogging about it. That place is very well known for its kebab which is defined as "grilled meat". Kebab comes with green peppers and onions... everything grilled. When served, they give you more onions and tomatoes. It usually comes with yellow rice but they also give you the option of having just veggies...zucchini, eggplant, and mushrooms in addition to those I just mentioned. The food is so filling and sumptuous. The serving is big. What else can you ask for! You can never go wrong.

Well I wasn't able to take pictures of it earlier. I got this one from the web...



And maybe we can also make this at home...

Sheesh Kabab - Shishlik or Shish Kebab

Ingredients: (6 servings)
fillet of lamb or beef, 1 kg
small onions, 250 grams
large onions, 250 grams
green peppers, 250 grams
butter, 100 grams
medium tomatos, 1 kg
Saffron Liquid to taste (optional)
salt and pepper

Directions:
Also known as Kabab-e Hosseini this dish uses thin wooden or metal skewersi. Skewers should be 10-15 cm long. Wash green peppers and cut into 4 cm long and 3 cm wide pieces. Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push each skewer through one cut of meat, one small onion, and one piece of green pepper, and repeat until full. Add salt and black pepper to the meat.

Peel and slice large onions. Also slice the tomatoes. Choose a pot large enough for the skewers. Cover the bottom with a layer of sliced onions and tomatoes. Place a layer of skewers on top. Add a few thin slices of butter. Follow with more slices of onions and tomatoes on the skewers, and repeat this process until no more skewers are left. Cover and cook over low heat until there is no juice left. If meat is not sufficiently cooked, add a bit of hot water and continue cooking.