Ingredients:

• 1 lb. lean lamb or beef fillet
• 2-3 Saffron strands
• 1 large Onion, grated
• 4-6 Tomatoes, halved
• 1 Tablespoon butter, melted

Method:

• Place meat on chopping board.
• Using a sharp knife remove any excess fat from the meat and cut the meat into strips, approximately 1/2 inch thick and 1 1/2 inch long.
• Soak the saffron in 1 Tablespoon boiling water, pour into a small bowl and mix with the grated onion.
• Add to the meat and stir a few times so that the meat is coated thoroughly.
• Cover loosely with clear film and leave to marinate overnight in the fridge.
• Season the meat with salt and pepper, and then thread on to flat skewers, aligning the strips in neat rows.
• Thread the tomatoes on two separate skewers.
• Grill the kebabs and tomatoes, over hot charcoal for 10-12 minutes, basting with butter and turning occasionally.
• Serve with rice.

Tags: onion, persian kebab, recipe, saffron, tablespoon, tomatoes