These kebabs by @thecaspianchef are incredibly tender, succulent, and flavorful. We like to enjoy them on special occasions.
1 large onion
2 Tbsp olive oil
4 Tbsp fresh lime juice
1.5 tsp salt
1/2 tsp salt
1/2 tsp black pepper, ground
1/4 tsp ground saffron, mixed with 1 Tbsp of water
2 lbs filet mignon
Grate the onion using a food processor or a hand grater. Place the onion in a fine mesh strainer over a mixing bowl and squeeze out all the juice from the onion. Discard the pulp.
Add the remaining ingredients except the meat, and mix well to form the marinade. Set aside.
Place the filet mignon on a cutting board and using a sharp knife, cut it into equal size pieces, each about 3-4 inches long. You will likely have about 6 pieces.
Carefully begin to butterfly the first piece by making 2 horizontal cuts from opposite sides. The first cut should be one third of the way down from the top, and should extend about three quarters of the way across the piece. Be sure not to cut all the way through.
Flip the piece over and make the second horizontal cut from the opposite side to the first cut. This should again be one third of the way down from the top, extending about three quarters of the way across the piece. At the end, the filet piece will be in the shape of an S, which when flipped open, will be about one third of its original thickness.
Butterfly the remaining filet pieces in the same way.
Using the blunt edge of your knife (with the cutting edge pointing up), begin tenderizing the meat by pounding the knife all the way across each butterflied filet piece. While you don't want to push all the way through the meat, you do want to exert enough force to properly tenderize it. The meat should be about half its original thickness after this process.
Place the tenderized filet pieces in a shallow pan, and pour the marinade over them.
Cover, and refrigerate for at least 2 hours or preferably overnight.
After the meat has marinated, prepare your charcoal or gas grill well in advance of grilling to make sure that the grill is hot and ready by the time you have skewered the kebabs.
Remove the filet pieces from the fridge and place them on a cutting board to begin the skewering process. Flat and long skewers are necessary for this style of kebab.
Place one hand on top of the first filet piece, and gently and carefully push a skewer through the meat until it is firmly secured. Repeat until all the kebabs have been skewered.
Place the skewers over the grill and cook the kebabs for 6-8 minutes depending on the temperature and strength of your gas grill. Be sure to rotate the skewers frequently for even cooking. You will notice that as the kebabs cook they will get firmer and no longer droop over the skewers.
Serve Kebab Barg with grilled vegetables, flatbread of your choice, or a pot of steamed basmati rice.