About this recipe: Traditionally made with beef, you can use the meat of your choice for these kebabs. Meat is marinated in a mixture of lime juice and onion, seasoned with salt and pepper and cooked in tandoor, grilled or barbecued. Serve with raita, rice or pulao or a green leafy salad.
My husband's family make kabob by omitting the lime juice and marinating the meat in a cup of yogurt mixed with one minced onion. I also add a pinch of dried mint. We grill these with onion wedges and tomatoes and serve it with Persian rice. - 03 Jan 2003 (Review from Allrecipes US | Canada)
I used a cheap cut of beef for this recipe and I think it was a mistake. Using a filet would have produced a much more tender result. It was delicious none-the-less. - 08 May 2000 (Review from Allrecipes US | Canada)
So *that's* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead -- counter-intuitively -- to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade. - 24 Mar 2003 (Review from Allrecipes US | Canada)