Shandiz Shishlik Kebab

The yummy dish is favorite to the Khorasani.
Ingredients
Fresh lamb meat, flank or sirloin 500 g
Green bell pepper, 2 nos
Onions, 4 nos
Grated onion, 1 tbsp
Tomatoes, 8 nos
Yogurt, 1/2 cup
Juice of 2 lemons
Saffron, 1 dessertspoon
Olive oil, 4 tablespoons
Salt and pepper for seasoning
Directions
To prepare the dish you should apply fresh lamb meat or calf fillets. The key point for a good Kebab is the meat should be soft and tender. You are recommended to rest the mixture of meat and grated onions and pepper powder for 24 hours. Kebabs should be juicy and soft at the end.
Cut meat so that its diameter is 2 cm. No need to be organized. Grate the onion in a mixing bowl and combine together olive oil, pepper and pieces of meat. Refrigerate it at least overnight. Put the marinated fillets onto cubes and hit with a meat tenderizer . Between every 2 or 3 pieces put a piece of mutton tail fat alternately. The flame should be a bit low.
Recipe 2
Ingredients
Lamb or calf rib roast, 1 kg
Green bell peppers, 5 nos
Onions, 5 nos
Tomatoes, 10 nos
Yogurt, 1 cup
Lemon juice, 3 tablespoons
Brewed saffron, 1 tbsp
Olive oil, 10 tablespoons
Salt, pepper and sumac for seasoning
Procedure
Like the first recipe The meat should be fresh and tender for making a savory Kebab. Marinate meat in onion juice and pepper powder and give it 24 hours before getting ready to handle.
Cut the meat into equal-sizes cubes. Then grate the onions and mix with olive oil, pepper, and meat cubes and give it enough time in the fridge till marinated.
Once the meat cubes are ready to handle, put them onto skewers. To make the Kebab more delicious put mutton tail fat pieces alternately. You are recommended to grill over the charcoal but if you have no access you can put in the oven tray or do over the stove with a medium heat.
Once Kebabs, Shishlik, are ready, arrange them in a platter. Serve with saffroned rice, butter, grilled kebabs and wedges of fresh lemons. Don't forget to drink Doogh, a national drink made with yogurt, salt, and herbs. Very appetizing. I'm sure the image is tempting enough to make you want to try it at least once. Bon Appetit!
Cooking points,
The meat for great kebabs should be well-prepared. Tender and juicy. If you don't have enough time for marinating, you can put the meat cubes inside a dish filled with crushed kiwis. Since kiwis are acidic, they make them tender. But don' rest them for a lot of time as the meat cubes lose their shapes and texture.