Persian Shish Kebabs

Total Time
16 min
6 min
10 min
We prefer to use metal skewers for this classic dish — they cook the beef from the inside, too, as it broils.


reduced-sodium chicken broth

¼ cup(s)


2 Tbsp, pomegranate variety, or frozen cranberry-juice

table salt

1 tsp


½ tsp

uncooked lean trimmed sirloin beef

1 pound(s), trimmed of fat and cut into 1-inch pieces

cremini mushroom(s)

4 large, fresh, halved

uncooked bell pepper(s)

1 item(s), medium, green, seeded and cut into eighths

uncooked red onion(s)

1 medium, cut into eighths

uncooked zucchini

1 medium, cut into 8 pieces


  1. Spray the broiler rack with nonstick spray; preheat the broiler.
  2. Meanwhile, combine the broth, pomegranate molasses, salt, and saffron in a small bowl.
  3. Skewer the beef and vegetables onto 4 metal skewers, alternating the beef and vegetables. Brush with half the broth mixture.
  4. Place the skewers on the broiler rack and broil 5 inches from the heat for 4 minutes. Turn and brush with the remaining broth mixture. Broil until an instant-read thermometer inserted in the beef registers 145°F for medium-rare, about 5 minutes, or 160°F for medium, about 6 minutes. Let stand 1 minute before serving. Yields 1 skewer per serving.


If you use wooden skewers, soak them in water for 10 minutes and increase the cooking time by 2 minutes on each side.

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