Persian Shish Kebabs
- Total Time
We prefer to use metal skewers for this classic dish — they cook the beef from the inside, too, as it broils.
reduced-sodium chicken broth¼ cup(s)
molasses2 Tbsp, pomegranate variety, or frozen cranberry-juice
table salt1 tsp
uncooked lean trimmed sirloin beef1 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 zucchini1 medium, cut into 8 pieces
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Meanwhile, combine the broth, pomegranate molasses, salt, and saffron in a small bowl.
- Skewer the beef and vegetables onto 4 metal skewers, alternating the beef and vegetables. Brush with half the broth mixture.
- 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.