Back to 4 servings meat 1.5 lb filet mignon, trimmed and cut across the grain into thin strips about 3 inches wide and 4 to 5 inches long marinade 1 large onion, grated, juice pressed out and pulp discarded 0.5 tsp saffron threads, ground and bloomed in 1 tbsp hot water for at least 10 minutes 3 tbsp fresh lemon juice, lime juice works too 3 tbsp extra-virgin olive oil 1.5 tsp fine sea salt 1 tsp black pepper, freshly ground finishing 2 tbsp unsalted butter, melted, mixed with the remaining saffron water for basting to serve lavash bread, to slide the kebab off the skewers grilled tomatoes, cooked on skewers alongside the meat steamed basmati rice, saffron rice if you like
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1 Step 1: Grate the onion and press out its juice through a fine sieve, discarding the pulp. Bloom the ground saffron in the hot water for at least 10 minutes.2 Step 2: Whisk the onion juice, half of the saffron water, lemon juice, olive oil, salt and pepper together. Coat the beef strips in the marinade, cover and refrigerate at least 4 hours, or overnight up to 12 hours.3 Step 3: Take the meat out of the refrigerator about 30 minutes before grilling. Light a charcoal grill, or heat a gas grill, to high heat and oil the grate.4 Step 4: Thread each strip ribbon-style onto a wide, flat metal skewer, leaving small gaps between pieces, and shake off excess marinade.5 Step 5: Melt the butter and stir in the remaining saffron water. Grill the skewers over direct high heat for 3 to 4 minutes per side, turning once and brushing with the saffron butter during the last minute or two, until the edges are browned and the meat is medium-rare to medium.6 Step 6: Let the meat rest for 3 to 5 minutes loosely covered with foil. Slide the kebabs off the skewers onto lavash and serve hot with rice and grilled tomatoes.getsaucepan.com/r/fd757b2f-cf30-5c1a-ae27-de6a8018b11b
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