1 lb. beef sirloin, top sirloin, or filet juice of 1/2 lemon 1 tsp liquid saffron (soak a few threads of saffron in a few tsp. of water) 4 tbsp. olive oil 1 tsp ground sumac 1 large red bell pepper 1 onion 2 Roma tomatoes salt & pepper to taste
Trim any fat from the meat then cut into 2 1/2 cm (1 in.) cubes. Marinade the meat in the mixture of lemon juice, liquidsaffron, olive oil,sumacand salt and pepper for at least 3 hours, preferably overnight. Cut and seed the green bell peppers, and the tomatoes into 2 1/2cm (1 in.) squares. Cut the onion into quarters. Pierce the meat, pepper, onions and tomatoes alternately onto a fine skewer and then grill over hot coals, turning frequently.
When cooked, push the kebabs off the skewers onto a warmed dish and serve immediately. This is great with couscous or rice pilaf, and a side salad.
Cook's note: For this recipe, I substituted lamb, which is the common meat used in making Persian shishlik, with beef. You can follow the traditional rack of lamb if you prefer.