Kabab Meygoo (کباب میگو) — Persian Surf & Turf Skewers
Persian-inspired surf and turf skewers pairing juicy shrimp with tender beef or chicken, marinated with lemon, garlic, cumin, and olive oil, then grilled with peppers and mushrooms for a smoky, coastal-style kebab.
Printable Recipe Card
Servings: 4 · Total: 90 min · Difficulty: medium
Ingredients (quick list)
- 350 g Beef tenderloin, trimmed (cut into 3 cm cubes)
- 350 g Large shrimp, peeled and deveined (tails on optional; patted very dry)
- 200 g Green bell pepper (cut into 3 cm squares)
- 200 g Cremini mushrooms (whole if small; halved if large)
- 45 ml Extra virgin olive oil (3 tbsp)
- 30 ml Lemon juice (2 tbsp, freshly squeezed)
- 12 g Garlic (4 cloves, finely grated)
- 2 tsp Ground cumin (earthy, warm backbone)
- 1.5 tsp Sea salt (fine; divided)
- 1 tsp Black pepper (freshly ground; divided)
- 30 g Unsalted butter (melted; for basting)
Steps (summary)
- If using wooden skewers, soak 8–10 skewers in water for 30 minutes to reduce scorching. Meanwhile, cut the beef into 3 cm cubes…
- Make the marinade: in a bowl whisk olive oil (45 ml), lemon juice (30 ml), grated garlic (12 g), ground cumin (2 tsp), 1 tsp se…
- Add beef cubes to one bowl and toss for 1 minute until coated. Cover and refrigerate for 45 minutes (up to 2 hours). Add shrimp…
- Preheat a grill to medium-high (about 230–260°C / 450–500°F). Clean and oil the grates. Thread skewers in an alternating patter…
- Grill skewers over direct heat for 10–14 minutes total, turning every 2–3 minutes for even char. Start basting with melted butt…
- Transfer skewers to a platter and rest for 3–5 minutes. Sprinkle with the remaining 1/2 tsp sea salt and 1/4 tsp black pepper t…
Cultural Background
Shrimp kebabs are associated with Iran’s southern coastal cooking, where seafood is commonly grilled and seasoned with bright citrus and warming spices. This surf-and-turf approach reflects contemporary home and restaurant adaptations that combine local flavors with varied proteins for celebratory meals.
Equipment
💡 Tips
- Dry the shrimp thoroughly before marinating; excess water prevents browning and can cause steaming instead of grilling.
- If your grill runs hot, keep a cooler zone (indirect heat) to finish beef gently without overcooking the shrimp.
- For extra aroma, add 1/2 tsp smoked paprika to the marinade (optional) to mimic charcoal smokiness on a gas grill.
- Use a thermometer for the beef; shrimp doneness is best judged by color change to opaque and a slight curl, not tight spirals.
⚠️ Common Mistakes
❌ Marinating shrimp too long in lemon juice
💡 Why: Acid can denature proteins quickly, leading to a soft, mealy texture.
✅ Fix: Limit shrimp marination to 10–20 minutes; keep beef/chicken marination longer for flavor.
❌ Crowding ingredients tightly on the skewer
💡 Why: Tight packing blocks heat circulation and causes uneven cooking and steaming.
✅ Fix: Leave 2–3 mm gaps between pieces and keep similar sizes so everything cooks at a similar rate.
❌ Overcooking shrimp while waiting for beef to finish
💡 Why: Shrimp cook very fast and become rubbery when overdone.
✅ Fix: Use separate skewers for shrimp and beef, or start beef skewers first and add shrimp skewers later.
❌ Not preheating and oiling the grill grates
💡 Why: Cool, dry grates increase sticking and tearing, especially with shrimp.
✅ Fix: Preheat 10–15 minutes, then oil grates with a paper towel dipped in oil held by tongs.
🧊 How to Store
Refrigerate cooked skewers in an airtight container for up to 2 days. Reheat gently in a 160°C (320°F) oven for 8–10 minutes or in a covered skillet over low heat with 1 tbsp water; avoid high heat to prevent rubbery shrimp. Do not refreeze previously thawed shrimp.
📅 Make Ahead
Prep vegetables up to 24 hours ahead and refrigerate in a sealed container. Mix the marinade up to 24 hours ahead and refrigerate; whisk again before using. Marinate beef up to 2 hours ahead, but marinate shrimp only 15 minutes right before grilling.
🍽️ Pairs Well With
- Steamed saffron rice
- Grilled tomatoes and onions
- Cucumber-yogurt salad (mast-o-khiar style)
- Flatbread with lemon wedges
Regional Variations
- Southern Iran (Persian Gulf coast)Seafood-forward kebabs often emphasize citrus, garlic, and warm spices, with grilling over high heat for a smoky finish; vegetables like peppers may be added for color and sweetness.
- Tehran and major citiesRestaurant-style mixed skewers may combine shrimp with beef or chicken and include butter basting for sheen and richness, sometimes served with rice and grilled tomatoes for a classic kebab platter.
Ingredients
- 350 gBeef tenderloin, trimmed (cut into 3 cm cubes)
- 350 gLarge shrimp, peeled and deveined (tails on optional; patted very dry)
- 200 gGreen bell pepper (cut into 3 cm squares)
- 200 gCremini mushrooms (whole if small; halved if large)
- 45 mlExtra virgin olive oil (3 tbsp)
- 30 mlLemon juice (2 tbsp, freshly squeezed)
- 12 gGarlic (4 cloves, finely grated)
- 2 tspGround cumin (earthy, warm backbone)
- 1.5 tspSea salt (fine; divided)
- 1 tspBlack pepper (freshly ground; divided)
- 30 gUnsalted butter (melted; for basting)
🔄 Substitutions
- Beef tenderloin→ Chicken breast fillet, cut into 3 cm cubes
- Cremini mushrooms→ Button mushrooms or zucchini chunks
- Butter for basting→ Olive oil mixed with 1 tsp lemon zest
Instructions
- 1
If using wooden skewers, soak 8–10 skewers in water for 30 minutes to reduce scorching. Meanwhile, cut the beef into 3 cm cubes and pat dry. Pat the shrimp dry as well; removing surface moisture helps the marinade cling and promotes browning on the grill.
- 2
Make the marinade: in a bowl whisk olive oil (45 ml), lemon juice (30 ml), grated garlic (12 g), ground cumin (2 tsp), 1 tsp sea salt, and 3/4 tsp black pepper until emulsified. Divide the marinade evenly into two bowls to avoid cross-contamination between meat and shrimp.
- 3
Add beef cubes to one bowl and toss for 1 minute until coated. Cover and refrigerate for 45 minutes (up to 2 hours). Add shrimp to the second bowl and toss; refrigerate for 15 minutes only, as longer exposure to lemon can make shrimp turn soft or mushy.
- 4
Preheat a grill to medium-high (about 230–260°C / 450–500°F). Clean and oil the grates. Thread skewers in an alternating pattern: beef cube, green bell pepper, mushroom, shrimp, then repeat. Keep shrimp and beef on separate skewers if you want maximum control over doneness.
- 5
Grill skewers over direct heat for 10–14 minutes total, turning every 2–3 minutes for even char. Start basting with melted butter after the first turn. Cook until beef reaches 57–63°C (135–145°F) for medium-rare to medium, and shrimp are opaque and just firm.
- 6
Transfer skewers to a platter and rest for 3–5 minutes. Sprinkle with the remaining 1/2 tsp sea salt and 1/4 tsp black pepper to brighten the flavors. Serve immediately while the edges are smoky and the butter-basted surface is glossy.
🪪 Recipe Passport
Cultural Background
Shrimp kebabs are associated with Iran’s southern coastal cooking, where seafood is commonly grilled and seasoned with bright citrus and warming spices. This surf-and-turf approach reflects contemporary home and restaurant adaptations that combine local flavors with varied proteins for celebratory meals.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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