Kebab Choobi (کباب چوبی) — Persian Citrus-Ginger Beef Skewers

• 600 gBeef tenderloin (fillet), trimmed (cut into 3 cm cubes)
• 30 mlVegetable oil
• 10 mlSesame oil (toasted preferred)
• 45 mlSoy sauce (regular (not dark))
• 25 gHoney
• 2 tspOrange zest (finely grated, from 1 large orange)
• 60 mlFresh orange juice (strained)
• 12 gFresh ginger (finely grated)
• 12 gGarlic (finely grated (about 3 cloves))
• 1 tspBlack peppercorns (coarsely crushed)
• 6 gFine sea salt
• 12 leafBay leaves (whole, dry or fresh)
• 200 gRed bell pepper (cut into 3 cm squares)
• 120 gSpring onions (trimmed; cut into 4–5 cm lengths)
• 8Wooden skewers (25–30 cm; soak in water 30 minutes)

Instructions

1. 1

   Soak the wooden skewers in water for 30 minutes to reduce burning on the grill. Meanwhile, cut the beef tenderloin into 3 cm cubes and pat very dry with paper towels; dry surfaces brown faster. Prepare the vegetables: cut red bell pepper into 3 cm squares and spring onions into 4–5 cm lengths.

2. 2

   Make the marinade: in a bowl, whisk vegetable oil, sesame oil, soy sauce, honey, orange zest, orange juice, grated ginger, grated garlic, crushed peppercorns, and salt until the honey fully dissolves. Reserve 2 tablespoons (30 ml) of the marinade in a small bowl for brushing later; keep it refrigerated.

3. 3

   Add the beef cubes to the remaining marinade and toss until every piece is evenly coated. Cover and marinate in the refrigerator for 2 hours for best flavor and tenderness. If short on time, marinate at least 45 minutes, but keep it chilled. Remove from the fridge 20 minutes before grilling.

4. 4

   Preheat a grill to medium-high heat (about 230–260°C / 450–500°F). Clean the grates and lightly oil them with a folded paper towel dipped in vegetable oil. If using a grill pan, preheat it over medium-high for 5 minutes until very hot and lightly smoking.

5. 5

   Thread the skewers in an alternating pattern: beef cube, bay leaf, spring onion, red pepper, then repeat, ending with a bay leaf to perfume the skewer. Leave 5–7 mm space between pieces so heat can circulate. Discard any marinade that touched raw beef; use only the reserved portion.

6. 6

   Grill the skewers for 8–12 minutes total, turning every 2 minutes for even browning. Brush lightly with the reserved marinade during the last 2 minutes only, so the honey and soy glaze caramelize without burning. Target internal temperature: 54–57°C for medium-rare or 60–63°C for medium.

7. 7

   Transfer skewers to a plate and rest for 5 minutes to keep the beef juicy. During resting, the temperature will rise slightly and the glaze will set. Serve hot, keeping bay leaves on the skewers for aroma, but avoid eating them. If desired, slice beef pieces for easier sharing.