Kabâb-e Ghârch va Felfel (کباب قارچ و فلفل) — Persian Beef, Mushroom & Pepper Skewers

• 600 gBeef tenderloin, cut into 3 cm cubes (Trim visible silverskin for even tenderness)
• 220 gOnion, grated (juice and pulp) (About 1 large onion; use all juices)
• 30 mlVegetable oil (Helps carry flavor and prevent sticking)
• 20 gTomato paste (About 1 tbsp; adds color and umami)
• 7 gSalt (About 1 1/4 tsp fine salt)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 300 gLarge mushrooms (cremini or button), stems trimmed (Choose similar size caps for even grilling)
• 200 gGreen bell peppers, cut into 3 cm squares (About 2 medium peppers)
• 300 gTomatoes, cut into thick wedges (About 2 medium; keep wedges thick so they don’t fall apart)

Instructions

1. 1

   Grate the onion into a bowl and collect both the juice and pulp. Stir in 30 ml vegetable oil, tomato paste, 7 g salt, and 2 g black pepper until the mixture looks uniform and lightly reddish.

2. 2

   Add the beef tenderloin cubes to the onion mixture and coat every piece thoroughly. Cover and refrigerate for 2 hours to tenderize and perfume the meat, then remove from the fridge 20 minutes before grilling so it cooks evenly.

3. 3

   Prepare the vegetables while the beef rests: trim mushroom stems, cut peppers into 3 cm squares, and cut tomatoes into thick wedges. Toss mushrooms, peppers, and tomatoes with 15 ml oil, 3 g salt, and 1 g black pepper so they grill with gloss and don’t dry out.

4. 4

   Preheat a charcoal grill or gas grill to medium-high heat, aiming for a strong sizzle when food hits the grate. Clean and oil the grates well, because tomato paste in the marinade can stick if the grill is dry.

5. 5

   Thread the beef onto skewers, leaving a small gap between pieces for heat circulation. Thread mushrooms, peppers, and tomatoes onto separate skewers, because vegetables and beef finish at different times and need different turning rhythms.

6. 6

   Grill the beef skewers for 8–10 minutes total, turning every 2 minutes to build an even char without burning the onion sugars. Target an internal temperature of 55–57°C for medium-rare or 60–63°C for medium, then rest the skewers for 5 minutes to keep juices inside.

7. 7

   Grill the mushroom and pepper skewers for 6–8 minutes total, turning often until the mushrooms are browned and the peppers are blistered at the edges. Grill the tomato wedges for 3–5 minutes, just until lightly charred and softened but still holding their shape.

8. 8

   Serve the skewers immediately while the smoke aroma is at its peak. Arrange beef with the grilled mushrooms, peppers, and tomatoes so each bite has the classic Persian kebab contrast of juicy meat and sweet-smoky vegetables.