Kabab Meygoo (کباب میگو) — Persian-Style Surf & Turf Skewers

• 400 gBeef tenderloin (or chicken breast fillet), cut into 3 cm cubes (Choose one protein; trim excess fat and silver skin)
• 300 gLarge shrimp, peeled and deveined (About 16–20 shrimp; tails on optional)
• 45 mlExtra virgin olive oil (3 tbsp, divided)
• 45 mlLemon juice, freshly squeezed (3 tbsp, divided)
• 12 gGarlic, finely grated (About 4 cloves, divided)
• 4 gGround cumin (2 tsp, divided)
• 7 gSea salt (1 1/4 tsp, divided)
• 2 gBlack pepper, freshly ground (1 tsp, divided)
• 180 gGreen bell pepper, cut into 3 cm squares (About 1 large pepper)
• 200 gMushrooms, whole or halved if large (Cremini or button mushrooms)
• 30 gUnsalted butter, melted (For basting and finishing)
• 8Metal or soaked wooden skewers (If wooden, soak in water for 30 minutes (included in prep time))

Instructions

1. 1

   If using wooden skewers, soak them fully submerged in water for 30 minutes to reduce scorching on the grill. Meanwhile, pat the shrimp and meat very dry with paper towels; dryness helps the marinade cling and improves browning. Cut the bell pepper into even squares and keep mushrooms whole or halved for uniform cooking.

2. 2

   Make two quick marinades to prevent the shrimp from turning mushy. For the meat: mix 30 ml olive oil, 30 ml lemon juice, 8 g grated garlic, 3 g cumin, 4 g sea salt, and 1 g black pepper. Toss meat cubes well, cover, and marinate 30 minutes at room temperature (or up to 8 hours refrigerated).

3. 3

   For the shrimp: mix 15 ml olive oil, 15 ml lemon juice, 4 g grated garlic, 1 g cumin, 3 g sea salt, and 1 g black pepper. Add shrimp and toss just until coated. Marinate only 10 minutes at room temperature while you preheat the grill; longer marination can toughen shrimp due to the acid.

4. 4

   Preheat a grill to medium-high heat (about 230–260°C / 450–500°F). Clean and oil the grates with a folded paper towel dipped in a little olive oil, held with tongs. Thread skewers alternating meat, green bell pepper, mushrooms, and shrimp, leaving a small gap between pieces for heat circulation and even charring.

5. 5

   Grill skewers 10–12 minutes total, turning every 2–3 minutes for even color. Start with 4 minutes, then rotate and baste lightly with half of the melted butter. Continue grilling until shrimp are opaque and curled and meat reaches safe doneness: beef 57–63°C (135–145°F) or chicken 74°C (165°F).

6. 6

   Transfer skewers to a platter and immediately brush with the remaining melted butter for a glossy finish and richer aroma. Rest 3 minutes so juices settle, then serve hot. If any vegetables char faster than the meat, move those skewers to a cooler spot on the grill for the final minutes.