How to Make Kabab Barg - A Step-by-Step Guide

Kabab Barg is a traditional Persian dish that is loved for its rich and flavorful taste. This dish is made by marinating and grilling strips of tenderloin or fillet of beef, resulting in juicy and succulent kababs that are bursting with aromatic spices and flavors. The name "barg" comes from the Persian word for "leaf", which describes the thin and flat shape of the meat strips used in this dish.

The key to making the perfect Kabab Barg lies in the quality of the meat and the blend of...

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Ingredients

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • ½ teaspoon saffron
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
  • Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.
  • Nutrition

    424 cal.

    • Total Fat: 33g
    • Saturated Fat: 9g
    • Cholesterol: 75mg
    • Sodium: 452mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 22g
    • Vitamin C: 20mg
    • Calcium: 48mg
    • Iron: 2mg
    • Potassium: 584mg