The Kabab Barg is a Persian dish of marinated and grilled lamb or beef.
➡️The name literally means “Leaf Kebab” and refers to the shape of the meat pieces, which are cut thin and then skewered.
➡️The meat is marinated in a mixture of onion, saffron, olive oil, pepper, and salt.
➡️It is very different from other kebabs because it uses a particularly delicate cut of meat, such as tenderloin, ribeye or sirloin.
➡️The traditional and preferred method for cooking the skewers is to use long metal skewers that are suspended directly over hot coals without a grill, so there is no cooking surface for the meat to stick to.
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Charcoal
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 1.3 lbs lamb sirloin
- 1 onion
- 2 tbsps olive oil
- 1 tsp saffron
- to taste salt and pepper
Tools
- 8 Skewers pieces
Steps
In a bowl, mix the grated onion, olive oil, saffron dissolved in 2 tablespoons of hot water, salt, and pepper.
Trim the lamb sirloin, cut it into 2-inch lengths, open and flatten with the knife blade.
Add the lamb strips and let them marinate for at least 4 hours, preferably overnight.Thread the meat strips onto flat skewers, keeping them as flat as possible.
Grill over charcoal without touching the grill for 6-8 minutes on each side, until desired doneness.
Serve with basmati rice, grilled tomatoes, yogurt, and herbs.
As seen in the video recipe, I used excellent meat that you can purchase with my discount code ❌viaggiandomangiando❌ on the website www.gruppogalli.it
