Kabab-e Barg Recipe
barbequed lamb or beef
Makes 6 Servings
- fillet of lamb, 1 kg (2.2 lbs)
- extra-virgin olive oil, 1/2 cup
- 3 onions, grated
- 2 cloves of garlic, crushed
- 6 medium tomatos
- saffron, 1/2 teaspoon (optional)
- black pepper
- sumac (optional)
Prepare marinade: mix olive oil, onions, garlic, saffron,
salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces.
Do not remove all the fat as you will need it to melt. Marinate overnight
(preferrably 24 hours) in refrigerator. Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes
separately on another
skewer. Brush with marinade. Barbeque for about 5-10 minutes on each
side, turning frequently. Kabab Barg can also be made in the oven.
Prepare as before, pre-heat the grill to a high temperature, and place
just under the grill, again turning frequently. Serve hot with basmati
rice or on middle-eastern bread. If served with rice, some sumac may be