This recipe for Iranian kabob barg has been submitted by Farhood Zafari of iranchef.
Many of us in the western world are not familiar with barg. It is a Persian style barbecued lamb dish, that could also be made with chicken or beef.
Note:
For those of us unfamiliar with some of the terms, Chelow is simply white rice. Polow is more of a rice pilaf, and is usually cooked with vegetables, herbs, or meat.
If you love Middle Eastern recipes like I do, you will want to try this one. It’s particularly great for the barbecue, although it can be broiled in the oven as well.
Iranian Kabab Barg
Ingredients
- 1 3/4 pounds lamb, boneless
- 1/2 cup olive oil, extra-virgin
- 1/4 cup lime juice, fresh
- 2 onions, large, grated
- 1 clove garlic, crushed
- 4 tomatoes, medium
- 1/2 teaspoon saffron
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sumac, optional
Instructions
- To prepare the marinade combine the olive oil, lime juice, onions, garlic, saffron, salt and black pepper.
- Cut the lamb into 1 cm (1/2") thick and 4-5 cm ( 1 1/2" to 2") long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. The container should be covered.
- Thread the lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with the marinade. Barbecue for about 5 minutes on each side, turning frequently.
- Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.
Nutrition
Makes 4 to 6 servings.
This wonderful lamb recipe is perfect for many special diets. It is gluten free, low carb and one of our diabetic recipes.
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If this recipe for kabab barg looks delicious, have a look at the recipe for kabab koobideh too.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.
