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.
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
- 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
- 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.
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.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.