This recipe for Iranian kabob barg has been submitted by Farhood Zafari of iranchef.
It is similar to a shish kabob, which we in North America are a bit more familiar with.
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.
I love being introduced to new recipes from around the world. I think it opens us all up to new experiences and can help us understand each other if we are open to each others foods and cultures.
That said, this recipe is just tasty and that’s why I’ll make it over and over again.
Kabob barg is seasoned with lime juice, garlic, tomatoes, saffron and sumac.
Sumac is a very common Middle Eastern herb that has a bit of a citrus note. You should be able to find it in Middle Eastern specialty food stores if it’s not in your grocery store.
Note:
For those of us unfamiliar with some of the terms, Chelow is simply white rice. Polow is more of a rice pilaf, and it 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.
Good, simple and authentic recipe. I lived with an Iranian for some time and this is the same as he cooked, so I know it’s right.
Thanks Jennie. Yes, the man who gave me this recipe for the site is and Iranian chef. I love this recipe too. Karen