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–+ servings
Lamb Kebabs

Iranian Kabab Barg

Barg is a Persian style barbecued lamb dish, that could also be made with chicken or beef.
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Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 Servings
Calories 861 kcal

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

Calories: 861kcalCarbohydrates: 12gProtein: 35gFat: 75gSaturated Fat: 24gCholesterol: 145mgSodium: 716mgPotassium: 836mgFiber: 3gSugar: 6gVitamin A: 1035IUVitamin C: 26mgCalcium: 62mgIron: 4mg
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