5 years ago1,000+ Views
Kabāb-e Barg (Persian: Kabāb-e Barg‎ meaning Lamb Fillet Kebab) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil. Ingredients: 800 grams boneless lamb 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice 2 large grated onions 1 clove of garlic (crushed) 4 medium tomatos 1/2 teaspoon saffron 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sumac (optional) Directions: Prepare marinade: combine olive oil, lime juice, 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 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. - See more at:
It's so hard to get authentic Iranian food, or any kind of middle eastern food around here. I wish there were better restaurants in Korea!
I really wish we could get this at restaurants near me
I miss kebabs so much... The long rice is soooo good.