Kabab Barg

Kabab Barg is one of the most famous Persian Kababs. It is made with roast beef or lamb. Choosing the right type of meat is the essential aspect of cooking a good Kabab.

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Course: Main Course

Cuisine: Persian

Keyword: Kabab Barg

Prep Time: 8 hours 15 minutes

Cook Time: 20 minutes

Servings: people

Calories: 360kcal

Ingredients

1⅕ lb roast beef (or lamb)
2 onions
4 tablespoon vegetable oil
1 cup brewed saffron
1½ oz butter
1 teaspoon pepper
1 teaspoon salt
4 firm tomatoes
Fresh peppers(optional)
Sumac (optional/ for serving)
4 skewers

Instructions

Wash and dry the meat thoroughly.
Mince the meat with a steak mincer on a flat surface until its depth becomes 4mm.
Peel and slice the onions.
Pout the onions in a deep container, mix them with oil, pepper, and ½ cup saffron.
Marinate the meat in the mixture for 8 hours in the fridge.
Sparkle salt on the meat and attach them to the skewers
Press the meat well, until they are completely attached to the skewers, polish them with melted butter and the rest of saffron.
Cook them on a barbecue, for about 20 minutes.
Cut the tomatoes in half and attach them to skewers and cook them on the barbecue too.
Turn the skewers over, time by time to prevent the kebabs from burning.

Notes

Uniqop’s Advice:

For a crunchier taste, prepare the meat at least 3 days sooner and keep it in the fridge.

The best meat for cooking Kabab Barg is lamb’s roast meat.

You can use some spices such as nutmeg to soften your meat.

Polish your kebabs with butter and saffron sauce for several times while being cooked.

Nutrition