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Kabab Barg

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: 4 people
Calories: 360kcal


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


  • 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.


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.


Serving: 100g | Calories: 360kcal | Carbohydrates: 1.52g | Protein: 28.9g | Fat: 25.77g | Cholesterol: 108.78mg | Sodium: 875.82mg | Potassium: 404.27mg | Fiber: 0.46g | Sugar: 0.56g | Vitamin A: 13.18IU | Vitamin C: 0.56mg | Calcium: 27.75mg | Iron: 2.22mg