Kabab Barg Popular Recipes

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Kabab Barg

"An genuine Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. Serve warm with simple rice (polow or chelow) or on Middle Eastern bread."

Ingredients :

half of cup extra-virgin olive oil
1/4 cup fresh lime juice
2 big onions, grated
1 clove garlic, beaten
half teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 pounds boneless lamb, reduce into half-inch x 1 half-inch pieces
4 tomatoes
1 tablespoon sumac powder (non-compulsory)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 8H25M

Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb portions in bag; seal and shake to mix. Marinate lamb, refrigerated, overnight or as much as 24 hours.
Preheat an outdoor grill for medium-excessive warmness, and gently oil the grate.
Thread marinated lamb on lengthy, skinny metal skewers. Thread complete tomatoes on some other skewer. Brush lamb and tomatoes with marinade; discard final marinade.
Grill kebabs, till lamb is cooked to your liking and tomatoes are hot and grill marked, approximately 5 mins on every facet. Sprinkle with sumac, if desired, before serving.

Notes :

If you're serving this with rice, sprinkle with floor sumac, if desired.
The nutrition data for this recipe consists of the overall amount of the marinade components. The real quantity of the marinade ate up will vary.

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