Kabab Barg recipe

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Ingredients

½ cup extra-virgin olive oil
¼ cup fresh lime juice
2 large onions, grated
1 clove garlic, crushed
½ teaspoon saffron
1 teaspoon salt
¼ teaspoon black pepper
1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
4 tomatoes
1 tablespoon sumac powder

Nutrition Info

424.2 calories
carbohydrate: 10.1 g
cholesterol: 75.2 mg
fat: 33.1 g
fiber: 2.4 g
protein: 21.6 g
saturatedFat: 8.5 g
servingSize: -
sodium: 451.7 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag, seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.

  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade, discard remaining marinade.

  4. Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.

Recipe Yield

6 servings

Recipe Note

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

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