Kabab Barg
A genuine Iranian dish showcasing boneless lamb marinated in a blend of garlic, lime, and saffron. Enjoy it hot, served alongside plain rice (polow or chelow) or on Middle Eastern bread.
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 (Optional)
Instructions
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
- 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.
Notes
- If you're serving this with rice, sprinkle with ground sumac, if desired.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition
Calories: 424kcalCarbohydrates: 10gProtein: 22gFat: 33gSaturated Fat: 9gCholesterol: 75mgSodium: 452mgPotassium: 584mgFiber: 2gSugar: 5gVitamin C: 20mgCalcium: 84mgIron: 2mg
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