Food Name:Kabab-e Barg (Persian: Kabab-e Barg meaning Lamb Fillet Kebab) (Persian: کباب برگ)
ِDiscibtion : he main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.
Mainly Served: Throughout Iran.
1 3/4 pounds boneless lamb (800 grams)
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large onions, grated
1 clove of garlic, crushed
4 medium tomatoes
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)
To prepare the marinade combine the olive oil, lime juice, onions, garlic, saffron, salt and black pepper.
Cut the lamb into 1 cm (1/2″) thick and 4-5 cm ( 1 1/2″ to 2″) long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. The container should be covered.
Thread the lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with the marinade. Barbecue for about 5 minutes on each side, turning frequently.
Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.
Makes 4 to 6 servings.
For those of us unfamiliar with some of the terms, Chelow is simply white rice. Polow is more of a rice pilaf, and is usually cooked with vegetables, herbs, or meat.
If you love Middle Eastern recipes like I do, you will want to try this one. It’s particularly great for the barbecue, although it can be broiled in the oven as well.