Best Kabab Barg Recipes

KABAB BARG

Kabab Barg image

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.

Provided by Noahsmommy

Categories World Cuisine Recipes Asian

Time 8h25m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 451.7 mg, Sugar 4.9 g

INDOOR BEEF "KABOBS" -- PERSIAN KABOB BARG

Indoor Beef

This is my knockoff of the delicious steak kabobs available at many of our local Persian restaurants. This recipe is meant to be cooked indoors in lieu of grilling real kabobs; it makes very meaty, tender, smoky beef. Serve with saffron rice, kashk-e-bademjan, and a cucumber salad.

Provided by Sass Smith

Categories Meat

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless beef short rib
1 cup plain low-fat yogurt
2 -3 tablespoons garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional and not strictly authentic, but I like it!)
1 tablespoon olive oil

Steps:

Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
Rest on a plate in a very low oven while you cook the rest of the meat in batches.
Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
Serve over rice.