| Kabab Barg
Ingredients: (6
servings)
- Fillet of lamb, 1 kg
- Extra-virgin olive oil, 1/2 cup
- 3 onions, grated
- 2 cloves of garlic, crushed
- 6 medium tomatoes
- Saffron, 1/2 teaspoon (optional)
- Salt
- Black pepper
- Sumac (optional)
Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt and
black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do
not remove all the fat as you will need it to melt. Marinate
overnight (preferably 24 hours) in refrigerator. Container should
be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes
separately on another skewer. Brush with marinade. Barbeque for
about 5-10 minutes on each side, turning frequently. Kabab Barg
can also be made in the oven. Prepare as before, pre-heat the
grill to a high temperature, and place just under the grill, again
turning frequently. Serve hot with basmati rice or on
middle-eastern bread. If served with rice, some sumac may be
sprinkled on.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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