SEARCH
More 1 Photos

Kabab Barg Recipe

Recipe by: Noahsmommy

"An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In8 h 25 m
  • 1Combine 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.
  • 2Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • 3Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
  • 4Grill 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.
Footnotes
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 6 servings
  • 424 cals
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    424
    21%
  • Fat:
    33.1
    51%
  • Carbs:
    10.1
    3%
  • Protein:
    21.6
    43%
  • Cholesterol:
    75
    25%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like