Beef Barg Kabob Recipes

EASY BEEF KABOBS

Steps:

• Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
• In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 6 hours.
• If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
• Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
• Preheat the grill to medium-high.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
• Remove and let sit 5 minutes before serving.

KABAB BARG

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.

INDOOR BEEF "KABOBS" -- PERSIAN KABOB BARG

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.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.