Kabab Barg Recipes
KABAB BARG
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
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
KABAB BARG
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 Asian Recipes
Time 8h25m
Yield 6
Number Of Ingredients 10
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
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
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 BARG (PERSIAN-STYLE STEAK SKEWERS)
Simple recipe but it brings out the flavor of the meat really well. This recipe works best over charcoal or a wood fire.
Provided by Member 610488
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in bowl and let sit for three or four hours.
- Thread beef on skewers and grill to your desired doneness.
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- Make the meat tasty about 1 day before preparing Kabab Barg or if you do not have time from 6 hours before.
- Place meat on a meat board and squeeze it to widen and reach about half a centimetre in diameter.
- If the meat you use has a lot of thickness and does not reach the width you want with a masher, it's best to first divide it with a sharp knife and accurately from width to two equal parts, then squeeze each part with beef masher so that it reaches to desired diameter and thickness.
KABAB BARG (FILET MIGNON KABOB) - FAMILY SPICE
2018-10-08 Cut filet mignon into thin layers about 2-inches wide. Place meat in a large shallow container and mix in with onions, half of saffron liquid, yogurt, …
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- Place meat in a large shallow container and mix in with onions, half of saffron liquid, yogurt, olive oil, garlic, salt and pepper.
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Kabab Barg might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains roughly 23g of protein, 49g of fat, and a total of 565 calories. A mixture of saffron, tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so delicious ...
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Kabab Barg. 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. 424 calories; protein 21.6g; carbohydrates 10.1g; fat 33.1g; cholesterol 75.2mg; sodium 451.7mg. prep:15 mins. cook:10 mins. additional:8 hrs. total:8 hrs 25 mins. Servings:6. Yield:6 servings. …
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Kabab Barg. PRINT THIS RECIPE . PREP TIME: 45 mins. COOKING TIME: 4 mins. SERVES: 10. WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes. NUTRIENTS PER 100G: Calories 236kcal. Fat 17g. Saturates 7.0g. Sugar 2.8g. Salt 0.71g. Ingredients... 2kg beef strip-loin, trimmed so you only have the eye …
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Prepare marinade: combine olive oil, lime juice, 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 (preferrably 24 hours) in refrigerator. Container should be covered. Thread lamb on long, thin metal skewers.
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