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Kabab Barg

Kabab Barg - Kabāb-e Barg
Serves 6
Kabāb-e Barg is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.
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Cook Time
10 min
Cook Time
10 min
  1. 800 g boneless lamb
  2. ½ cup extra-virgin olive oil
  3. ¼ cup fresh lime juice
  4. 2 large grated onions
  5. 1 clove garlic (crushed)
  6. 4 medium tomatoes
  7. ½ teaspoon saffron
  8. 1 teaspoon salt
  9. ¼ teaspoon black pepper
  10. 1 tablespoon sumac (optional)
  1. 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 (preferably 24 hours) in refrigerator. Container should be covered.
  2. Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with rice ( Polow ) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.
The Taste of Aussie


At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning ‘Sultan’s Feast.’


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