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Kabab Barg

Kabab Barg

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 25 m
Noahsmommy

Noahsmommy

An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
  4. 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.
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Reviews

I_Love_Faure
13

I_Love_Faure

5/5/2010

This was very easy and came out great! I marinated the lamb overnight. I also used little grape tomatoes and alternated lamb and tomato on the skewer. Served with rice and a salad. My boyfriend loved it and I will definitely make it again.

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