Kabab Barg

Kabab Barg

2
Noahsmommy 0

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

Ingredients

8 h 25 m {{adjustedServings}} servings 424 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.

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.
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Reviews

2
  1. 3 Ratings

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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 boyfrien...

The marinade is delicious with grilled chicken breasts.