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Kabab-e Barg
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Ingredients: (6 servings)
- fillet of lamb, 1 kg
- extra-virgin olive oil, 1/2 cup
- 3 onions, grated
- 2 cloves of garlic, crushed
- 6 medium tomatos
- saffron, 1/2 teaspoon (optional)
- salt
- black pepper
- sumac (optional)
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Directions:
Prepare marinade: mix olive oil, 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. Thread whole tomatoes separately on
another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each
side, turning frequently. Kabab Barg can also be made in the oven. Prepare as
before, pre-heat the grill to a high temperature, and place just under the
grill, again turning frequently. Serve hot with basmati rice or on
middle-eastern bread. If served with rice, some sumac may be sprinkled on.
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