Kabab Barg Food
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
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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Flat and long skewers are necessary for this style of kebab. Place one hand on the top of the first filet piece, and gently and carefully push a skewer through the meat until it is firmly secured. Repeat until all the kebabs have been skewered. Place the skewers over the grill and cook the kebabs for 6-8 minutes depending on the temperature and ...
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In a large zip top food storage bag, combine the olive oil, lime juice, onions, garlic, saffron, salt and pepper. 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 …
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Place the lambs in the bowl and marinate the lambs for 5 hours in the fridge. After 5 hours add sliced bell peppers and fresh limes’ juice to the mixture and keep it in the refrigerator for 30 more minutes. Attach the lambs to skewers and cook them on the barbecue. Brush the kebabs with melted butter while cooking.
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ESSENTIAL CUISINE
Using a food processor add the onion to the bowl and blitz for around 5 minutes. Once the onion is blitzed. Pass the onion through a fine sieve to remove the pulp and keep the juice for the marinade. Add the spices to the onion juice, mix well. Cut the strip loin into 4inch pieces. Using a sharp knife butterfly the steak pieces, so you get a ...
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