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Iran / Main
Wikibooks
Kabab Barg (Persian Grilled Meat)
This kebab is prepared by marinating meat overnight and grilling it over an open fire. It is usually served with polo (white rice) or naan.
Ingredients
ScaleNo serving count in the source — scale by factor
- olive oil
- onions3
- garlic
- saffron1/2 tsp
- salt
- black pepper
- lamb, cut into 1 x 5 cm pieces1 kg
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine the olive oil, onions, garlic, saffron, salt, and pepper to make the marinade.
Toss the lamb pieces with the marinade. Cover, and marinate overnight in the refrigerator.
Thread the lamb onto metal skewers.
Brush the lamb with the marinade. Grill for 5–10 minutes on each side over an open fire.
