Kabab Barg Recipe

Kabab Barg Recipe

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder (optional)
  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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