Sunday, December 25, 2011

Kabab Barg Recipe

Typically served with either traditional Persian rice or bread.
(Serves 6-8)

2 lbs fillet or top round
4 onions, grated
1 cup lemon juice
Salt and pepper as desired
Somag as desired

Cut the meat into thin slices about 3 inches wide and 4 inches long.  Serrate the cut pieces with a fork, to create some porous openings.  Place the meat in a large bowl with the grated onions and lemon juice and mix.  Cover the bowl and let the meat marinate overnight or longer.
When ready to cook, remove the meat from the bowl and brush off the onions.  Sprinkle the pieces of meat with salt and pepper.   Insert 2 skewers into the 4 inch length of the meat.  Put the skewers through the same side of the meat but on each end so that the meat is spread flat across the 2 skewers.  Imagine you have just made the capital letter H with the horizontal bar being the meat.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are brown but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.

This recipe and others can be found at

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