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
JUJEH KABOB (PERSIAN CHICKEN KABOBS)
This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.
Provided by Reza Michael
Categories World Cuisine Recipes Asian
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
- Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 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.
PERSIAN BEEF KEBABS
Provided by Aida Mollenkamp
Categories main-dish
Time 12h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
- Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
- Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.
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5/5 (16)Total Time 1 hr 20 minsCategory Main CourseCalories 280 per serving
- Make the meat tasty about 1 day before preparing Kabab Barg or if you do not have time from 6 hours before.
- Place meat on a meat board and squeeze it to widen and reach about half a centimetre in diameter.
- If the meat you use has a lot of thickness and does not reach the width you want with a masher, it's best to first divide it with a sharp knife and accurately from width to two equal parts, then squeeze each part with beef masher so that it reaches to desired diameter and thickness.
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