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Kabab Barg
Kabab Barg
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
505 minutes
Grilled boneless lamb marinated in garlic, lime, and saffron, served hot with plain rice or Middle Eastern bread.
Ingredients:
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • 0.5 teaspoon saffron
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.75 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder
Instructions:
  • In a large zip-top bag, mix together olive oil, lime juice, onions, garlic, saffron, salt, and pepper. Add lamb pieces to the bag, seal it, and shake well to coat the lamb. Refrigerate and marinate the lamb overnight or for up to 24 hours.
  • Prepare your outdoor grill by preheating it to medium-high heat and giving the grate a light coating of oil.
  • Skewer the marinated lamb onto thin metal skewers and thread whole tomatoes onto a separate skewer. Brush the lamb and tomatoes with the marinade, then discard any remaining marinade.
  • Grill kebabs until the lamb reaches your desired doneness and the tomatoes are hot and grill-marked, approximately 5 minutes on each side. If desired, sprinkle with sumac before serving.

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