Kabab Barg
Tender lamb strips marinated in yogurt, saffron, and lime, then grilled until charred. Served with rice and fresh herbs for an authentic Iranian dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb lamb, boneless (shoulder or sirloin)
- ¾ cup plain yogurt
- 2 limes, juiced
- ¼ tsp saffron threads
- 1 onion, large
- 2 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Steep saffron in 2 tbsp hot water for 5 minutes until color blooms.
- 2
Mix yogurt, lime juice, saffron water, and saffron threads in a bowl.
- 3
Slice lamb against the grain into strips about 3/4 inch thick and 4 inches long.
- 4
Slice onion into thick rounds; add to marinade along with lamb and oil.
- 5
Season with salt and pepper. Stir to coat. Cover and chill 30 minutes.
- 6
Heat grill or grill pan to high until you can hold your hand 2 inches above for 2 seconds.
- 7
Thread lamb strips onto metal skewers, weaving each piece. Reserve marinade.
- 8
Grill skewers 3–4 minutes per side without moving until edges char and meat is cooked through.
- 9
Transfer to a warm platter. Brush with reserved marinade. Rest 2 minutes.
- 10
Serve over rice with grilled onion rings and fresh herbs (parsley, dill, or mint).
Tools you’ll need
- large mixing bowl
- metal skewers (4, about 10 inches long)
- grill or grill pan
- sharp knife
- cutting board
- tongs
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