A tender and juicy Persian-style grilled kebab, marinated in saffron, onion, and lemon juice, then skewered and flame-grilled to perfection.
Kabab Barg is a classic Persian kebab that has been a staple of Iranian cuisine for centuries, particularly in royal feasts and traditional Persian restaurants. "Barg" means "leaf" in Persian, referring to the thin, tender slices of meat used in this dish. Unlike Kabab Koobideh (ground meat kebab), Kabab Barg is made from high-quality cuts of lamb or beef fillet, marinated with onions, saffron, and citrus juice to create an incredibly flavorful and juicy kebab.
Kabab Barg is typically served with Chelow (steamed saffron rice), grilled tomatoes, butter, and sumac, making it a beloved dish at Persian feasts, family gatherings, and restaurants worldwide.
Ingredients
For the Marinade:
500g beef tenderloin, sirloin, or lamb fillet, thinly sliced
1 large onion, grated
3 tbsp olive oil or melted butter
1 tbsp lemon juice or verjuice (ab-ghooreh)
¼ tsp saffron threads, dissolved in 2 tbsp hot water
In a large bowl, mix grated onion, olive oil, lemon juice, saffron water, salt, and black pepper. Add the thinly sliced meat, making sure each piece is coated well. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Skewer the Meat:
Thread the marinated meat slices onto flat metal skewers, stretching them slightly to keep them flat.
Grill the Kebabs:
Preheat a charcoal grill or gas grill to medium-high heat. Place the skewers on the grill and cook for 4-5 minutes per side, basting with melted butter occasionally.
Grill the Tomatoes:
While the kebabs cook, place halved tomatoes on the grill and cook until soft and slightly charred.
Serve & Enjoy:
Serve hot with steamed saffron rice (Chelow) or Persian flatbread. Garnish with sumac and fresh herbs (sabzi khordan) for an authentic Persian experience.
Recipe Note
Tips & Variations
For the most tender Kabab Barg, use beef tenderloin or lamb fillet and let it marinate overnight.
For extra juiciness, baste the kebabs frequently with melted butter while grilling.
For a smoky flavor, cook over charcoal instead of a gas grill.
For a restaurant-style finish, lightly pound the meat before marinating to enhance tenderness.
