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Kabab Barg

Print this recipe Kabab Barg
Linda Wonderlander

For Lunch ( Lamb )

By

Published on

15 minutes to prepare and 10 minutes to cook

Serves 6

Description

"An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron."

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large onions, grated
1 clove garlic, crushed
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
4 tomatoes
1 tablespoon sumac powder (optional)

Instructions

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.

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