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Kabab Barg (Persian Grilled Meat)

This kebab is prepared by marinating meat overnight and grilling it over an open fire. It is usually served with polo (white rice) or naan.

Source and licence

"Kabab Barg (Persian Grilled Meat)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kabab_Barg_(Persian_Grilled_Meat), revision 4516302), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kabab_Barg_(Persian_Grilled_Meat)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516302

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Iran. Associated with Iran by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine the olive oil, onions, garlic, saffron, salt, and pepper to make the marinade.
  2. Toss the lamb pieces with the marinade. Cover, and marinate overnight in the refrigerator.
  3. Thread the lamb onto metal skewers.
  4. Brush the lamb with the marinade. Grill for 5–10 minutes on each side over an open fire.