Kabab Barg

Name: Kabab Barg recipe
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Cuisine: Global
Ingredients: ½ cup extra-virgin olive oil; ¼ cup fresh lime juice; 2 large onions, grated; 1 clove garlic, crushed; ½ teaspoon saffron; 1 teaspoon salt; ¼ teaspoon black pepper; 1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces; 4 tomatoes; 1 tablespoon sumac powder

by Clinton Morgan 1 year ago

4.8 (4)

10 minutes

424.2 kcal

10.1 g carbs

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Description

An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.

Ingredients

½ cup extra-virgin olive oil
¼ cup fresh lime juice
2 large onions, grated
1 clove garlic, crushed
½ teaspoon saffron
1 teaspoon salt
¼ teaspoon black pepper
1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
4 tomatoes
1 tablespoon sumac powder

Directions

1. 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.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
4. 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.

Nutrition Facts

serving: 6 servings

calories: 424.2 kcal

carbohydrates: 10.1 g

protein: 21.6 g

saturated fat: 8.5 g

cholesterol: 75.2 mg

sodium: 451.7 mg

fiber: 2.4 g

sugar: 4.9 g