🍖 Kabab Barg: A Step-by-Step Guide 🍖 Here’s everything you need to create this Persian delicacy, perfect for any gathering or a special family dinner. Ingredients: - 8-10 Lamb tenderloins,(trim and butterfly) - 4 Onions (2 sliced, 2 juiced) - 4 tbsp Saffron water - 2 tbsp Lemon, lime, or verjuice - Salt & Pepper, to taste - Saffron butter (combine melted butter with saffron water for basting) Preparation: 1. Marinate with Sliced Onions: Lay the lamb flat and cover with sliced onions. The onions not only flavor the meat but also tenderize it. Let it marinate overnight in the fridge for best results. 2. Second Marinade: Blend the remaining onions and strain to get the juice. Mix this juice with the saffron water, your choice of acid (lemon, lime, or verjuice), and season with salt and pepper. This mix will infuse the meat with rich flavors. 3. Prepare the Lamb: Pound the lamb gently to ensure even thickness. Cut into pieces approximately 4 fingers in width. This helps in even cooking and maximizes flavor absorption. 4. Skewering: Wet your skewers (dampen them to prevent sticking). Thread the meat onto the skewers, aligning the meat grains perpendicular to the skewer. This ensures tender bites that are easy to chew. 5. Final Marinade: Press each skewer into the second marinade, making sure each piece is evenly coated. 6. Grilling: Ideally, cook over charcoals for that authentic smoky flavor. If charcoal isn’t an option, a gas grill will work just fine. Heat your grill to medium-high. Grill the skewers, basting occasionally with saffron butter, until they’re cooked to your liking. Usually, a few minutes per side will suffice for a beautifully charred exterior and a juicy interior. 7. Serving: Plate your Kabab Barg with chargrilled tomatoes, a side of saffron rice, and mast moosir. The combination of flavors and textures will make for an unforgettable meal. #kababbarg #persiancuisine #persianfood #persian #kabab #كباب #كباب_برگ # #grilling #charcoal #saffron #kabob #kabobs #kabobsonthegrill #barg