|
|
Kabab-e Barg
Ingredients: (2 servings)
· fillet of lamb, 1 kg
· extra-virgin olive oil, 1/2 cup
· 3 onions, grated
· 2 cloves of garlic, crushed
· 2 medium tomatos
· saffron, 1/2 teaspoon (optional)
· salt
· black pepper
· sumac (optional)
Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt
and black pepper. Cut lamb into 1 cm thick and 4-5 cm long
pieces. Do not remove all the fat as you will need it to melt.
Marinate overnight (preferrably 24 hours) in refrigerator.
Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes
separately on another skewer. Brush with marinade. Barbeque for
about 5-10 minutes on each side, turning frequently. Kabab Barg
can also be made in the oven. Prepare as before, pre-heat the
grill to a high temperature, and place just under the grill,
again turning frequently. Serve hot with basmati rice or on
middle-eastern bread. If served with rice, some sumac may be
sprinkled on.
|
