Kabab Barg

Kabab Barg - Kabāb-e Barg

Kabāb-e Barg is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.
Cook Time: 10 minutes
Servings: 6
Author: The Cook
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  • 800 g boneless lamb
  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lime juice
  • 2 large grated onions
  • 1 clove garlic , crushed
  • 4 medium tomatoes
  • ½ teaspoon saffron
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sumac , optional

Recipe Instructions

  • Prepare marinade: Combine olive oil, lime juice, 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 (preferably 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 minutes on each side, turning frequently. Serve hot with rice ( Polow ) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

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At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning ‘Sultan’s Feast.’

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