Entree: Iran – Kurdish Iran – کباب برگ ➤ Kabāb-e Barg (Thin, marinated slices of lamb or beef grilled on flat skewers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) lamb tenderloin, trimmed and cut into long thin slices about 1/4 in (6 mm) thick
- 1 large onion, grated, about 8 oz (225 g)
- 3 cloves garlic, minced (9 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1/8 tsp (0.5 g) saffron threads, crushed and dissolved in 1 tbsp (15 ml) hot water
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground sumac (optional)
- 2 tbsp (30 g) unsalted butter, melted, or clarified butter for basting
- 8 flat metal skewers (or wooden skewers soaked in water 30 minutes)
- 4 medium tomatoes, halved (approx. 1 lb / 450 g total)
- 1/4 cup (15 g) chopped fresh parsley, for garnish

Instructions

1. In a bowl combine grated onion, minced garlic, olive oil, lemon juice, dissolved saffron, salt, pepper, and sumac if using. Stir to a uniform marinade.
2. Add the lamb slices to the marinade, massaging each slice so it is well coated. Cover and refrigerate at least 2 hours and up to overnight.
3. Preheat a grill or broiler to high heat (or a very hot cast‑iron griddle). Thread 2 to 3 folded lamb slices per skewer lengthwise so they lie flat on the skewer.
4. Brush tomato halves with a little oil and place on the grill. Grill tomatoes until softened and charred, about 6–8 minutes, turning once.
5. Place skewers on the hottest part of the grill and cook 2–3 minutes per side for medium-rare to medium depending on thickness, brushing occasionally with melted butter. Do not overcook; kebab barg is best with a slight pink center.
6. Remove skewers and let rest 2 minutes. Slide meat off skewers onto a platter, garnish with chopped parsley, and serve immediately with grilled tomatoes and rice or flatbread.