Kabab Barg Recipe

Name: Kabab Barg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice; 2 large onions, grated; 1 clove garlic, crushed; 1/2 teaspoon saffron; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces; 4 tomatoes; 1 tablespoon sumac powder (optional)

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large onions, grated
1 clove garlic, crushed
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
4 tomatoes
1 tablespoon sumac powder (optional)

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.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup fresh lime juice, 2 large onions, grated, 1 clove garlic, crushed, and more.

Yes, Kabab Barg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabab Barg

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