Kabab-e Barg



Ingredients: (6 servings)


lamb, 1 kg
extra-virgin olive oil, 1/2 cup
3 onions, grated
2 cloves of garlic, crushed
6 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.