Chelo Kabab – Barg

Yields: 6 Servings Difficulty: Medium Prep Time: 1 Hr 30 Mins Cook Time: 30 Mins Total Time: 2 Hr

Persian kebabs came in many forms:

Koobideh: Usually made from minced or ground lamb or beef and mixed with chopped onion and spices. It was the most popular of the kebabs, and my brother’s favorite.

Barg: was made with lamb, chicken, or beef filets. It was my favorite.

Joojeh: was made from boneless chicken which had been marinated overnight.

Bakhtiari: A combination of Joojeh and Barg.

Ingredients

0/11 Ingredients
Adjust Servings

Instructions

0/4 Instructions
  • Quarter onion and reduce to a fine puree in a food processor. Push puree through fine strainer. Mix with the following ingredients into a 1Gal Ziploc freezer bag: olive oil, lemon juice, and garlic, salt, pepper, marjoram, thyme, and parsley.
  • Cut flat iron steak into 4-5" portions and then butterfly portions into 1/2" thick strips.
  • Marinade
  • Add the meat to the marinade and marinate for at 1 hour at room temperature.
  • Skewer meet.

Notes

Suggested serving:

Jasmine rice
Grilled tomatoes
Diced red onion
Tortillas
Butter

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