Recipes for The Greatest…

Chelo Kabab – Barg


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.

Chelo Kabab – Barg

Difficulty: Medium Prep Time 90 min Cook Time 30 min Total Time 2 hrs Servings: 6



  1. 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.

  2. Cut flat iron steak into 4-5" portions and then butterfly portions into 1/2" thick strips.


  1. Add the meat to the marinade and marinate for at 1 hour at room temperature.

  2. Skewer meet.


Suggested serving: Jasmine rice Grilled tomatoes Diced red onion Tortillas Butter
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