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