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.
Servings: 6 yield(s)
Prep Time: 90 mins
Cook Time: 30 mins
Total Time: 120 mins
  • 1 large onion
  • 1/2 cup olive oil
  • 1 minced clove garlic
  • 1/8 cup lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/4 cup parsley
  • 2 lb flat iron steak (we really use pork)
  • 1/4 cup melted butter
  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.
  3. Marinade
  4. Add the meat to the marinade and marinate for at 1 hour at room temperature.
  5. Skewer meet.
Recipe Notes

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