persiankebablambketogluten-freegrilledsaffron

Kabab Barg

Name: Kabab Barg
Prep time: 12 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: Persian
Ingredients: 400 g lamb fillet, trimmed; 120 g onion, finely grated; 0.25 g saffron threads; 15 ml hot water; 15 ml lemon juice; 15 ml olive oil; 5 g fine salt; 1 g black pepper; 30 g unsalted butter; 10 ml lemon juice; 5 ml saffron water from marinade; 2 g sumac; 2 wedges lemon wedges

Kabab Barg is a refined Persian kebab of tender lamb fillet, lightly marinated with onion, lemon, and saffron, then grilled until smoky at the edges and juicy within. A final brushing of saffron lemon butter gives it a glossy finish and a rich, bright aroma.

30 min

2 servings

446 kcal

Persian

Ingredients

Marinade

400 glamb fillet, trimmed
120 gonion, finely grated
0.25 gsaffron threads
15 mlhot water
15 mllemon juice
15 mlolive oil
5 gfine salt
1 gblack pepper

Lemon butter baste

30 gunsalted butter
10 mllemon juice
5 mlsaffron water from marinade

To serve

2 gsumac
2 wedgeslemon wedges

Instructions

1
Bloom the saffron first: crush the saffron threads to a powder, then stir with the hot water and let it stand for 5 minutes until deeply colored and fragrant. Preheat a grill pan, charcoal grill, or heavy skillet over medium-high heat so it is fully hot before the meat goes on.
2
Slice the lamb fillet lengthwise into 2 long, even strips about 1.5 cm thick, then lightly flatten with the back of a knife or a meat mallet to an even thickness. In a bowl, combine the grated onion, most of the saffron water (reserve 5 ml for the baste), lemon juice, olive oil, salt, and black pepper. Add the lamb and massage well for 1 minute so the onion coats every surface.
3
Let the lamb marinate for 10 minutes at room temperature. This short marinade fits the time limit but still perfumes the meat; because onion can soften the surface if left too long, avoid exceeding 30 minutes for tender fillet. Meanwhile, thread the lamb onto 2 wide flat skewers or metal skewers, stretching the strips out smoothly for even cooking.
4
Melt the butter gently and stir in the reserved saffron water and the extra lemon juice to make a glossy baste. Do not let it brown; you want a bright, fragrant finish rather than nutty butter.
5
Scrape excess onion from the surface of the lamb so it does not burn, then grill the skewers for 3 to 4 minutes on the first side. Turn and cook 2 to 4 minutes more, basting with the lemon butter during the final minute on each side. The lamb should be lightly charred at the edges and still juicy inside, about medium-rare to medium; for best texture, avoid cooking past 63 to 65°C internal temperature.
6
Rest the kebabs for 3 minutes so the juices settle. Slide off the skewers, sprinkle with sumac, and serve immediately with lemon wedges for squeezing over at the table.

Nutrition per serving

446 kcal

Calories

40g

Protein

Carbs

29g

Fat

Fiber

Notes

•If using bamboo skewers, soak them beforehand; metal skewers are preferable because they conduct heat into the center of the meat.
•Flat skewers help keep Kabab Barg from twisting and give the traditional shape, but regular metal skewers still work.
•For the most authentic aroma, use high-quality Persian saffron and bloom it thoroughly before adding.
•This is naturally very low in carbohydrates and suits a keto menu; pair with grilled tomatoes only if your carb allowance permits.

Background

Kabab Barg is one of the classic kebabs of Iran, traditionally made with tender slices of lamb, beef, or veal marinated with onion and saffron before grilling over charcoal. It is especially associated with Tehran-style kebab houses, where it is prized for its tenderness, restrained seasoning, and luxurious saffron perfume.

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