Found in: Iranian cuisine
Kabab-e Barg is a Persian style barbecued lamb, chicken or beef kebab. The main ingredients of Kabab Barg are fillets of beef tenderloin, lamb shank or chicken breast onion and olive oil.
Marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One Kg lamb is cut into 1 cm thick and 4-5 cm long pieces. It should be marinated overnight in refrigerator and container should be covered. Next day lamb is thread on long, thin metal skewers. It is brushed with marinade and then it is barbecued for about 5-10 minutes on each side. [*]
At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called soltani.