For an even more intense saffron flavor, steep the saffron threads in a small amount of hot water for at least 30 minutes before adding them to the marinade. Lamb shoulder is recommended for its rich flavor and tenderness, but lamb leg can also be used. If you don't have access to an outdoor grill, you can cook the kebabs under a broiler or in a grill pan on the stovetop. Adjust the grilling time based on the thickness of the lamb pieces and your preferred level of doneness.
Kabab Barg
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 25 mins
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SERVING6 People
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VIEWS15
Experience the exquisite flavors of Persia with this authentic Kabab Barg recipe. Tender, succulent lamb is marinated in a fragrant blend of saffron, lime, and garlic, then grilled to perfection. A true culinary delight that's perfect for a special occasion or a memorable weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol75 mg
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Fiber2 g
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Protein22 g
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Saturated Fat9 g
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Sodium452 mg
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Sugar5 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large resealable bag or non-reactive container, whisk together the olive oil, lime juice, grated onions, crushed garlic, saffron infusion (saffron threads + hot water), salt, and pepper. (5 minutes)
02
Step
5 mins
Add the lamb pieces to the marinade, ensuring they are well coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight for maximum flavor. (5 minutes)
03
Step
10 mins
Prepare your grill by preheating it to medium-high heat. Clean and lightly oil the grill grates. (10 minutes)
04
Step
15 mins
Thread the marinated lamb onto long, thin metal skewers, being careful not to overcrowd them. Thread whole tomatoes onto a separate skewer. (15 minutes)
05
Step
10 mins
Grill the lamb kebabs and tomato skewers, turning occasionally, until the lamb is cooked to your desired doneness (approximately 5 minutes per side for medium-rare) and the tomatoes are softened and slightly charred. (10 minutes)
06
Step
2 mins
Remove the kebabs and tomatoes from the grill. Sprinkle the lamb with sumac powder for a tangy finish. (2 minutes)
07
Step
5 mins
Serve the Kabab Barg immediately with fluffy basmati rice (polow or chelow) or warm Middle Eastern bread. Garnish with fresh herbs, such as parsley or cilantro, if desired. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Orie Townebrekke
Jun 4, 2025Easy to follow instructions and the results were restaurant-quality. Thank you for sharing!
Zane Bashirian
May 16, 2025I used lamb leg and it turned out great. The sumac adds a nice touch of acidity.
Vito Dubuque
May 15, 2025This recipe is amazing! The lamb was so tender and flavorful. My family loved it!
Shyann Hand
May 3, 2025The saffron marinade is the key to this dish. It adds a wonderful aroma and taste. I will definitely be making this again.