Kabab Barg (Persian Grilled Meat)
Kabab barg is a Persian skewered lamb dish, and its flavor comes from a long marinade rather than a complicated spice list. Onions, garlic, olive oil and saffron work on thin strips of lamb overnight, so the meat is seasoned through and tender by the time it reaches the fire. Cooked quickly over open flames, it is traditionally served with white rice or naan to soak up the juices.
Instructions
Make the marinade by combining the olive oil, onions, garlic, saffron, salt and black pepper in a large bowl.
Add the lamb pieces and toss until every piece is coated in the marinade. Cover the bowl and leave it in the refrigerator overnight.
Thread the marinated lamb onto metal skewers, keeping the pieces close together.
Brush the lamb with some of the remaining marinade. Grill over an open fire for 5 to 10 minutes on each side, until the meat is cooked through and browned at the edges.
Serve the skewers straight from the fire with polo (white rice) or naan.
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