Kabab barg

Kabab barg uses pieces of meat threaded onto skewers. Farhood Zafari’s recipe published by Cookingnook uses boneless lamb marinated with olive oil, lime juice, grated onion, garlic, saffron, salt and black pepper. The marinade coats the cut meat before grilling.^[1]

The lamb is put onto metal skewers, while whole tomatoes are threaded separately. Both are cooked on the barbecue, with the meat turned during cooking. The recipe serves the kebab hot with plain rice or bread, and offers sumac as an optional seasoning when serving it with rice.^[1]