Kabab Barg is a classic Persian dish that features tender, juicy chunks of beef or lamb marinated in a fragrant saffron mixture, then grilled to perfection. Known for its rich flavors and smoky aroma, this dish is perfect for special occasions or a flavorful weeknight dinner. With its delicate saffron marinade and melt-in-your-mouth texture, Kabab Barg is a true showstopper that will bring the taste of Iran to your table.
Key Information
Preparation Time: 30 minutes (plus 2-4 hours marination time)
Cooking Time: 15-20 minutes
Total Time: 45 minutes – 4 hours (depending on marination time)
Number of Servings: 4-6
Serving Size: 2-3 skewers per person
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 28g
- Carbohydrates: 2g
- Fat: 25g
- Fiber: 0g
- Sodium: 400mg
Dietary Information:
- Gluten-free
- Low-carb
- Can be made dairy-free
Ingredients List
- 500g (1 lb) beef or lamb (sirloin, tenderloin, or boneless leg, cut into 1.5-inch cubes)
- 2 tablespoons saffron threads
- 1/4 cup (60ml) warm water
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, grated or finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon Greek yogurt (optional, for extra tenderness)
- 1 tablespoon ground turmeric
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- Wooden or metal skewers
Detailed Method of Preparation
Prepare the Saffron Marinade:
Begin by steeping the saffron threads in warm water. Let it sit for about 10 minutes to release the vibrant yellow color and intense flavor.Marinate the Meat:
In a large mixing bowl, combine the grated onion, olive oil, lemon juice, turmeric, black pepper, cumin, salt, and saffron water. Stir in the optional Greek yogurt for extra tenderness. Add the beef or lamb cubes to the marinade, ensuring that each piece is well-coated. Cover the bowl and refrigerate for at least 2-4 hours, or overnight for maximum flavor.Prepare the Skewers:
If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. Preheat your grill or barbecue to medium-high heat.Skewer the Meat:
Once the meat has marinated, thread the cubes onto the skewers. Don’t overcrowd the skewers—space the pieces out so they cook evenly. Optionally, you can alternate the meat with onions or vegetables like bell peppers, tomatoes, or mushrooms for added flavor and color.Grill the Kababs:
Place the skewers on the preheated grill and cook for 3-4 minutes on each side, or until the meat reaches your desired level of doneness. For medium-rare beef, cook for about 12-15 minutes total, turning every few minutes for even cooking.Serve:
Once cooked, remove the kababs from the skewers and place them on a serving platter. Garnish with additional grilled onions and serve with your favorite Persian sides like Chelow (rice), naan, or a simple shirazi salad. Optionally, drizzle with extra saffron-infused oil or yogurt for added richness.
Tips for Culinary Success
- Marination Time: For the most flavorful kababs, allow the meat to marinate for at least 2-4 hours. If you have time, marinating overnight will deepen the flavors.
- Skewers: Metal skewers are ideal because they retain heat and help cook the meat evenly. If using wooden skewers, soak them in water to prevent them from burning.
- Meat Choice: Tender cuts of beef like sirloin or lamb like tenderloin work best for Kabab Barg, as they cook quickly and stay juicy.
- Saffron: Make sure to use good-quality saffron for that signature flavor and aroma. If saffron is not available, you can substitute with turmeric for color, though the flavor will differ.
- Grilling: If you don’t have a grill, you can cook these kababs in a grill pan on the stove or under the broiler in your oven. Just make sure to preheat the pan or broiler to high heat before cooking.
Frequently Asked Questions (FAQs)
1. Can I use chicken instead of beef or lamb for Kabab Barg?
Yes! While traditional Kabab Barg is made with beef or lamb, you can easily substitute with boneless, skinless chicken breast or thighs. Adjust the cooking time for chicken, as it cooks faster than beef or lamb.
2. How can I make Kabab Barg without a grill?
You can cook Kabab Barg in a grill pan on the stove or broil them in the oven. Both methods will give you a great result, though grilling adds a smoky flavor that’s hard to replicate.
3. Can I make Kabab Barg ahead of time?
Kabab Barg is best served fresh off the grill, but you can marinate the meat ahead of time, even up to 24 hours, to enhance the flavor. You can also pre-cook the meat and reheat it in a pan when ready to serve, though it may lose some of its juiciness.
4. What can I serve with Kabab Barg?
Kabab Barg is traditionally served with Chelow (Persian rice), naan (flatbread), shirazi salad, or a side of yogurt. Grilled vegetables, such as tomatoes, peppers, and onions, also make a great accompaniment.