Kabab Barg Recipe | Persian Filet Mignon Kabob
Today at Tak Recipe, we make one of the most delicious and satisfying dishes in Persian cuisine. You may have heard of kebab; it is a lump of meat attached to a skewer and grilled on the barbeque. So, there are various kinds of kebabs, depending on their meat, especially in the middle east and Iran. This is Kabab Barg; similar to kabab Koobideh, it is made of red meat, but instead of minced meat, you need to use marinated cuts of meat. It is juicy and tender, and you will enjoy every single bite. Stay with us to learn how to prepare this delicious.
|Ingredients for two people|
|Lean lamb||500 g|
|Vegetable oil||4 tbsp|
|Brewed saffron||4 tbsp|
|Black pepper||To taste|
Kabab Barg Recipe
The first thing to do with meat is to trim any excess fat or bones off, then cut the meat into 8 centimeters chunks. You can also make them smaller, but they have to be divided into even pieces. You can use meat cuts such as filet mignon, ribeye, or sirloin. You can also use beef, but the lamb will become more tender while cooking.
Once you cut the meat, butterfly the meat into delicate thickness using a sharp knife. To butterfly cut the meat, you need to make a horizontal cut in the middle of the meat and cut them in half lengthwise but not all the way through so it remains in one piece. If your meat is too thick, you may need to make another butterfly cut. In the end, the filet will be in the shape of an S, and you will get almost a rectangle with about half a centimeter thickness when flipped open.
Now you need to place them on your work surface and tenderize the meat by pounding it. You can use the knife’s blunt edge or a meat pounder.
Cut the onions into slices and place them in a bowl. Then add the meat to them.
Mix the oil, salt, black pepper, and brewed saffron and mix the ingredients. Then pour the sauce on the meats and massage them with your hands until they are combined and get coated in the marinade.
Cover the meat with a plastic film and let it sit in the fridge for at least 8 hours. Chilling the mixture will marinate the meat and infuse it with flavor.
Then take the fillet pieces out of the fridge and place them on a board to begin the skewering. You need flat and long skewers for this style of kebab. Place your hand on the top of a fillet piece and carefully push a skewer right through the center. Your hand on the meat will help you to hold the meat and feel if the skewer is coming out of the meat. Repeat the same process for all the fillets.
Now you should fire up the coals of your grill and let them be covered with gray ash. Then put the skewer parallel to each other directly on the heat of the coals. At first, they may droop over the skewer, but as you grill them, they will get firmer.
You should turn the skewers frequently to get cooked evenly on all sides. While grilling the Kabab Barg, brush the mixture of melted butter and saffron to make them more delicious and juicier. It takes about 6 to 8 minutes for kebabs to get cooked thoroughly. Your Kabab Barg is ready now. Pair them with Persian rice or flatbread and serve them with lemon juice and vegetables. You can also grill some tomatoes and chili peppers as your desire. Enjoy your meal!
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