Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Main Dishes                        Kabab-e Barg Ingredients: (6 servings) lamb, 1 kg extra-virgin olive oil, 1/2 cup fresh lime juice, 1/4 cup 3 onions, grated 2 cloves of garlic, crushed 6 medium tomatos saffron, 1/2 teaspoon salt black pepper sumac (optional) Directions: Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered. Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on. thx to: itto.org Kabab-e Koobideh Dolmeh-yeh Felfel Related links: Khoresht Ghaarch Koofteh Nokhod-chi Khoresht Loobia-Sabz Khoresht Karafs Khoresht Ghaimeh Add this page to Your Favorites   Kabab-e Koobideh Dolmeh-yeh Felfel
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