Kebab e Barg (EP.15)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

💰Cheaper: turmeric

Turmeric provides color but is less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with more protein.

flatbread

💰Cheaper: pita bread

Pita bread is widely available and cost-effective.

Rehydrate the saffron by placing 1 teaspoon of Iranian saffron in 1/4 cup of warm water and let it steep for about 10 minutes.

Juice 2 large onions, discarding the pulp and keeping the juice for the marinade.

Mix the onion juice with the saffron, 1/4 cup of fresh lemon lime juice, and 1 cup of olive oil. Do not add salt yet to keep the meat tender.

Cut rib steak into thin slices about half a centimeter thick and tenderize by making indents on both sides with the blunt side of a knife.

Add the sliced and tenderized meat to the marinade and let it marinate for at least 1 hour (preferably up to a day).

Prepare skewers for the kebab and tomatoes, discussing the types of skewers used in Iranian cooking.

Season halved tomatoes with a touch of salt and set aside.

Thread the marinated meat onto the skewers, ensuring not to squeeze out the juices, and season with a touch of salt.

Start grilling the tomatoes first, placing them cut-side down on the grill to seal in the juices, then turn them to blister the other side.

Add the kebabs to the grill, turning them every 30 seconds to ensure even cooking, and adjust the heat if necessary.

Baste the kebabs with melted butter towards the end of the cooking process.

Taste test the kebabs as they cook, as it is traditional to eat them fresh off the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens