Kabob Barg is one of those amazing dishes that honors traditional Persian cooking and brings me joy every time I make it. This scrumptious recipe for Lamb Kabob Barg is steeped in happy memories for me.
As the weather is hotting up we're back to grilling once a week. These tasty kabobs will be a regular all summer long.
This recipe is part of an ongoing partnership with the American Lamb Board, my go-to resource for education and expertise on American lamb. All thoughts and opinions are my own.
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Why this Recipe Works
The lamb in this recipe is bursting with flavor. It’s marinated overnight in an easy and simple marinade of grated onion, oil, garlic, salt, pepper, saffron and lemon or lime juice.
The enzymes in the grated onion and the citric acid in the lemon juice tenderize the meat. I also tenderize the meat using the back of a knife, a method you may not have seen before.
The marinated lamb is complemented by the rich smoky taste of a charcoal grill. The flavor from the charcoal grill is a traditional addition for barg, but you can also broil the kabob. I will provide directions for both.
I like to cut my pieces a little thicker than what's traditional for barg. The traditional way is to slice the lamb and butterfly it thin. I like the way the lamb cooks when it's a little thicker, but the thickness is up to you.
Why Grill with American Lamb?
Aside from being a delicious meat to grill, lamb is a great choice no matter how you’re going to cook it! On average, lamb is a lean, nutritious meat choice that can be infused with great flavor through different marinades, and during the cooking process.
Lean cuts of American lamb include the leg, loin, and shoulder. I chose boneless lamb loin for my Kabob Barg because it's a tender and flavorful cut of meat in this preparation.
You can also use boneless sirloin from the leg or slice boneless sirloin chops. Ask your butcher for a boneless loin (the small tenderloin will be attached) or sirloin roast. These cuts are comparable to the tenderloin for beef.
The American Lamb Board's Outdoor Cooking Adventures contest is an easy and awesome way to showcase your summer adventures with American Lamb! Post a short video showcasing some lamb on the grill, smoker, or over an open fire and you'll be eligible for some incredible prizes. Plus, they'll send you a ThermoWorks DASH and an apron just for entering!
The Heritage in this Dish
I think it's honoring the heritage of this dish to use high quality, sustainable ingredients like American Lamb. Continuing my commitment to cooking with sustainably sourced food, I choose American lamb that is locally sourced.
I like to support local producers in my community and I value that sheep grazing practices contribute to the health of our rangelands and pastures and that the animals are treated with respect, comfort, and special care.
I also appreciate that American Lamb preserves traditional methods of raising and farming sheep and sustains a thriving community of ranch families. The production of American Lamb actually supports and sustains the livelihoods of more than 80,000 farmers, which is amazing!
Ingredients
Boneless loin or sirloin - you can order a boneless loin roast that will have the small tenderloin attached or a sirloin roast from the leg.
saffron - you can tell saffron is real is by crushing it between your fingers. There should be a yellow residue on your fingers. You can find saffron in Middle-Eastern markets or online.
lemon juice - you can substitute with lime juice.
grated onion - grate the onion using a coarse grater or box grater. Grating the onion helps the flavor and enzymes (the thing that helps tenderize the meat) get all over the meat.
How to Cook Kabob Barg
The first step is to prepare your lamb. Lay the boneless loin roast flat on your cutting board. Cut the lamb into 2-5 inch long pieces - try and get the pieces cut into even widths (ends up about four fingers wide). This will require you to rotate some of the pieces. Do not remove all the fat.
Note: Remove all of the hard fat. You can leave the soft fat because it will melt and add flavor to and tenderize the meat. Gently butterfly each of the sections by placing your hand flat on top of a section and running a sharp knife horizontally between your hand and the cutting board, splitting each section into two thinner pieces.
Repeat with the rest of the boneless lamb.
Bloom the saffron by steeping it in 1 tablespoon of hot water. Set it aside to steep for at least 5 minutes.
Assemble your marinade of grated onions, oil, lemon juice, crushed garlic, the steeped saffron, salt and pepper in a bowl and cover your lamb in it.
Marinate the lamb overnight in the refrigerator, covered with a silicone dish cover or plastic wrap.
Push your marinated lamb onto flat, metal skewers trying to keep the width as even and centered as possible.
Note: Make sure to shake off any excess marinade otherwise it will burn when you cook.
Tenderize with the back of your knife by laying the skewered lamb flat and hammering the back of the knife perpendicular to the skewer along the lamb.
To Grill
Get your grill hot and ready.
Grill suspended in an open, preferably charcoal grill for around 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare). Let it rest for 3 minutes.
To Broil
Place your oven rack close enough to the broiler so the top of your broiling pan will be less than 3 inches away from the heat source. Line the broiler pan with foil.
Cook for 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare).
To Serve
Slide the cooked meat off the skewers and serve with basmati rice, lemon or lime wedges, and barbecued tomatoes!
Recipe FAQs
When you hear lamb barg or beef barg, the word ‘barg’ means the meat has been marinated in a specific combination of ingredients: grated onion, oil, garlic, salt, pepper, saffron and lemon juice.
Soltani is a Persian/Iranian word that translates to something like ‘sultan’s feast’ or ‘for the sultan’. It means a special dish worthy of royalty! If you’re eating Persian cuisine and it’s got the word ‘soltani’ in it, you know you’re about to have something amazing!
In short, yes! American lamb is an excellent source of protein, zinc, and vitamin B12. It’s also a good source of iron, which we need to aid healthy development and fight fatigue.
My go-to pairing for this dish is some steaming Persian saffron rice, and grilled tomatoes. Pop the skewered tomatoes on the grill at the same time you are grilling your meat so it can be smoked in all that amazing flavor.
What Are Some Other Persian Dishes to Try?
I grew up eating mostly Iranian food, and there are some dishes that are always a hit with guests who are new to Iranian cuisine. Here are some favorites I recommend trying out next!
And here are some of my other favorite lamb recipes.
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Persian Kabob Barg with Lamb
Equipment
Ingredients
- 1.5-2 lb. boneless lamb loin or sirloin
- ¼ cup oil
- ¼ cup lemon juice or sub with lime juice
- 2 grated onions
- 3 cloves crushed garlic
- ½ teaspoon saffron
- salt and pepper
Instructions
Prepare the Lamb
- Lay the lamb flat on your cutting board. Cut the lamb into 2-5 inch long pieces - try and get the pieces cut into even widths (ends up about four fingers wide). This will require you to rotate some of the pieces. Do not remove all the fat*.
- Butterfly each of the sections by placing your hand flat on top of a section and running a sharp knife horizontally between your hand and the cutting board, splitting each section into two thinner pieces. Repeat with the tenderloin (if you’re also using loin), or repeat with your other tenderloin.
- Bloom the saffron by steeping it in 1 tablespoon of hot water. Set it aside to steep for at least 5 minutes.
- Assemble your marinade of grated onions, oil, lemon juice, crushed garlic, the steeped saffron, salt and pepper in a large bowl and cover your lamb in it.
- Marinate the lamb overnight in the fridge, covered.
To Grill
- Get your grill hot and ready. In the meantime, push your marinated lamb onto flat, metal skewers trying to keep the width as even and centered as possible. Make sure to shake off any excess marinade otherwise it will burn when you cook.
- Tenderize with the back of your knife by laying the skewered lamb flat and hammering the back of the knife perpendicular to the skewer along the lamb.
- Grill suspended in an open, preferably charcoal grill for around 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare). Let it rest for 3 minutes.
To Broil
- Place your oven rack close enough to the broiler so the top of your broiling pan will be less than 3 inches away from the heat source. Line your broiler pan with foil. In the meantime, push your marinated lamb onto flat, metal skewers trying to keep the width as even and centered as possible.
- Make sure to shake off any excess marinade otherwise it will burn when you cook.
- Tenderize with the back of your knife by laying the skewered lamb flat and hammering the back of the knife perpendicular to the skewer along the lamb.
- Cook for 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare). Let it rest for 3 minutes.
To Serve
- Slide the cooked meat off the skewers and serve with basmati rice, lemon or lime wedges, and barbecued tomatoes!
Helmuth Schertzer
this recipe is delicious!♥️ I want to learn from you more delicious recipes from here in Europe ♥ ️😂🤭
Candice
I'm so glad to hear it, Helmuth, and thank you for sharing!