Middle Eastern Beef, pork & lamb Sauces & condimentslunchdinnerGluten-freeDairy-freeNo added sugar

Kabab Barg (Persian Grilled Meat)

Name: Kabab Barg (Persian Grilled Meat)
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: Olive oil; 3 onions; Garlic; ½ teaspoon saffron; Salt; Black pepper; 1 kg lamb, cut into 1 x 5 cm pieces

This kebab is prepared by marinating meat overnight and grilling it over an open fire. It is usually served with polo (white rice) or naan.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

An illustration of the kind of dish. There is no photo of this recipe yet.

If you eat

serving

428kcal · 21% of your day

Protein: 30 g · 25% of 120 g
Carbs: 5 g · 2% of 220 g
Fat: 31 g · 48% of 65 g

1 g
Fibre: 2 g
Sugar: 101 mg
Sodium: 220 g
Serving size

Estimate: 1 of 4 ingredients used an assumed weight or had no match.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 6 servings of about 222 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

Add to meal plan

Save to a cookbook

Kitchen tools

Grill or barbecue

Not in your kitchen: Grill or barbecue. Edit my kitchen

Ingredients

Makes

Olive oil
3 onions
Garlic
½ teaspoon saffron
Salt
Black pepper
1 kg lamb, cut into 1 x 5 cm pieces

Ingredients for 6 servings (1.3 kg) · the original recipe

Send the list

Method

1
Combine the olive oil, onions, garlic, saffron, salt, and pepper to make the marinade.
2
Toss the lamb pieces with the marinade. Cover, and marinate overnight in the refrigerator.
3
Thread the lamb onto metal skewers.
4
Brush the lamb with the marinade. Grill for 5–10 minutes on each side over an open fire.
Grill or barbecue

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.