| Prep: 30 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 14g | 20g |
| sugars | fibre | protein | salt |
| 6g | 3g | 55g | 1.2g |
Why I Love Iranian Barg Kabab
Nothing, in my opinion, conveys the joy of culinary exploration more than a dish that nods to exotic flavours, while also embodying an undeniable personal touch. This brings me to the delightful Persian essence of the Barg Kabab, a meal that I have come to treasure for its richness and versatility.
The Story of My Barg Kabab
My journey with the Barg Kabab began in a traditional Persian restaurant, known for their mastery of this Iranian specialty. It was love at the first bite; the rich flavors of beef fillet combined with the bite of onion and garlic, chilled yogurt, and the warm undertones of saffron and lime.
And yet, despite its Persian roots, my version of the Barg Kabab, carries a little bit of my Cuban-Spanish influence, making it a dance of cultures. I couldn’t help experimenting with the recipe, adding a touch of Spanish olive oil instead of the typical vegetable oil and replacing white onions with red, to give it a bit more kick.
I’ve been tirelessly perfecting this recipe for several years, and it’s become a family favorite and a star at our annual neighborhood barbecue. Whether served with grilled vegetables or a refreshing Greek salad, the Barg Kabab is always a crowd-pleaser.
Homage to a Middle Eastern Chef
The influence of Chef Hussein Zahran, a specialist in Middle Eastern cuisine, can’t be ignored. His exquisite understanding of spices, flavors, and texture is something that truly mesmerizes me, and it is in his honor that I added a touch of black pepper into the marinade, deviating slightly from the traditional Barg Kabab recipe.
The Barg Kabab is not unlike Spanish Brochetas, where the joy of skewering is mixed with flavorful meats and vegetables. So, if you enjoy a good kabob or the Spanish pinchos, I believe you will savor the taste journey this Persian recipe provides.
Through my Barg Kabab, I hope you’ll join me in a culinary dance that brings together the vibrant zigzag of my Cuban-Spanish roots and the mesmerizing swirls of Persian cuisine. Bon Apetit!
What You’ll Need
- 2 pounds of beef fillet
- 4 onions, finely grated
- 4 cloves of garlic, minced
- 2 cups of Greek yogurt
- 1 teaspoon of saffron, crushed
- 1 tablespoon of lime juice
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- 2 tablespoons of olive oil
- 2 bell peppers, divided into large pieces
- 12 cherry tomatoes
- Wooden skewers, soaked in water
Method
Step One
In a large bowl, mix the finely grated onions, minced garlic, Greek yogurt, crushed saffron, lime juice, salt, and black pepper. Whisk them together until they are well combined.
Step Two
Add the beef fillets to this mixture. Make sure the fillets are thoroughly coated in the mixture. Cover the bowl and place it in the refrigerator for at least 4 hours, letting the meat marinate.
Step Three
After 4 hours, remove the meat from the fridge. Let it come up to room temperature before you cook it. This should take about 1 hour.
Step Four
In the meantime, preheat your grill to medium heat. If you’re using a charcoal grill, wait for the coals to become ashy before you start grilling.
Step Five
While the grill is preheating, thread the marinated beef, pieces of bell pepper, and cherry tomatoes onto the soaked wooden skewers. Alternate between the ingredients until you have used them all up and each skewer is full.
Step Six
Once the grill is hot enough, gently brush the grill grates with some olive oil to prevent the kababs from sticking. Carefully place the skewers on the grill.
Step Seven
Grill the kababs for about 4 to 6 minutes on each side, or until the beef is cooked to your preferred level of doneness. Use a meat thermometer to ensure the beef is cooked safely.
Step Eight
Once the kababs are cooked, remove them from the grill and let them rest for a few minutes. This helps the juices in the meat to redistribute, resulting in juicier, tastier kababs. Serve the Barg Kabab warm, with your choice of side dishes.
