kabab barg

Ingredients

• Servings: 6
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 2 large onions, grated
• 1 clove garlic, crushed
• 1/2 teaspoon saffron
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
• 4 tomatoes
• 1 tablespoon sumac powder (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. place lamb pieces in bag; seal and shake to combine. marinate lamb, refrigerated, overnight or up to 24 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• thread marinated lamb on long, thin metal skewers. thread whole tomatoes on another skewer. brush lamb and tomatoes with marinade; discard remaining marinade.
• grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. sprinkle with sumac, if desired, before serving.