Delicious Kabob Barg Recipe For Your Taste Buds!
Hark, fine culinary enthusiasts! Today, I present to thee a recipe that shall transport both thy taste buds and imagination on a journey to the far-off lands of Persia. The delectable delight that I speak of is none other than Kabob Barg – a succulent steak skewer dish that truly embodies the essence of Persian cuisine.
Picture this – tender strips of filet mignon thinly sliced and marinated in a delicate blend of saffron, lime juice, garlic, and onion. Then grilled to perfection over a bed of hot coals until they exude rich and smoky flavors. One bite of this exquisite delight and you shall be whisked away on an epic adventure through the hills and valleys of ancient Persia.
This dish is one of the most beloved kebab dishes in Iran and often referred to as “the king of kebabs”. Its origins lie deep within the heart of the Persian culinary tradition, passed down from generation to generation. To sample this authentic Persian delicacy is nothing short of a culinary experience like no other.
So, my dear friends, gather all thy ingredients, oil thy skewers, fire up thy grill and let us embark on a journey into the world of sumptuous Persian Kebab Barg.
Why You’ll Love This Recipe
Hark, dear reader! I heartily commend unto thee this recipe of Kabob Barg, a delectable Persian-style steak skewers that art so savory to the palate. Thou shall find thyself enraptured by its aroma and enchanted by its tenderness.
Methinks thou wilt love this recipe for many reasons. Firstly, the filet mignon is cut into thin layers of two inches wide, which make the meat easy to cook and incredibly juicy in every bite. Secondly, the Persian-style marinade is rich with flavor. The mixture of grated onion, minced garlic, saffron liquid, oil, salt and black pepper foster an intense scent of deliciousness.
Furthermore, the skewers are grilled to perfection and basted with freshly squeezed lime juice. The acidity in combination with the sweet onion adds a zesty punch that will leave thee wanting more.
And what’s more remarkable? This kabob barg recipe can cater to different occasions. It can be served casually or presented beautifully on a special dinner table. And thou canst pair it with steamed basmati rice or vegetables of thy choosing.
Therefore, I implore thee to try this Kabob Barg Recipe and enjoy its sumptuous taste alongside thy loved ones. Thy gustatory senses shall thank thee for this choice!
Ingredient List
Here are the ingredients you’ll need to get started:
- 2 lbs filet mignon, cut into thin layers (2 inches wide)
- 1 large onion, grated
- 1/2 tsp saffron, soaked in 2 tbsp hot water
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime
Note: This kabob barg recipe is traditionally made with filet mignon, but you can also use skirt steak or minced meat for a variation on the classic Persian dish. Don’t be afraid to experiment with different meats to find your perfect kebab!
Make sure to have a large shallow container on hand to mix the marinade and onions with the meat. As for the spices, saffron liquid and olive oil can be found at most grocery stores in the international section.
The Recipe How-To
Preparation:
-
Cut the filet mignon into thin slices, about 2 inches wide and ¼ inch thick.
-
Place the meat in a large shallow container.
-
In a bowl, mix together the grated onion, 4 tablespoons of olive oil, 2 tablespoons of fresh lime juice, 1 teaspoon of minced garlic, 1 teaspoon of salt, ½ teaspoon of black pepper and half a teaspoon of saffron liquid.
-
pour the mixture over the meat and mix well, so that every slice is coated with the marinade.
-
Cut one large onion into thin layers (about ⅛ inch thick), separating each layer. Add it to the container with the meat, and mix it all well together.
-
Cover the container with a lid or plastic wrap and keep it in the fridge for at least 6 hours, or overnight.
Grilling:
-
Preheat your grill to medium-high heat (about 400°F/204°C). If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.
-
Take the meat out of the fridge and remove the onions from it (you can discard them or use them for another dish).
-
Thread each slice of meat onto metal or wooden skewers, folding them back and forth like a ribbon.
-
Brush each skewer lightly with olive oil and sprinkle some salt and pepper on both sides.
-
Grill the kabobs for about 4-5 minutes per side or until done to your liking – medium-rare to medium is recommended for best flavor and juiciness.
Serving:
- Serve your Kabob Barg hot with some steamed basmati rice or Persian dill rice (Sabzi Polo) on the side, along with some grilled vegetables if you like.
Enjoy your delicious Persian-style steak skewers!
Substitutions and Variations
Hark! Forsooth, though this recipe for Kabob Barg is divine in its Persian-style steak skewers, there are some modifications that can be made to suit one’s taste.
If thou does not fancy the use of filet mignon in this kebab recipe, fear not! Though it may lack the tenderness that filet mignon brings to the table, thee may use different cuts of beef such as skirt steak or even ground meat. There are those who love a good lamb kabob; a minced meat variation may sate this particular appetite.
Should thee desire to switch up thine selection of meat, seek solace in the marinade. The recipe calls for olive oil, lime juice, and saffron liquid among other ingredients. Thou canst vary these elements according to thine preference. Perhaps replace lime juice with lemon, or use honey in addition to (or instead of) saffron for extra sweetness.
For those who cannot consume onions due to preference or allergy, worry not! They can be substituted with shallots or green onions without sacrificing too much flavor.
There be those who would like to go beyond the traditional kebab dish and have a full Persian food experience. Accompanying rice is often present in Iranian cuisine; chelo kabob and kabob-e-koobideh are usually joined by style steamed basmati rice as well as grilled tomatoes and peppers for a fulfilling meal.
In summary, though this recipe is quite exquisite in its own right, one can modify it according to personal preference or dietary restrictions. So let thy culinary imagination run free and embark on thy own adventure with Kabob Barg!
Serving and Pairing
Hail and well met! We have come upon the serving and pairing portion of this Persian-style steak skewers recipe. Listen closely, as I, the scribe for Ehud, impart wisdom that will leave you in awe.
Once the kabob barg is cooked to perfection, serve it hot, straight off the grill or oven. The tender yet succulent bites of beef are best enjoyed with a steaming bowl of saffron rice – a classic Persian pairing. The combination of mellow rice flavors mixed with savory meat juice will leave your taste buds singing joyful tunes.
But our gastronomical journey does not only end there! You could also consider adding some fresh herbs or pomegranate arils on top of the rice to give it an extra crunch and subtle tanginess. If you want a more substantial meal, try serving it with grilled vegetables such as bell peppers or zucchini that complement the richness of the kabob.
Now, let us talk about drinks fit for royalty that can pair well with kabob barg. A refreshing glass of lemonade on ice would be perfect on a hot summer day – its sweet citrus taste balances out the smoky flavors of the dish. You could also consider adding some cucumber slices to the mix to invoke images of lush gardens during your feast.
For those interested in alcoholic beverages, a glass of Shiraz wine from Iran could be an excellent choice – its strong but smooth taste has notes of berries and spices that perfectly accompany this Persian cuisine masterpiece.
In conclusion, do not skimp out on experimenting with different side dishes and drinks when serving kabob barg to your guests or family. The possibilities are endless, so let your imagination run wild!
Make-Ahead, Storing and Reheating
Thine preparation for this Persian-style steak skewers is so versatile, it can easily be made ahead of time to save thee precious minutes in the kitchen. The cut meat can be marinated overnight for a more heightened flavor to take hold. Be sure to store it properly in a large shallow container with a cover in thine refrigerator for up to 24 hours before grilling.
Should thou have leftovers, fear not fair cook, this recipe is just as delicious reheated! To store thy kabob barg, place thee cooked meat in an airtight container and keep it refrigerated for up to three days or freeze it for future use for up to six months. Reheating thy beef persian style skewers couldn’t be easier; simply microwave or reheat on a pan on thine stove until heated through.
Keep in mind that while this recipe made with filet mignon is known to be tender and delicate, overcooking will result in a tougher texture so take care when reheating. Fear not, t’is still quite delicious when reheated if done properly.
Now go forth with confidence, brave chef, with this convenient make-ahead dish that holds its own even after storage and reheating.
Tips for Perfect Results
Hark! As ye embark on the quest to create the Persian-style steak skewers known as kabob barg, thou must heedeth mine tender tips to attain tasteful triumph! Fear not, for with proper preparation and attention to detail, thine ambitions shall be realized. So gather round, my hungry comrades, and listen closely to mine words of wisdom.
Firstly, when preparing thy meat to be skewered, ensure it is cut into thin layers, about two inches wide. This technique creates a tender and flavorful texture that will have thy guests enraptured with every bite.
Secondly, when mixing thy marinade for the kabob e barg, let the meat soak in garlic, onion, salt and pepper for at least two hours before cooking over an open flame. This allows the flavors to infuse fully into the beef for an explosion of succulent taste with each piece.
Thirdly, while grilling thine skewers, take care not to overcook the kabob e barg. The meat should retain a juicy tenderness without being tough or dry. Pro tip: use a meat thermometer to ensure that the internal temperature reaches 145°F.
Additionally, if thou art unable to obtain filet mignon or prefer a different cut of meat for thy kabob e barg recipe, skirt steak can be used as a substitute with equally delicious results.
Another significant tip is concerning the saffron liquid. Gentle warmth should be applied while using saffron in cooking because high heat can cause it to lose its flavor potency. Therefore, add no more than 1/2 cup of water when using saffron in liquid form.
Lastly, consider serving the kabob e barg recipe alongside chelo kabab (saffron beef), koobideh kabob (ground beef or lamb) or joojeh kabab (chicken). A tasty accompaniment like steamed basmati rice will complement the dish perfectly.
Following these tips will undoubtedly bring you praise and honour amongst your family and friends. So go forth brave warrior and master thy kabob e barg recipe with skill and confidence!
FAQ
“Pray sir, hast thou any questions regarding this delightful recipe? Fear not, for I, Gondulphus, shall answer thy inquiries with utmost haste and clarity. But hold thy horses and listen up! For ’tis time we delve into the FAQ section, which shall shed light on any doubts or issues that might cross thy mind while preparing this succulent dish.”
How to make Persian barg kabob?
To begin the recipe, the filet mignon should be sliced into thin 2-inch wide layers. Next, place the meat in a spacious and shallow container along with onions, half of the saffron liquid, yogurt, olive oil, garlic, salt, and pepper. I recommend making sure that every piece of meat is entirely coated with the marinade before covering and placing it in the refrigerator to marinate for at least one night or up to two days.
What cut of meat is best for kebab barg?
Today, I’ll be sharing with you a recipe for Kabob Barg, a highly popular style of kebab in Iran known for its tenderness and incredible taste. What sets Kabob Barg apart from other kebab styles is the use of a delicate cut of meat, such as ribeye, sirloin or filet mignon.
Bottom Line
Verily, I implore thee to try this exquisite recipe of Kabob Barg, a Persian-style steak skewer that shall tantalize your taste buds and leave you craving for more. I am confident that this dish shall enchant you with its flavor and aroma, and you will fall in love with the classic Persian charm it brings.
With its tender filet mignon cut into thin layers, marinated in olive oil, lime juice, garlic, salt, and pepper mixture to give it a zesty flavor alongside the traditional Persian spice of saffron mixed with onions creating an explosion of flavors in your mouth. It is no wonder why kabob barg has become a staple dish in Persian cuisine.
But don’t just take my word for it; try this kabob barg recipe today and let it transport you to the bustling streets of Tehran or Isfahan. You can also vary this recipe by substituting meat with chicken or lamb or even ground meat to make kabab koobideh.
In conclusion, whether enjoying the kabob barg with steamed basmati rice or alongside other kebab dishes like chelo kabob, this dish is perfect for any occasion. Satisfy your craving for Persian food with this recipe of Kabob Barg; I assure thee that thou shall be pleased.
Kabob Barg (Persian-Style Steak Skewers) Recipe
Ingredients
- 1 lb filet mignon, cut into small pieces for skewers (strips or cubes)
- 1 medium onion, juiced
- 1/2 cup olive oil
- salt and pepper, to taste
Instructions
- Mix all ingredients in bowl and let sit for three or four hours.
- Thread beef on skewers and grill to your desired doneness.