Kabab Barg

Be the first to rate this recipe

Ingredients

  • 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) ⓘ

Instructions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
  4. 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.

Nutrition & Diet Analysis (per serving)

536 kcal 27% DV
Protein Fat Carbs

Macronutrients

Protein 12.8g 26% DV
Total Fat 35.3g 45% DV
Carbs 51.9g 19% DV
Fiber 8.7g 31% DV
Sugar 2.9g 6% DV

Electrolytes

Sodium 9865.8mg 100% DV
Potassium 1034.5mg 22% DV
Cholesterol 16.5mg 6% DV

Vitamins & Minerals

Vitamin A 33.3mcg 4% DV
Vitamin C 36.9mg 41% DV
Calcium 206.8mg 16% DV
Iron 6.7mg 37% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

extra-virgin olive oil tomato black pepper boneless lamb saffron clove garlic onion lime juice salt
All recipes →