Label
All
0
Clear all filters

Fillet Kabab

Kabab-e Barg

Rate this recipe

banner
Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

Ingredients

Lamb

  • 2 lb/900 g lean lamb backstrap (2 fillets), or beef or veal

Method

  1. For the lamb: Place the salted loin on a moist cutting board. Press down firmly and cut it, across the grain, into Cut it into 4 pieces (about 3in/7.5cm each). Then cut each piece into ½in/1cm strips (about 6 strips). Repeat for the rest of the meat.
  2. Thread each piece of meat, against the grain, onto skewers, leaving 2in/5cm gap at the top of each

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title