Fillet Kabab

Kabab-e Barg

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Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

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