Fillet Kabab

Name: Fillet Kabab (Kabab-e Barg)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 2 lb/900 g lean lamb backstrap (2 fillets), or beef or veal (tenderloin) rubbed all over with 1 tablespoon fine sea salt in a sheet pan, covered, and refrigerated for 24 to 48 hours, then removed and patted dry.; 12 capri tomatoes, or 4 tomatoes cut in halves; 1 package (12 oz/340 g) lavash bread; 1 tablespoon fresh lime juice; 2 tablespoons sumac powder (optional); ½ teaspoon fine sea salt; 1 cup/110 g butter; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon warm water; 1 cup/240 ml oil; 1 teaspoon freshly ground pepper; 2 large yellow onions, peeled, grated, and juice squeezed out through a fine-mesh sieve, save the juice and discard the solids; 4 flat, ½ in/1 cm-wide sword-like metal skewers

Kabab-e Barg

Preparation info

Serves:
4

Difficulty
Medium
Ready in
25 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Lamb

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

Asia
Iran
Main course

Method

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.
Thread each piece of meat, against the grain, onto skewers, leaving 2in/5cm gap at the top of each