Name: Fillet Kabab (Kabab-e barg)
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ¼ teaspoon sea salt; ½ cup (110 g) butter; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water (optional); ½ cup (120 ml) olive oil; 2 tablespoons sumac powder (optional); 1 tablespoon fresh lime juice; 1 package (12-ounce/345 g) lavash bread; Juice of 2 large yellow onions, peeled, grated, and juice squeezed out through a fine-mesh sieve; 2½ (1.1 kg) pounds lean lamb loin (fillet), or beef (tenderloin) or veal (veal tender); 1 tablespoon sea salt; Zest of 1 fresh lime; 4 flat, thin ½-inch/1cm-wide skewers; ½ teaspoon fresh ground black pepper; 8 cherry tomatoes or 4 large tomatoes, cut in quarters

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
35 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2½ (1.1 kg) pounds lean lamb loin (fillet), or beef (tenderloin) or veal (veal tender)
1 tablesp

Asia
Iran
Main course
Southeast Asia

Method

Have your butcher remove the backbone from the loin, and trim all gristle from the main muscle. Place loin in a nonreactive container, sprinkle generously all over with sea salt, cover and refrigerate for 48 hours. Place loin on a cutting board and open it up on one side, turn and open on the other side to form a flat piece of meat. To tenderize and give the meat the par