The original name for this dish is kabâb-e barg. Barg translates as “leaf” and you need to cut your meat into long, thin strips. If tenderloin is hard to find, you can use neck fillets instead. Lime juice can be substituted for the sweet tang of verjuice. The more fat or oil there is in the marinade, the more tender the results will be. For the best results, marinate the lamb overnight and use wide skewers.