Kabab Barg

Kabab Barg

Made  times
Noahsmommy 0

"An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 25 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
  4. Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


Most helpful
Most positive
Least positive

This was very easy and came out great! I marinated the lamb overnight. I also used little grape tomatoes and alternated lamb and tomato on the skewer. Served with rice and a salad. My boyfrien...

The marinade is delicious with grilled chicken breasts.

Other stories that may interest you