Difference between revisions of "Kabab barg"
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{{recipesummary|Kebab recipes|}} | {{recipesummary|Kebab recipes|}} | ||
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This kebab is prepared by marinating the meat overnight, and grilling it on open fire. It is usually served with Polo(white rice) or Naan (bread). | This kebab is prepared by marinating the meat overnight, and grilling it on open fire. It is usually served with Polo(white rice) or Naan (bread). | ||
==Ingredients== | ==Ingredients== | ||
* Olive oil | * Olive oil | ||
| − | * 3 [[ | + | * 3 [[Onion|Onions]] |
| − | * [[ | + | * [[Garlic|Garlic]] |
* Half teaspoon saffron | * Half teaspoon saffron | ||
* Salt | * Salt | ||
* Black pepper | * Black pepper | ||
| − | * 1kg [[ | + | * 1kg [[Lamb|Lamb]] |
==Procedure== | ==Procedure== | ||
The marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is thread on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side | The marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is thread on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side | ||
| − | [[Category:Kebab | + | [[Category:Kebab Recipes|{{PAGENAME}}]] |
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
| − | [[Category:Lamb | + | [[Category:Lamb Recipes|{{PAGENAME}}]] |
Latest revision as of 14:32, 9 May 2012
| Kabab barg | |
|---|---|
| Category: | Kebab recipes |
This kebab is prepared by marinating the meat overnight, and grilling it on open fire. It is usually served with Polo(white rice) or Naan (bread).
Ingredients
Procedure
The marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is thread on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side
