Difference between revisions of "Kabab barg"
RealRecipes (talk | contribs) m (moved Cookbook:Kabab barg to Kabab barg: Text replace - "Cookbook:" to "") |
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==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== | ||
Revision as of 18:01, 5 April 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
