Kabab Barg
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice, fresh
- 2 large onions, grated,
- 1 clove garlic, crushed
- 1/2 teaspoon saffron
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 pounds lamb, boneless, cut into 1/2-inch x 1 1/2-inch pieces
- 4 tomatoes
- 1 tablespoon sumac powder, (optional)
Directions
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.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Thread marinated lamb on long, thin metal skewers.
Thread whole tomatoes on another skewer.
Brush lamb and tomatoes with marinade; discard remaining marinade.
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.