Kebab bargPosted: 19 August 2011
As a rule, kebab barg is served in restaurants (inside and outside Iran), yet I have figured out how to prepare and barbeque it at home and promise it tastes just as tender and delicious.
Buy a whole tenderloin (filet mignon), and after cleaning it up briefly slice it in cross-sections. The width of each slice should be almost equal to the width of barg kebab, or twice the width of skewer.
Each sliced piece of meat now forms a chubby cylinder which must be made into a long strip. The first set of pictures shows how I use knife to “unroll” the meat (pretty much like unrolling a roulette) into a 20-millimetre thick strip
Marinate the meat strips in plenty of olive oil and sliced onions for 24 hours (in the fridge, obviously). Once your charcoal burning barbeque is almost ready to go, start skewering the meat: As shown in the pictures, skewers go inside each strip along its length, cutting through the already cross sectioned length of the meat’s fiber.