Kebab barg

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. Read the rest of this entry »