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.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

Read the rest of this entry »