Barg Kabab

Name: Barg Kabab
Total time: 30 min
Cuisine: Persian
Ingredients: 600g lamb leg steaks, trimmed, butterflied and sliced into strips; 1 onion, grated; 0.5 tsp saffron threads, ground; 2 tbsp boiling water; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper; 2 tomatoes, halved; 250g basmati rice, to serve

Thin slices of lamb marinated in onion, saffron and olive oil, grilled until juicy and tender.

Time30 min plus marinating
LevelMedium
Costabout £2.20 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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600 glamb leg steakstrimmed, butterflied and sliced into strips
1oniongrated
½ tspsaffron threadsground
2 tbspboiling water
3 tbspolive oil
2 tbsplemon juice
1 tspsalt
½ tspblack pepper
2tomatoeshalved
250 gbasmati riceto serve

Method

1
Flatten the lamb strips with the back of a knife until even and about 1 cm thick.
2
Mix the onion, saffron soaked in the boiling water, olive oil, lemon juice, salt and pepper. Add the lamb, cover and chill for 6 to 24 hours.
3
Thread the lamb onto flat skewers, folding the strips so they are snug.
4
Cook on a hot grill or barbecue for 3 to 4 minutes each side, so the lamb is browned outside and just pink in the middle. Grill the tomatoes alongside.
8 min
5
Rest for 3 minutes, and serve over steamed basmati rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.