ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Kabab Barg
Persian Beef Fillet Kebab
Kabab Barg is a highly prized Persian kebab made from thinly sliced, marinated beef fillet. The tender meat is threaded onto flat skewers and grilled to perfection, resulting in a succulent and flavorful dish. It's often considered the king of Iranian kebabs.
đ§ Ingredienser
- 600 g Beef tenderloin (fillet)(Look for a well-marbled piece. Trim any excess silver skin but leave a thin layer of fat for flavor and moisture.)
- 2 medium Yellow onion(One for the marinade, one for serving (optional).)
- 1 tsp Saffron threads(High quality saffron is recommended. Steep in 2 tbsp of hot water for 10 minutes to bloom.)
- 60 ml Fresh lemon juice(About 2-3 tablespoons. Adjust to taste.)
- 2 tbsp Olive oil or neutral oil(Helps tenderize and distribute marinade.)
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Freshly ground is best.)
- 50 g Unsalted butter(Melted, for basting. Mix with a pinch of the bloomed saffron liquid.)
đšâđł Instruktioner
- 1
Prepare the beef: Partially freeze the beef tenderloin for about 30-45 minutes. This makes it much easier to slice thinly. Using a sharp knife, slice the beef against the grain into very thin strips, about 0.5 cm (1/4 inch) thick. Then, gently pound each strip with a meat mallet or the flat side of a heavy knife until it's about 0.3 cm (1/8 inch) thick. Aim for uniform thickness for even cooking.
â±ïž 15 minutes - 2
Prepare the marinade: Finely grate one of the medium onions (discard the skin). Squeeze out as much juice as possible from the grated onion using your hands or cheesecloth; discard the pulp or save for another use. In a bowl, combine the onion juice, bloomed saffron with its water, lemon juice, olive oil, salt, and pepper. Mix well.
â±ïž 5 minutes - 3
Marinate the beef: Add the pounded beef strips to the marinade. Ensure each piece is well-coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), for maximum flavor and tenderness. Turn the meat occasionally to ensure even marination.
â±ïž 4-24 hours - 4
Prepare skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Remove the beef from the marinade, letting excess drip off. Thread the beef strips onto flat metal skewers or soaked wooden skewers. Fold each strip lengthwise into a 'U' shape, then flatten it against the skewer, creating a wavy pattern. Pack them closely but without overlapping too much.
â±ïž 10 minutes - 5
Grill the kebabs: Preheat your grill (charcoal or gas) to high heat. Aim for a temperature of around 230°C (450°F). Clean and oil the grill grates. Place the skewers on the hot grill. Cook for about 4-6 minutes per side, depending on the thickness of the meat and desired doneness. The meat should develop a nice char and be cooked through but still juicy. Avoid overcooking, as tenderloin can dry out quickly.
â±ïž 8-12 minutes - 6
Baste and finish: During the last couple of minutes of grilling, brush the kebabs generously with the melted butter mixed with a little saffron liquid. This adds a beautiful sheen and extra flavor. Remove the kebabs from the grill once cooked to your liking. Let them rest for a minute or two before serving.
â±ïž 2 minutes
đĄ Proffstips
- âUse high-quality beef tenderloin for the best results. The thin cut and marinade ensure tenderness.
- âDon't overcook the kebabs; beef tenderloin cooks quickly and can become dry if overdone. Aim for medium-rare to medium.
- âServe hot off the grill with steamed basmati rice (chelow), grilled tomatoes, fresh herbs (like parsley and mint), and a side of yogurt or mast-o-khiar (cucumber yogurt dip).
- âThe quality of saffron significantly impacts the final flavor and aroma.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Kabab Koobideh: Made with ground lamb or beef.
- Kabab Soltani: A combination of Kabab Barg and Kabab Koobideh.
- Marinade variations: Some recipes include a touch of yogurt or tomato paste in the marinade.