📝 About This Recipe
Kabab Barg, meaning 'Leaf Kebab,' is the crown jewel of Persian grilling, renowned for its incredible tenderness and elegant presentation. This masterpiece features premium beef tenderloin, butterflied and pounded into thin ribbons, then marinated in a fragrant blend of grated onions and luxurious saffron. When kissed by the flame of a charcoal grill, the meat becomes buttery and succulent, offering a sophisticated taste of ancient Persian hospitality.
🥗 Ingredients
The Meat
- 2 pounds Beef Tenderloin (Filet Mignon) (trimmed of silver skin and fat)
The Marinade
- 2 large Yellow Onion (grated, using only the juice)
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Greek Yogurt (full fat, helps tenderize)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Saffron Threads (ground and dissolved in 2 tbsp hot water)
The Saffron Butter Baste
- 4 tablespoons Unsalted Butter (melted)
- 1 tablespoon Liquid Saffron (reserved from the marinade prep)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (to be added during grilling)
For the Grill & Garnish
- 4 pieces Roma Tomatoes (halved)
- 4 pieces Anaheim or Jalapeño Peppers (whole)
- 2 tablespoons Sumac (for dusting)
- 1 bunch Fresh Parsley and Basil (for serving)
👨🍳 Instructions
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1
Prepare the beef by cutting the tenderloin into pieces approximately 4 inches long and 2 inches wide. Slice each piece horizontally (butterfly) but not all the way through, so it opens like a book.
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2
Place the meat between two sheets of plastic wrap. Using the flat side of a meat mallet, gently but firmly pound the beef until it is about 1/4 inch thick and uniform. This creates the 'leaf' (Barg) shape.
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3
Grate the onions into a fine mesh strainer set over a bowl. Use the back of a spoon to squeeze out every drop of juice; discard the pulp and keep only the clear onion juice.
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4
In a large glass container, whisk together the onion juice, olive oil, yogurt, black pepper, and half of the bloomed saffron water. Do not add salt yet, as it can toughen the meat during a long marinade.
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5
Submerge the beef strips into the marinade, ensuring every surface is coated. Cover and refrigerate for at least 12 hours, though 24 hours is ideal for maximum tenderness.
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6
When ready to cook, thread the meat onto long, flat stainless steel skewers. The trick is to 'weave' the skewer through the meat so it hangs flat and secure.
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7
Prepare your charcoal grill for high heat. If using gas, preheat to at least 450°F. While the grill heats, mix the melted butter, remaining saffron, and lemon juice in a small bowl for basting.
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8
Just before placing the skewers on the grill, generously season both sides of the meat with kosher salt.
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9
Place the meat skewers and the vegetable skewers (tomatoes and peppers) on the grill. The beef cooks quickly—about 3-5 minutes per side.
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10
After the first flip, liberally brush the meat with the saffron butter mixture. The meat should develop a beautiful charred edge while remaining juicy inside.
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11
Remove the skewers from the grill and immediately place them inside a folded piece of warm lavash or pita bread. This keeps the meat hot and the bread absorbs the delicious juices.
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12
To serve, use the bread to pull the meat off the skewers onto a platter of steamed saffron basmati rice (Chelow).
💡 Chef's Tips
Always use the highest quality beef tenderloin; since the cooking time is short, the quality of the cut is paramount. Never skip the onion juice straining—using onion pulp will cause the meat to burn and give it a bitter taste on the grill. If you don't have flat skewers, the meat may spin; flat skewers are essential for the traditional Barg technique. Ensure the meat is at room temperature for 30 minutes before grilling to ensure even cooking. Apply salt only seconds before grilling to prevent the salt from drawing out moisture and making the meat 'stew' rather than sear.
🍽️ Serving Suggestions
Serve over a bed of fluffy Saffron Basmati Rice (Chelow) with a knob of butter melting on top. Accompany with 'Sabzi Khordan'—a platter of fresh mint, tarragon, radishes, and green onions. Provide a side of 'Maast-o-Khiar' (Persian cucumber and yogurt dip) to provide a cool contrast to the grilled meat. Dust the meat and rice generously with ground sumac for a signature tart, lemony finish. Pair with 'Doogh', a traditional chilled Persian yogurt drink with dried mint and carbonated water.