Recipe For Kebab-e-Barg

Ingredients

Serving 2
1 kg Lamb sirloin, cleaned
1/2 cup olive oil
3 grated onions
2 galic cloves, pressed
2 medium tomatoes
1/2 dessertspoon saffron
Salt and black pepper powder for seasoning
Sumac

Directions:

Place the sirloin on a chopping board and cut into your desired size and thickness; for instance, 4-finger-sized. But try to cut them into equal sizes. Then cut the meat into layers of 1/2 cm thick. In a bowl mix the grated onions, olive oil, and black pepper. Immerse the pieces of meat in the mixture and keep aside at least overnight. Once marinated, place meat pieces onto skewers and hit with a thick knife to expand a bit. Set the skewers over low heat either on the stove or in the BBQ grill. Occasionally turn over the skewers to avoid burning. The prepared kebabs should be juicy. Once ready, put them in a serving platter and sprinkle with a little salt. Grease the surface with melted butter. Garnish the dish with onion slices and parsley leaves around. Do not place the kebabs inside layers of fresh bread otherwise they will get dry. Finally sprinkle with sumac powder on top.Serve hot with either bread or rice. Bon Appetit!