Critical Moments
- •Slicing against the grain and pounding to even thinness
- •Marinating 4-12 hours (not longer than 24 hours)
- •Very hot grill for quick searing
- •Short cooking time—2-3 minutes per side maximum
- •Generous saffron butter basting
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until finely powdered. Transfer to a small bowl and add 4 tbsp hot water. Steep for at least 30 minutes, preferably 1 hour. Reserve half for basting butter; the rest goes into the marinade.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until finely powdered. Transfer to a small bowl and add 4 tbsp hot water. Steep for at least 30 minutes, preferably 1 hour. Reserve half for basting butter; the rest goes into the marinade.
Prepare the meat
Trim the tenderloin of all silverskin and external fat. Cut against the grain into slices approximately 1cm thick and 10-12cm long. Place each slice between two sheets of plastic wrap and gently pound with a meat mallet to about 5-6mm thickness. The pieces should be thin but not torn.
Critical Step
The thin slices are what define kebab barg and ensure quick, even cooking. Cutting against the grain and pounding tenderizes the meat further. Too thick and the meat will be tough; too thin and it will dry out.
Common Mistakes
- •Cutting with the grain (tough meat)
- •Slices too thick (won't cook evenly)
- •Pounding too aggressively (tears the meat)
- •Not removing silverskin (chewy, tough)
Prepare the meat
Trim the tenderloin of all silverskin and external fat. Cut against the grain into slices approximately 1cm thick and 10-12cm long. Place each slice between two sheets of plastic wrap and gently pound with a meat mallet to about 5-6mm thickness. The pieces should be thin but not torn.
Critical Step
The thin slices are what define kebab barg and ensure quick, even cooking. Cutting against the grain and pounding tenderizes the meat further. Too thick and the meat will be tough; too thin and it will dry out.
Common Mistakes
- •Cutting with the grain (tough meat)
- •Slices too thick (won't cook evenly)
- •Pounding too aggressively (tears the meat)
- •Not removing silverskin (chewy, tough)
Prepare the marinade
Grate the onions and collect both the pulp and juice (unlike koobideh, we want the juice for barg). In a large bowl, combine grated onion with juice, half of the bloomed saffron, lemon juice, olive oil, yogurt (if using), salt, and pepper. Mix well.
Prepare the marinade
Grate the onions and collect both the pulp and juice (unlike koobideh, we want the juice for barg). In a large bowl, combine grated onion with juice, half of the bloomed saffron, lemon juice, olive oil, yogurt (if using), salt, and pepper. Mix well.
Marinate the meat
Add the pounded meat slices to the marinade, ensuring each piece is well coated. Arrange the slices in layers, spooning marinade between layers. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8-12 hours. Turn the meat once or twice during marinating.
Critical Step
The marinade tenderizes the already tender cut further while infusing the signature saffron-onion flavor. Overnight marinating gives the best results. Don't exceed 24 hours or the acid can affect the texture.
Marinate the meat
Add the pounded meat slices to the marinade, ensuring each piece is well coated. Arrange the slices in layers, spooning marinade between layers. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8-12 hours. Turn the meat once or twice during marinating.
Critical Step
The marinade tenderizes the already tender cut further while infusing the signature saffron-onion flavor. Overnight marinating gives the best results. Don't exceed 24 hours or the acid can affect the texture.
Prepare the saffron butter
Melt the butter and mix with the reserved saffron water. Keep warm for basting during grilling.
Prepare the saffron butter
Melt the butter and mix with the reserved saffron water. Keep warm for basting during grilling.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread in an even layer. The heat should be very hot—you need intense heat to sear these thin cuts quickly. Position grate 5-8cm above coals.
Critical Step
Kebab barg requires very high heat for quick searing. The thin slices cook in moments—low heat will result in gray, steamed meat instead of charred perfection.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread in an even layer. The heat should be very hot—you need intense heat to sear these thin cuts quickly. Position grate 5-8cm above coals.
Critical Step
Kebab barg requires very high heat for quick searing. The thin slices cook in moments—low heat will result in gray, steamed meat instead of charred perfection.
Thread the skewers
Remove meat from marinade, letting excess drip off but keeping a light coating. Thread onto flat metal skewers by piercing each slice 2-3 times along its length in a weaving motion. The meat should lay flat on the skewer, not bunched up. Leave small gaps between pieces.
Critical Step
The flat threading is essential—bunched up meat won't cook evenly. Each piece should be exposed to the heat for quick, even searing.
Thread the skewers
Remove meat from marinade, letting excess drip off but keeping a light coating. Thread onto flat metal skewers by piercing each slice 2-3 times along its length in a weaving motion. The meat should lay flat on the skewer, not bunched up. Leave small gaps between pieces.
Critical Step
The flat threading is essential—bunched up meat won't cook evenly. Each piece should be exposed to the heat for quick, even searing.
Grill the kebabs
Place skewers on the hot grill, either directly on an oiled grate or suspended over the coals. Grill for 2-3 minutes on the first side until charred. Flip and grill another 2-3 minutes. The total cooking time is very short due to the thin slices. For medium-rare, aim for charred exterior with pink interior; for medium, cook until just a hint of pink remains.
Critical Step
Barg cooks very quickly due to its thinness. Overcooking even by a minute results in tough, dry meat. Watch constantly and trust your eyes over timing.
Common Mistakes
- •Overcooking (the biggest danger—meat becomes tough)
- •Grill not hot enough (steams instead of sears)
- •Flipping too early (sticks and tears)
- •Not watching constantly (burns quickly)
Grill the kebabs
Place skewers on the hot grill, either directly on an oiled grate or suspended over the coals. Grill for 2-3 minutes on the first side until charred. Flip and grill another 2-3 minutes. The total cooking time is very short due to the thin slices. For medium-rare, aim for charred exterior with pink interior; for medium, cook until just a hint of pink remains.
Critical Step
Barg cooks very quickly due to its thinness. Overcooking even by a minute results in tough, dry meat. Watch constantly and trust your eyes over timing.
Common Mistakes
- •Overcooking (the biggest danger—meat becomes tough)
- •Grill not hot enough (steams instead of sears)
- •Flipping too early (sticks and tears)
- •Not watching constantly (burns quickly)
Baste with saffron butter
Just before removing from the grill, brush both sides generously with the saffron butter. The butter should sizzle and create a golden, glistening coating.
Critical Step
The saffron butter baste is the signature finish of kebab barg—it adds richness, glossiness, and intense saffron flavor. Don't skip this step.
Baste with saffron butter
Just before removing from the grill, brush both sides generously with the saffron butter. The butter should sizzle and create a golden, glistening coating.
Critical Step
The saffron butter baste is the signature finish of kebab barg—it adds richness, glossiness, and intense saffron flavor. Don't skip this step.
Grill the tomatoes
Place tomato halves cut-side down on a cooler part of the grill. Grill for 3-4 minutes until charred and softened. Season with salt.
Grill the tomatoes
Place tomato halves cut-side down on a cooler part of the grill. Grill for 3-4 minutes until charred and softened. Season with salt.
Rest briefly and serve
Remove kebabs from grill and let rest for 1-2 minutes only—the thin meat doesn't need long resting. Serve immediately on a bed of saffron rice or on lavash bread. Slide the meat off the skewers using the bread. If serving traditionally, place a raw egg yolk in a small indent in the rice next to the kebab.
Rest briefly and serve
Remove kebabs from grill and let rest for 1-2 minutes only—the thin meat doesn't need long resting. Serve immediately on a bed of saffron rice or on lavash bread. Slide the meat off the skewers using the bread. If serving traditionally, place a raw egg yolk in a small indent in the rice next to the kebab.
Final garnish
Sprinkle sumac over the rice and kebab. Serve with raw sliced onion sprinkled with sumac, grilled tomatoes, and fresh lavash bread. Any remaining saffron butter can be drizzled over the rice.
Final garnish
Sprinkle sumac over the rice and kebab. Serve with raw sliced onion sprinkled with sumac, grilled tomatoes, and fresh lavash bread. Any remaining saffron butter can be drizzled over the rice.
Resting Required
2 min - Brief rest only—thin slices don't need long resting; serving hot is more important
