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Persian (Iranian) Kabob Barg is made of thin sheets of tenderized fillet steak meat (Barg برگ is the Persian word for Leaf which is what a skewer of Kabob Barg resembles). Barg is originally made with lamb tenderloin, loin or sirloin, but it is also made with young beef tenderloin and that is how I like my Kabob Barg (made with young beef tenderloin). You can also make Kabob Barg from pork tenderloin, or pork loin.
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Full Kabob Barg recipe is placed in first comment under this video.
0:00 Introduction
0:31 Juice onions (to be used for onion-saffron marinade)
2:25 Make onion-saffron marinade
3:30 Slice onions (for pre-marinate)
4:17 Squeeze onions with salt
5:41 Butterfly tenderloin for Barg
9:30 Put butterflied meat in squeezed onions to pre-marinate
10:05 Make the kabob basting sauce (butter, saffron solution, sour grape juice, etc.)
12:45 Score and further tenderize pre-marinated butterflied tenderloin with the back of knife
16:00 Skewer the scored meat
25:01 Apply the onion juice-saffron marinade an hour before grilling
27:12 Grill the Kabob Barg
31:00 Apply the basting sauce a couple of minutes before grilling is done
32:15 How done does your Kabob barg need to be (Persians like it well done; Westerners are more likely to like it medium rare or medium).
34:10 Plating and Outtro