This article needs additional citations for verification. (January 2017) (Learn how and when to remove this template message)
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil.
kabab barg and koobideh are the most basic dishes served in a classic restaurants which called "sonnaty " restaurants.
it is possible that in classic restaurant they use a big bed like place instead of chair and table which is usually covered with rug or carpet.
The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac.
At Iranian restaurants, the combination of one Kabab Barg and one Kabab koobideh is typically called soltānī, meaning "(a meal) in the style of a sultan". One Barg, one Koobideh, and one chicken breast kabab is a şāh äbbāsī.
|Wikimedia Commons has media related to Kebab of Iran.|
- Gold, Jonathan. "Review: Warm up with dizi at Nersses Vanak in Glendale". Los Angeles Times. Retrieved 2016-07-02.
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|