Classic Persian Kebab Barg (Lamb Tenderloin Skewers)

Slice the lamb backstrap into pieces about three fingers wide, then cut each piece into thin slices approximately 0.5 cm thick. Uniform slicing ensures quick and even cooking.

In a large bowl, combine the grated onions, olive oil, salt, and black pepper. Mix well to create a simple, aromatic marinade.

Add the sliced lamb to the marinade and gently massage to coat every piece evenly. Cover and refrigerate overnight to allow the meat to tenderize and absorb flavor.

Remove the lamb from the marinade, lightly shaking off excess onion, and thread the slices lengthwise onto flat metal skewers.

Using the back of a knife, gently tap along the meat on the skewer to tenderize further and help it cook evenly.

Grill over gentle, medium-low heat, turning frequently. Cook just until the lamb is tender, juicy, and lightly charred on the outside, taking care not to overcook.