Marinated Lamb Fillet Kebab (کباب برگ)

• 800 gLamb tenderloin (fillet) (trimmed of silver skin; sliced into 3–4 mm thick strips, 3 cm wide, 12–15 cm long)
• 300 gYellow onion (grated and pressed for juice)
• 0.25 tspSaffron threads (ground, then bloomed)
• 2 tbspHot water (for blooming saffron)
• 45 mlFresh lemon juice (about 3 tbsp)
• 60 mlOlive oil (4 tbsp)
• 10 gFine sea salt (about 1 3/4 tsp)
• 1 tspBlack pepper (freshly ground)
• 30 gUnsalted butter (melted, for basting)
• 1 tbspBrewed saffron water (optional; mixed into melted butter for aroma and color)

Instructions

1. 1

   Bloom the saffron: grind 0.25 tsp saffron threads to a powder, add 2 tbsp hot water (about 80–90°C), cover, and rest 10 minutes. Meanwhile, grate 300 g onion on the fine side of a grater, then press firmly through a fine sieve or cheesecloth to collect the onion juice; discard the pulp for a cleaner marinade.

2. 2

   Slice the lamb: trim any silver skin and excess surface fat from 800 g lamb tenderloin. Cut across the grain into thin strips about 3–4 mm thick, 3 cm wide, and 12–15 cm long. Keep thickness even so the kebab cooks uniformly; if some pieces are thicker, gently flatten them between two sheets of parchment with a meat mallet.

3. 3

   Make the marinade: in a non-reactive bowl, whisk together the onion juice, bloomed saffron (all liquid), 45 ml lemon juice, 60 ml olive oil, 10 g fine salt, and 1 tsp black pepper until emulsified. Add the lamb strips and turn thoroughly to coat every surface. Cover tightly and refrigerate 8 hours (acceptable range: 4–12 hours).

4. 4

   Prepare for grilling: 45 minutes before cooking, remove the marinated lamb from the refrigerator so it loses its chill (keep covered). If using wooden skewers, soak them in water for 30 minutes. Preheat a charcoal grill to high heat or a gas grill to 260–290°C; clean and oil the grates to reduce sticking.

5. 5

   Skewer correctly: thread lamb strips onto wide, flat metal skewers, folding each strip back-and-forth like a ribbon so it grips the skewer and stays juicy. Leave 3–5 mm space between folds for heat circulation. Wipe off excess marinade clinging to the outside; too much liquid causes steaming and weak browning.

6. 6

   Grill and baste: place skewers over direct high heat. Grill 2–3 minutes on the first side until lightly browned, then flip and grill 2–3 minutes more. For medium doneness, aim for 57–60°C internal temperature. Mix 30 g melted butter with 1 tbsp brewed saffron water (optional) and brush lightly during the last 1–2 minutes.

7. 7

   Rest and serve: transfer skewers to a tray and rest 3–5 minutes, loosely covered with foil, so juices redistribute. Slide the kebab off the skewers onto lavash or a platter. Serve immediately while hot, with grilled tomatoes and onions, fresh herbs, and chelow (steamed saffron rice) for the classic Barg experience.