Kebab Barg (کباب برگ) — Traditional Persian Lamb Tenderloin Skewers

• 1¾ lblamb backstrap (tenderloin), trimmed (cut into 8 thin, wide slices (about 100 g each))
• 8.8 ozyellow onion, grated (about 1 large onion; include juice)
• 3 tbspolive oil (3 tbsp)
• 6 gsea salt (about 1 tsp fine sea salt)
• 2 gblack pepper, freshly ground (about 1 tsp)

Instructions

1. 1

   Trim the lamb backstrap of any thick silver skin and hard surface fat, keeping the meat intact and smooth. Slice it across the grain into 8 wide, thin “leaf” pieces, aiming for about 6–8 mm thickness so it cooks fast without drying.

2. 2

   Place the grated onion (with all its juice) in a bowl and stir in the olive oil, sea salt, and black pepper until evenly combined. Add the lamb slices and coat every surface, then press the onion mixture onto the meat so it clings.

3. 3

   Cover and marinate in the refrigerator for 6 hours to let the onion enzymes tenderize the lamb while the oil protects it from drying. Keep the slices flat in the bowl (or a zip bag) so the marinade contacts the whole surface evenly.

4. 4

   Remove the lamb from the fridge 30 minutes before grilling so it loses its chill and cooks evenly. Wipe off excess onion pulp with your fingers, leaving a thin film of marinade so the meat sears instead of steaming.

5. 5

   Thread the lamb onto wide, flat metal skewers, piercing each slice in 3–4 places so it lies flat and secure. Compress the meat gently along the skewer to eliminate gaps, which helps it cook uniformly and prevents tearing when you flip.

6. 6

   Preheat a charcoal grill to high heat, targeting a very hot zone where you can hold your hand 10 cm above the grate for about 2 seconds. Clean and oil the grate lightly, then place the skewers over the hottest area for a strong initial sear.

7. 7

   Grill for 2 minutes on the first side until lightly charred at the edges, then flip carefully using tongs at the skewer handle. Grill 2 minutes on the second side, then continue turning every 30–45 seconds for 4–6 minutes more, until the lamb is browned outside and still juicy.

8. 8

   Rest the skewers for 3 minutes off the heat so the juices redistribute through the thin slices. Slide the meat onto a platter and serve immediately while the surface is still sizzling and aromatic.