Kabab Barg (کباب برگ) — Persian Lamb Tenderloin Skewers

• 700 gLamb backstrap (tenderloin), trimmed (cut into 3 mm thick, 4–5 cm wide slices)
• 300 gYellow onions (grated on the large holes of a box grater)
• 45 mlOlive oil (about 3 tbsp)
• 8 gSea salt (about 1 1/4 tsp, plus more to finish if needed)
• 2 gBlack pepper (about 1 tsp, freshly ground)

Instructions

1. 1

   Slice the lamb backstrap across the grain into even 3 mm sheets, about 4–5 cm wide. Lay slices between two sheets of parchment and gently flatten with a meat mallet to a uniform thickness (do not tear). Even thickness is critical for fast, juicy grilling and prevents some pieces from drying out.

2. 2

   Grate the onions into a bowl, then squeeze firmly through a fine sieve to remove excess juice, keeping the moist onion pulp. Mix the pulp with olive oil, sea salt, and black pepper until glossy. Add lamb slices and coat thoroughly, separating pieces so marinade contacts all surfaces.

3. 3

   Cover and refrigerate the lamb in the onion marinade for 180 minutes (up to 8 hours). For food safety and even marination, keep the meat below 4°C/40°F. About 30 minutes before grilling, remove the bowl from the refrigerator so the lamb can lose its chill for more even cooking.

4. 4

   Preheat a charcoal grill for high heat (aim for 260–290°C / 500–550°F at the grate). If using a gas grill, preheat on high for 15 minutes and oil the grates. Prepare 4–6 wide, flat metal skewers; flat skewers prevent the thin meat from spinning and tearing.

5. 5

   Thread lamb slices onto skewers in a flat, slightly folded ribbon, leaving 1–2 cm of space at the ends for handling. Wipe off loose onion pulp so it does not burn. Grill directly over high heat for 2–3 minutes per side, turning once, until lightly charred at edges.

6. 6

   Check doneness: the kebab should remain tender and juicy with a blush of pink in the thickest parts (about 55–60°C / 131–140°F internal). Transfer skewers to a tray and rest 3 minutes. Taste and adjust with a small additional sprinkle of sea salt if needed.