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Kabab Barg

Kabab Barg
Kabab Barg might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains roughly 23g of protein, 49g of fat, and a total of 565 calories. A mixture of saffron, tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert.

Instructions

1
Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag.
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Lime JuiceLime Juice
Olive OilOlive Oil
SaffronSaffron
GarlicGarlic
OnionOnion
PepperPepper
SaltSalt
2
Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
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ShakeShake
LambLamb
3
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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Cooking OilCooking Oil
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GrillGrill
4
Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer.
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Whole TomatoWhole Tomato
LambLamb
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Metal SkewersMetal Skewers
SkewersSkewers
5
Brush lamb and tomatoes with marinade; discard remaining marinade.
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MarinadeMarinade
TomatoTomato
LambLamb
6
Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side.
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TomatoTomato
LambLamb
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GrillGrill
7
Sprinkle with sumac, if desired, before serving.
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SumacSumac
DifficultyExpert
Ready In8 hrs, 25 m.
Servings6
Health Score16
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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