Persian Kabob Platter with Lamb Barg and Jujeh
  • Dinner

Persian Kabob Platter with Lamb Barg and Jujeh

Persian mixed kabob platter with lamb barg, jujeh kabob, grilled tomatoes, raw onion, sumac, pita, and mast-o moosir.

4 servings

~30 min, plus ~4 hrs ahead

Ingredients

  • Lamb Loin or Leg, thinly sliced for kabab barg1.5 pounds
  • Saffron, bloomed in 2 tablespoons hot water0.3 teaspoon
  • Lemon Juice¼ cup
  • Plain Yogurt¼ cup
  • Neutral Oil3 tablespoons
  • Fine Salt, plus more to taste2 teaspoons
  • Black Pepper1 teaspoon
  • Thick Plain Yogurt2 cups
  • Dried Persian Shallots, soaked and minced2 tablespoons
  • Sumac, for serving2 teaspoons
  • Pita Bread, warmed4 pieces

Instructions

  1. Prepare Meat

    Slice the lamb into thin, wide pieces for kabab barg. Cut the chicken breast into kabob-sized chunks.

  2. Marinate

    Marinate the lamb with grated onion, saffron, lemon juice, oil, salt, and pepper. Marinate the chicken with grated onion, saffron, lemon juice, yogurt, oil, salt, and pepper. Cover and chill for at least 4 hours, or overnight.

  3. Make Mast-o Moosir

    Make the mast-o moosir by stirring Persian shallots into thick yogurt with a little salt. Chill until serving.

  4. Skewer Ingredients

    Thread the lamb, chicken, and tomatoes onto separate skewers.

  5. Grill

    Grill over medium-high heat, turning as needed, until the lamb is browned and just cooked through, the chicken is cooked through, and the tomatoes are blistered.

  6. Serve

    Serve with sumac, raw white onion, grilled tomatoes, mast-o moosir, and warm pita bread.

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