Persian Kabob Barg (Grilled Tenderloin Skewers) کباب برگ فیله گوساله با دستور انگلیسی

Persian (Iranian) Kabob Barg is made of thin sheets of tenderized fillet steak meat (Barg برگ is the Persian word for Leaf which is what a skewer of Kabob Barg resembles). Barg is originally made with lamb tenderloin, loin or sirloin, but it is also made with young beef tenderloin and that is how I like my Kabob Barg (made with young beef tenderloin). You can also make Kabob Barg from pork tenderloin, or pork loin.

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Full Kabob Barg recipe is placed in first comment under this video.

0:00 Introduction
0:31 Juice onions (to be used for onion-saffron marinade)
2:25 Make onion-saffron marinade
3:30 Slice onions (for pre-marinate)
4:17 Squeeze onions with salt
5:41 Butterfly tenderloin for Barg
9:30 Put butterflied meat in squeezed onions to pre-marinate
10:05 Make the kabob basting sauce (butter, saffron solution, sour grape juice, etc.)
12:45 Score and further tenderize pre-marinated butterflied tenderloin with the back of knife
16:00 Skewer the scored meat
25:01 Apply the onion juice-saffron marinade an hour before grilling
27:12 Grill the Kabob Barg
31:00 Apply the basting sauce a couple of minutes before grilling is done
32:15 How done does your Kabob barg need to be (Persians like it well done; Westerners are more likely to like it medium rare or medium).
34:10 Plating and Outtro