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Iranian Kebab Barg Recipe

A traditional Iranian Kebab Barg recipe made with our delicious Chateaubriand.
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4 hours +


Serves 2

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  • Beef chateaubriand
  • 1 large onion, grated (use the juice)
  • 2 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ground pepper
  • generous pinch of saffron strands


  • Step 1 : Prepare the meat

    The first thing you need to do is slice the chateaubriand into equal slices, between 4 to 6 in total.

    Using the blunt edge of the knife, tenderise the meat on both sides until each slice is thin but without breaking through the meat. The meat should be about half the thickness when finished.

  • Step 2 : Make the marinade

    Mix all of the ingredients, apart from the meat, together to form the marinade. For the saffron you will want to crush the strands into a small bowl, then add a tablespoon of warm water to 'bloom' the strands. Stir thoroughly until the water turns colour, then add to the marinade.

  • Step 3 : Marinade the meat

    Lay out your strips of meat, and cover them with the marinade on both sides. Cover and place in the fridge and marinade for a few hours to overnight.

  • Step 4 : Cook the meat

    When your meat has finished marinating, take out of the fridge and prepare for cooking.

    Long flat skewers work best for this style of kebab. When your grill or BBQ has reached optimum temperature, grill your kebabs for 6 minutes on each side until cooked through. The meat can be slightly pink in the middle.

  • Step 5 : Serve

    Serve with salad, rice, and flatbreads for an authentic feel.