5 Tips for Making Persian Kabob Barg Persian Steak Kebob ساده ترین طرز تهیه کباب برگ
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- Опубліковано 8 лют 2025
- How to Make Persian Kabob Barg I Persian Steak Kebob I آموزش كباب برگI ساده ترین طرز تهیه کباب برگ
For the full video recipe, please click on the link below:
• 5 Tips for Making Pers...
• 5 Tips for Making Pers...
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") or stake kabob is a Persian-style barbecued and marinated lamb, chicken, or beef. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb fillets, and, less commonly, chicken. The meat is cut into strips and marinated in olive oil, onions, garlic, saffron, salt, and black pepper. It is then skewered and grilled. Tomatoes are grilled separately, often served on the side with rice or bread, and seasoned with sumac. At Iranian restaurants, combining one Kabab Barg and one Kabab koobideh is typically called soltānī, meaning "(a meal) in the style of a sultan." One Barg, one Koobideh, and one chicken breast kabab is a şāh äbbāsī.
Barg Part Ingredients
3 lb. tender strip New York steak
¾ tsp salt or to taste
½ tsp black pepper
½ tsp garlic powder
1.5 fl. oz lime or lemon juice
juice of one onion
2 fl. oz olive oil
3 fl. Oz saffron
basmati rice
potatoes
tomatoes
butter
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• 5 Tips for Making Pers...
درود بر استاد عزیز مجددا آموزشتون را دیدم ومشتاق دیدارتون هستم ممنون از تمام آموزشهای خوبتون 🌹🌹🌹🌹🌹🌹🌹👌👌👌👌🙏
از حمایت شما سپاسگزارم و خوشحالم که کانال من را دوست دارید.
مرسی دوست قدیمی و عزیزم لذت بردم از همه چی برنامه ت؛ از فیلم برداری و صدا گرفته تا مهارت آشپزی ت.
واقعا دمت گرم
@@saidmoshiri3589
این لطف تویعزیز هست سعید جون، دوست قدیمی 🙏🙏🙏
Thank you, sir, for an awesome presentation of the iconic Persian barg kabab. Bon appetite!
@@catmat2117 Thank you for your kind words and your support 🙏🙏🙏
My wife is Persian I'm Greek. Thank you for the recipe. I'm going to try and surprise her with your lessons. God bless you and your family.
Thanks for your support, and I am glad you liked my cooking.
Please let me know; if you have any questions.
@Kooroush thank you I will. Have a wonderful week!
This is the best kabob barg in the whole world thank you chef 😋🙏❤️
Thanks Zore Aftab for all your support!! 🙌💓💓💓🙌
Looks amazing , with the onion juice is so good !
Thank you very much ElizabethColorsArt!
Onion juice is always more affective marinade than sliced or diced onions.
I am glad you liked it and thank you for your support 💓🙌💓🙌💓
Hello my dear uncle, I watched your beautiful video for second time, and I enjoyed it, thank you for making this awesome video and cooking this delicious and tasty Kabab Barg, ,Friday, 18th Farvardin 1402
Thank you 🙏 Zabbee Joon
@@ChefKooroushShearan خواهش میکنم عمو کوروش عزیز و نازنین
نوش جان
متشکرم ازتون جای شما سبز
واقعا این بهترین کباب برگ دنیا و تاریخه💛💛💛
فرشاد جان این لطف تو ای مرسی از حمایت بی دریغت 💓🙌🙌💓
It looks very good, thank you👏🏻👍🏻
I am glad you enjoyed it!! 💓🙌💓🙌💓
I want to thank you for the recipe! It is perfect 👍🏻 very very accurate and delicious ❤
I am glad you are happy with the recipe
Thanks ❤️
You're welcome 😊
Thank you sir, lovely presentation.
You are most welcome markonefly!
I am glad you liked it and thanks for your support
Beautiful!!!!
Thank you Tracy Green for your support!! 🙌💓🙌💓🙌
Thanks dear Kooroush for the wonderful recipe! The snow is almost gone here in MN and I can't wait to have friends and family over for some Kabab Barg soon!
My pleasure 😊 Sohaiel joon!!
You got my number please call if you have any question!! 💓🙌💓🙌💓
The real deal ..TU
WV591
Thank you very much for your kind comment and your support.
Thank you for sharing .
Thank you for watching 🙏🙏🙏
مثه همیشه عالی واقعا دمت گرم ای ولا به این کباب درست کردنت عمو کوروش
جای شمای دوست سبز 💓🙌💓
@@ChefKooroushShearan وجودت سبز و عمر طولانی داشته باشی عموجان
Thank you Chef, juicing the onion is a great idea - I always grated, etc. Everything looks amazing!
I am glad you enjoyed this video Lynda and appreciated your support 🙌💓🙌💓🙌
HE KNOWS BEST!
درود بر شما خیلی آموزشتون را دوست داشتم ممنونم شما که از ما ایرونی تر هستید استاد من العان به کانال شما پیوستم باز هم ممنونم😄😄🙏👍👍👍
Thousands of thanks for all your kind word, and your support
I really enjoyed watching your beautiful recipes for barg also I like the way you tell us what they call it and describe it at the restaurant 👍my husband usually asked for sultani always whenever we go it’s delicious . Very good job I really thank you👍👍😍
Thank you so much Belle Paris, You are always kind and very supportive 🙏💓💓🙏
I am so glad you liked it and hope to see you using this recipe at home to make it for the family 🙏🙏🙏
👍
💓🙌🙌💓
Hi koroosh does the juicer taste like onions after you use it?
Hello Yusuf,
Thanks for your support; and your comment.
Usually I clean the juicer with 409 and it will kill the total smell and taste.
If you don’t have 409, clean it with the bleach. Like one cap of of bleach in a gallon of water
Happy Ramadan. That’s a expensive meat part. No wonder it was served to the sultans. Where is your restaurant located?
Thank you for your kind comment and your support!
The meat I used is striploin or New York Steak. My cost was only $4.45 per pound and I don't think you can find anything better price than this. My restaurant, Shiraz restaurant was in Portland Oregon, and I sold that in Jan 2018.
Isit called chillo kebab too??
@@shamalik2641
Thank you very much for your support.
Chello is the cooked rice, and any charbroiled meat on the skewers is called kebab.
@@ChefKooroushShearansalaam and thankyou
Whhat temperature?
Thanks for asking,
Your grill should be hot and at the time of cooking the inside temperature should reach 145-150f to make sure it has been cooked.
Don't cremate it 👍🤣
👍 👍 👍
On your other video you Said don’t add any oil in marinate solution case it blocked the meat . ua-cam.com/video/Rcac5Ebe9jY/v-deo.htmlsi=fl3aO7o-x6eCMtkL
For that reason I gave you dislike. If you want me to changed it then you need to explain why on one recipe you said no oil but here you added oil !!! Sorry
Thank you very much for your support and kind comment.
These are two different recipes. And this is why I add oil to one, not the other.
Take a closer look at the color of the marinaded meat. You'll see that the one without oil has a deep, rich hue, indicating that the marinade has penetrated perfectly. The other, with oil, may not show the same intensity of color, but it's equally delicious.
Oil will prevent the penetration.
I did the second video based on a few requests.
@@ChefKooroushShearan thank you for your kind explanation.