Barrah Kebab Recipe

Barrah kebab is a frequent visitor at the kebab and mouton lovers’ table. The kebab originates from Iran and is basically made by grilling juicy marinated lamb shanks to charred perfection. Various other – equally delicious – versions also include the use goat meat instead of lamb. Typically served with a parsley and yogurt dip or a classic mint-coriander dip, barrah is devoured widely in Middle East Asia.

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Brilliant Barrah

Marinated ribs of mutton grilled to perfection.

Votes: 3
Rating: 3.33
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Course

Appetizer

Cuisine

Arabian, Mediterranean

Prep Time

360 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 500 g mutton ribs
• 1 tsp Ginger paste
• 1 tsp garlic paste
• 4 Cloves
• 4 green cardamoms
• 4 Pepper Corns
• piece A tinyof cinnamon
• ¼ cup hung curd
• salt to taste

Course Appetizer Cuisine Arabian, Mediterranean Prep Time 360 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 500 g mutton ribs 1 tsp Ginger paste 1 tsp garlic paste 4 Cloves 4 green cardamoms 4 Pepper Corns piece A tinyof cinnamon ¼ cup hung curd salt to taste

Votes: 3 Rating: 3.33 You: Rate this recipe!

Instructions

1. Powder the cloves, cardamoms, peppercorns and cinnamon together.
2. Pierce the meat and marinate for 6-7 hours or overnight.
3. Heat a barbecue or grill and cook, turning 3-4 times for 20 minutes until tender.
4. Garnish with lemon and onions.
5. Serve.