Kabab Barg
In its own language: کباب برگ
Persian skewered meat marinated and grilled over open fire
Kabab Barg is a Persian dish of beef, lamb, or chicken, marinated and grilled on skewers. Popular in Iran, it is often served with rice or bread and grilled tomatoes, and is a staple at Persian restaurants.
- Made from marinated strips of beef, lamb, or chicken
- Grilled on skewers and served hot
- Often paired with rice or bread and grilled tomatoes
- A staple at Persian restaurants in Iran
- Combination platters like 'soltani' feature Kabab Barg
What is Kabab Barg?
Kabab Barg is a Persian grilled meat dish where strips of beef tenderloin, lamb sirloin, or sometimes chicken breast are marinated, then threaded onto skewers and cooked over a fire. The marinade brings together onion, garlic, saffron, olive oil, salt, and black pepper, giving the meat a fragrant and savory flavor. The finished kabab is usually served with grilled tomatoes and either rice or bread, making for a colorful and aromatic plate.
Where does Kabab Barg come from?
This dish comes from Iran, where grilling meats on skewers is a long-standing tradition. Kabab Barg is one of the classic kababs in Persian cuisine, often found alongside other favorites like kabab koobideh. Its name means 'leaf kebab' in Persian, referring to the thin, flat pieces of meat used. Over time, it has become a staple in Persian restaurants, both in Iran and abroad.
How is Kabab Barg made?
To prepare Kabab Barg, the meat is sliced into thin strips and soaked in a marinade of onion, garlic, saffron, olive oil, salt, and black pepper. After marinating, the strips are placed onto skewers and grilled over an open flame. Tomatoes are often grilled separately and served on the side. The kabab is typically plated with rice or bread, and sometimes a sprinkle of sumac for extra flavor.
How and when is Kabab Barg eaten?
Kabab Barg is commonly enjoyed at lunch or dinner, either at home or in restaurants. It is usually served hot, accompanied by grilled tomatoes and a side of rice or flatbread. In restaurants, it may be ordered as part of a combination platter with other kababs. Diners sometimes add sumac, a tangy red spice, at the table.
Kinds of Kabab Barg
While beef and lamb are the most common choices, chicken breast is sometimes used for a lighter version. In restaurants, Kabab Barg is often paired with kabab koobideh (minced meat kabab) as a 'soltani' platter, or with both koobideh and jujeh (chicken kabab) as a 'shah abbasi' meal. These combinations offer a variety of flavors and textures.
What Kabab Barg means
Kabab Barg holds a central place in Persian dining, especially at gatherings and in restaurants. The dish is considered a classic, often ordered alongside other kababs. Special combination platters named 'soltani' and 'shah abbasi' reflect its association with generous hospitality and celebration. It is a familiar favorite for both everyday meals and special occasions.
Questions people ask about Kabab Barg
What is Kabab Barg made of?
It is made from strips of beef tenderloin, lamb sirloin, or sometimes chicken breast, marinated with onion, garlic, saffron, olive oil, salt, and black pepper.
Where does Kabab Barg come from?
Kabab Barg originates from Iran and is a classic dish in Persian cuisine, often served in restaurants and homes.
How is Kabab Barg typically served?
It is served hot, usually with grilled tomatoes and either rice or bread. Sumac may be added at the table for extra flavor.
Are there different versions of Kabab Barg?
Yes, while beef and lamb are most common, chicken can also be used. In restaurants, it is often part of combination platters with other kababs.
Is Kabab Barg eaten for special occasions?
It is enjoyed both as an everyday meal and at gatherings, especially in restaurants where it is featured in special combination dishes.
Good reading and sources
The facts on this page come from the Wikipedia article "Kabab barg", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Iran
All the food of Iran
Kebabكَبَاب
🇹🇷 Turkey and 5 moreGrilled or roasted meat, often on skewers, found across the Middle East and beyond
Main dish, Lunch, Dinner
Pilaf
🇺🇿 Uzbekistan and 5 moreRice cooked in stock with spices, meat or vegetables, with each grain kept separate
Main dish, Lunch, Dinner
Khoresh bademjanخورش بادمجان
🇮🇷 IranPersian stew of eggplant, tomato, lamb, and tart fruit, served with rice
Stew or curry, Lunch, Dinner
Kabab koobidehMeatکباب کوبیده
🇮🇷 IranIranian skewered kebab of ground lamb or beef mixed with onion and spices
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
PljeskavicaMeatпљескавица
🇷🇸 Serbia and 5 moreGrilled Balkan patty of spiced minced meats, served hot with sides or in flatbread
Main dish, Lunch, Dinner
Yassa
🇸🇳 SenegalChicken, fish or lamb marinated with lemon, onions and mustard, then stewed
Main dish, Lunch, Dinner
SosatieMeat
🇿🇦 South AfricaSouth African skewers of marinated meat, often cooked over a fire
Main dish, Dinner, Lunch
GiouvetsiMeatγιουβέτσι
🇬🇷 GreeceGreek baked meat and pasta in tomato sauce, cooked in a clay pot
Main dish, Lunch, Dinner