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Filet Mignon Kabob (Kabob-eh Barg)

Filet Mignon Kabob (Kabob-eh Barg)

This specialty kabob is often made with beef, specifically filet mignon, but you can also use lamb. Recipe by Laura Bashar of Family Spice



  1. Cut into thin layers:
    • 2 lb filet mignon, beef
  2. Cut layered meat into 2-inch pieces.
  3. Place meat in a large shallow container and mix in:
    • 1 onion , sliced
    • 1/4 tsp saffron , ground & dissolved in 1 TBS of hot water
    • 1/2 cup yogurt, plain
    • 2 TBS extra virgin olive oil
    • 2 garlic cloves , crushed
    • 1 tsp salt
    • 1 tsp black pepper, ground
  4. Coat all pieces of meat completely with marinade.
  5. Cover and marinate at least overnight and up to 2 days in the refrigerator.
  6. Start your charcoal at least 30 minutes prior to grilling.
  7. Slide filet pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
  8. In a small saucepan cook over medium heat until melted and combined:
    • 2 TBS butter, unsalted
    • 1/8 tsp saffron , ground, dissolved in 1 TBS of hot water
  9. Grill kabobs for 3-4 minutes each side, for medium-rare, turning occasionally and basting with butter-lemon mix.
  10. Remove from heat and remove meat from skewers by grabbing it and sliding it down the skewer with:
    • 1 lavash bread
  11. To keep warm until all the meat is cooked, cover with:
    • 1 lavash bread
  12. Serve hot.

Filet Mignon Kabob (Kabob-eh Barg)  Detail

Prep Time: 1 hour
Cook Time: 15 min
Inactive Time: 1-2 day marinate time
Difficulty: Easy
Servings: 4
Serving Size: 6 oz

Serving Suggestions: Serve with fresh herbs, lavash and basmati rice. If paired with a skewer of ground beef kabob (kabob-e koobideh) the dish is typically called Soltani, meaning 'Sultan's Feast.'