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Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken) Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and ...
The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. Jūjeh Kabāb (جوجهکباب) consists of pieces of chicken first marinated in minced onion and lemon juice with saffron then grilled over a fire. It is sometimes served with grilled tomato and pepper.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Afghan chicken or murgh-e is a classic example of one of the most famous dishes of Afghanistan. Chicken dishes are usually found in restaurants and at outdoor street vendor stalls. Unlike in the Indian cooking style, chicken in Afghan cuisine is often used with the intention that it be halal. Cream, butter, and curd are customary ingredients in ...