Kabab barg

Slice the lamb into thin, flat strips approximately 1/4 inch thick, then use a meat mallet to gently pound each piece to an even, tender consistency.

Grate the onions and mince the garlic, then combine them with olive oil, salt, and black pepper in a large bowl to create the marinade.

Add the lamb strips to the marinade, coating each piece thoroughly, then cover and refrigerate to allow the flavors to fully penetrate the meat.

Prepare your charcoal grill or open flame and allow the coals to reach a high, even heat with a glowing red-orange appearance before cooking.

Remove the lamb strips from the marinade and thread each piece lengthwise onto flat metal skewers, pressing the meat firmly to secure it in place.

Place the skewers over the hot charcoal and grill each side for 3 to 4 minutes, rotating once, until the meat is lightly charred on the outside and cooked through.

Remove the skewers from the heat and allow the kababs to rest briefly before sliding the meat off the skewers onto a serving platter.

Serve the kabab barg immediately alongside warm flatbread, grilled tomatoes, and fresh herbs for a traditional presentation.